Greek Stuffed Peppers—the Delicious All-in-One Meal We'll Make on Repeat

Ingredients

• 0.5 cups orzo
• 2 ounces fresh spinach
• 1 teaspoon Greek seasoning
• 2 teaspoons vegetable oil
• 1 small onion
• 2 cloves garlic
• 8 ounces ground beef
• 1 cup tomato sauce
• 1 tablespoon lemon juice
• 0.5 teaspoons minced fresh mint
• 3 bells peppers
• 0.33 cups crumbled feta cheese
• 2 tablespoons pine nuts

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C). Lightly grease a casserole dish.

2. 2

   Bring a large pot of lightly salted water to a boil; add orzo and cook for exactly 6 minutes. Place spinach in a strainer. Pour orzo into the strainer over spinach.

3. 3

   Transfer orzo and spinach to a mixing bowl and stir in Greek seasoning; set aside.

4. 4

   Meanwhile, add oil to a heavy skillet, and heat over medium-high heat until shimmering. Add onion, garlic, and ground beef. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in 1/2 cup tomato sauce.

5. 5

   Add beef mixture to orzo mixture; add lemon juice and mint, and stir to combine. Taste; adjust lemon juice and mint to taste.

6. 6

   Cut bell peppers in half lengthwise; carefully remove stem, seeds, and ribs. Stuff peppers with beef orzo mixture. Spread remaining 1/2 cup tomato sauce in the bottom of the prepared casserole dish. Place each stuffed pepper into the dish; cover with foil.

7. 7

   Bake in the preheated oven until peppers are tender, about 40 minutes. Remove foil. Sprinkle pine nuts and feta cheese over peppers.

8. 8

   Bake until pine nuts are lightly toasted, about 10 minutes more. Serve immediately.