1
(15-oz) can fire-roasted diced tomatoes, drained
1cup
cooked quinoa or rice
1Tbsp
Aunt Vera's Italian Red Wine Vinegar
1Tbsp
fresh oregano, chopped
2Tbsp
fresh dill, chopped and divided
4oz
feta cheese, crumbled
INSTRUCTIONS
1
Preheat oven to 400°F.
2
Carefully cut through pepper stem and halve the pepper, removing seeds and membranes. Set aside.
3
In a large sauté pan, cook the beef until browned. Drain fat leaving about 1 Tbsp remaining. Add the onion, garlic, and season with salt and pepper. Cook until onion is just tender. Add the tomatoes, quinoa or rice, vinegar, oregano, and half of the dill. Season again to taste with additional salt and pepper. Stir and remove from heat. Stuff each pepper half with beef mixture.
4
In a large casserole pan, fit in the stuffed pepper halves and bake for 10 minutes. Remove from oven and sprinkle with the feta. Place back in oven and continue to cook for another 10-15 minutes or until heated through and hot. Garnish with the remaining 1 Tbsp chopped dill.
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Summer-Style Stuffed Peppers
PREP TIME15 mins
COOK TIME35 mins
SERVINGS4
INGREDIENTS
4
bell peppers
1lb
DLM Local Grass-Fed Ground Beef
1
small onion, chopped
1
clove garlic, chopped
Salt and pepper to taste
1
(15-oz) can fire-roasted diced tomatoes, drained
1cup
cooked quinoa or rice
1Tbsp
Aunt Vera's Italian Red Wine Vinegar
1Tbsp
fresh oregano, chopped
2Tbsp
fresh dill, chopped and divided
4oz
feta cheese, crumbled
INSTRUCTIONS
1
Preheat oven to 400°F.
2
Carefully cut through pepper stem and halve the pepper, removing seeds and membranes. Set aside.
3
In a large sauté pan, cook the beef until browned. Drain fat leaving about 1 Tbsp remaining. Add the onion, garlic, and season with salt and pepper. Cook until onion is just tender. Add the tomatoes, quinoa or rice, vinegar, oregano, and half of the dill. Season again to taste with additional salt and pepper. Stir and remove from heat. Stuff each pepper half with beef mixture.
4
In a large casserole pan, fit in the stuffed pepper halves and bake for 10 minutes. Remove from oven and sprinkle with the feta. Place back in oven and continue to cook for another 10-15 minutes or until heated through and hot. Garnish with the remaining 1 Tbsp chopped dill.