In a medium size saucepan bring the rice and 1 1/2 cups water to a boil over medium-high heat. Place a lid on the pan and reduce the heat to low. Simmer over low heat, KEEPING THE LID ON, for 10 minutes. Turn the heat off, DO NOT REMOVE LID YET, and let sit for 15 more minutes.
Cut the tops off peppers then dice the tops and set aside. Remove seeds and membranes from the peppers. Rinse the hollowed peppers and set to the side.
Bring a large pot of water and 1/4 tsp salt to a boil. Submerge the peppers in the water and cook for about 4 minutes. Transfer peppers hollow-side down on paper towels to drain.
Preheat the oven to 350°F
In a dutch oven over medium-high heat add the beef, tomatoes, onion, diced pepper tops and 1/2 tsp salt. Cook while breaking up the beef for about 8 minutes or until beef is cooked through and vegetables are softened.
Stir in the spinach, garlic, oregano, basil, and crushed red pepper. Cook, stirring often, until spinach is wilted, about 2 minutes.
Take the dutch oven off the heat and stir the cooked rice in with the beef mixture. Taste and season with additional salt & pepper, if necessary.
Place the peppers hollow-side up in an 8-inch baking dish and fill the peppers half-way up with the beef & rice mixture. Add half of the feta cheese on top then pile the rest the remaining beef & rice mixture on top and sprinkle with the remaining feta cheese and bake in the preheated oven for 25 minutes.
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