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 fresh mint
• 3 bells peppers
• 0.33 cups feta cheese
• 2 tablespoons pine nuts

Instructions

1. 1 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.

Nutrition per serving