Summer-Style Stuffed Peppers | Dorothy Lane Market

Summer-Style Stuffed Peppers

PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jun 29th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 bell peppers
  • 1 lb 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
  • 1 cup cooked quinoa or rice
  • 1 Tbsp Aunt Vera's Italian Red Wine Vinegar
  • 1 Tbsp fresh oregano, chopped
  • 2 Tbsp fresh dill, chopped and divided
  • 4 oz 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

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 4

INGREDIENTS

  • 4 bell peppers
  • 1 lb 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
  • 1 cup cooked quinoa or rice
  • 1 Tbsp Aunt Vera's Italian Red Wine Vinegar
  • 1 Tbsp fresh oregano, chopped
  • 2 Tbsp fresh dill, chopped and divided
  • 4 oz 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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