This is a really easy and quick recipe for Greek stuffed peppers. I love combination of flavors in this dish, especially the cinnamon. Tzatziki sauce goes with all things Greek and I love the tang it brings to the dish. These are so filling they can stand alone or you can serve them with a salad. The stuffing is also great leftover. I used mine to make a frittata the next day. Here's how to make them:
What you'll need:
6 red or green bell peppers
Extra virgin olive oil, as needed
Salt and pepper
1 1/2 lbs. lean ground beef
1 cup rice, cooked in 2 cups chicken stock
1 small onion, finely diced
1 bunch of scallions, sliced thin
3 cloves garlic, minced
1 tbsp dried oregano
1/4 tsp cinnamon
6 oz feta
1 lemon, zest and juice
6 cups fresh spinach, packed
1 14 oz. can diced tomatoes
1 cup chicken stock
Preheat the oven to 350 degrees.
Cut the tops off the peppers and clean out the seeds and ribs. Trim just a bit off the bottoms to give them "feet". Arrange in a baking dish. Add 1 cup of chicken stock to the bottom of the dish so the peppers don't burn.
Heat a large saute pan over medium high heat. Coat the bottom with olive oil and brown the beef. Season generously with salt and pepper. Add the onion and garlic. Cook for a few minutes then add the oregano and cinnamon. Cook a minute more then stir in the cooked rice, tomatoes, lemon juice and zest, scallions, feta and spinach. Season with more salt and pepper. Stir until all combined and the spinach starts to wilt. If the mixture seems dry add some chicken stock. Turn off the heat and let cool just slightly.
Fill the peppers with the beef mixture. Bake for 35-40 minutes.
Serve with tzatziki sauce on top!