Greek Stuffed Peppers

Serves 6

6 large bell peppers, halved and seeded

2 Tbsp olive oil

1 onion, chopped

½ lb. extra-lean ground beef

Salt and pepper to taste

1 ½ tsp. Spicely Greek Seasoning

1 14.5 oz can diced tomatoes, drained

3 cups brown rice, cooked

1 cup Feta cheese, crumbled

Preheat oven to 400 degrees F.  Lightly grease a baking sheet and put peppers, cut side down, on the surface.  Roast in the oven for 20-30 minutes or until they’re tender and skin begins to brown.

            While peppers are roasting, heat the olive oil over medium-high heat and add onion.  Cook onion until translucent, then add beef, crumbling well; add salt and pepper to taste.  Drain well and blot with paper towels.

            Add Spicely Greek Seasoning to beef mixture; then add the tomatoes and rice.   Mix well.  Add the Feta cheese and mix well again.