Ingredients

The following ingredients have 4 Servings
  • 3 garlic cloves (minced)
  • 1 cup onions (diced)
  • 1 pound 93% lean beef
  • drizzle olive oil (extra virgin)
  • Salt and pepper (pinch of each)
  • 1/2 tablespoon dried oregano
  • 1/4 cup fresh mint (chopped)
  • 2 cups brown rice (cooked)
  • 1 teaspoon pepper
  • 1 can diced tomatoes
  • 4 ounces reduced fat feta cheese (finely diced (divided))
  • 1 egg (whisked)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 red bell peppers (cut off the tops - de-seed and de-vein)

Instruction

  • Preheat oven to 375.
  • In a medium skillet over medium heat, drizzle with olive oil. Add onion and garlic, cook until onion is translucent, add beef and a pinch of salt. Cook until beef is cooked through.
  • Add oregano and diced tomatoes. Cook until tomatoes are warmed. Set aside.
  • In a large bowl combine cooked beef mixture, rice, mint, 3 ounces of the diced feta, egg, salt and pepper. Mix well to combine.
  • In a 9x13 baking dish set up peppers (I used 2 ramekins and 4 peppers). Fill each pepper evenly with the mixture.
  • Top each with the remaining feta. Place pepper tops on the filled peppers. Fill the baking dish with water (covering 1/2” of the peppers).
  • Bake 35-45 minutes, until peppers are tender. Remove pepper tops and turn oven to 450. Bake 5 minutes to brown the top of the peppers.
  • Serve and enjoy!