Name: EFK Mediterranean Stuffed Peppers
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Ingredients: 6 large bell peppers; 1 1/2 lb ground beef; 1 cup cooked rice; 1 medium yellow onion, diced; 3 garlic cloves, minced; 1 (14.5 oz) can diced tomatoes, drained; 2 tsp dried oregano; 1 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup crumbled feta; 1/4 cup chopped flat-leaf parsley; 2 tbsp extra-virgin olive oil; 1/2 cup low-sodium chicken or beef stock

Directions

1. Heat the oven to 375°F. Cut the tops from the peppers and remove seeds and membranes. Stand them upright in a baking dish.
2. Heat olive oil in a skillet over medium-high heat. Add onion and cook 4–5 minutes. Add ground beef and cook, breaking it up, until browned. Stir in garlic for 30 seconds.
3. Stir in rice, drained tomatoes, oregano, smoked paprika, salt, pepper, half the feta, and parsley. Taste and adjust seasoning.
4. Divide the filling among the peppers. Pour stock into the bottom of the baking dish, cover tightly with foil, and bake 30 minutes.
5. Uncover, top with the remaining feta, and bake 10–15 minutes more, until the peppers are tender and the filling reaches at least 160°F. Rest 5 minutes before serving.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12.5-inch skillet; baking dish; foil; instant-read thermometer

Food safety & storage

Cook the ground-beef filling to at least 160°F. Refrigerate stuffed peppers within 2 hours and use within 3–4 days; reheat leftovers to 165°F.

EFK Mediterranean Stuffed Peppers

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.