Greek Stuffed Peppers

• 6 large bell peppers, halved and seeded
• 2 Tbsp. olive oil
• 1 onion, chopped
• 1/2 lb. extra-lean ground beef
• Salt and pepper to taste
• 1 1/2 tsp. Spicely® Greek Seasoning
• 1 15 oz can diced tomatoes, drained
• 3 cups brown rice, cooked
• 1 cup Feta cheese, crumbled

Preheat oven to 400 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.

In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Cook for an additional 5-10 minutes or until heated through.

Serves 6