Spicy Greek Stuffed Peppers – A Mouthwatering Snack

Allergens

Dairy (feta cheese) - Gluten (from rice, if using gluten-containing rice) - Eggs (if using egg-based rice)

Ingredients

• 6 large bell peppers, assorted colors
• 1 lb ground beef or lamb (or turkey for a leaner option)
• 8 oz crumbled feta cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked rice, cooled
• 1/4 cup fresh parsley, chopped
• 1 tsp red pepper flakes (adjust to taste)
• 1 tsp ground cumin
• Salt and black pepper, to taste
• 3 tbsp olive oil

Instructions

1. a. Preheat the oven to 375°F (190°C). b. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside. c. In a large skillet, heat olive oil over medium high heat. Sauté onion and garlic until softened. d. Add ground meat to the skillet and cook until browned, breaking up any large chunks. Drain excess fat if necessary. e. Stir in cooked rice, crumbled feta cheese, parsley, red pepper flakes, cumin, salt, and black pepper. Mix well. f. Stuff each bell pepper with the meat mixture, filling them generously. Place stuffed peppers in a baking dish. g. Bake for 25 30 minutes, or until peppers are tender and the filling is heated through. h. Remove from oven and let cool slightly before serving. Garnish with additional parsley if desired.

Chef’s Insight

For extra spiciness, try using pepper jack cheese instead of feta.

Notes

Feel free to adjust the level of spiciness according to your preference.