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greek stuffed peppers

November 4, 2011

The farm share is over.  And while this is a little sad, I still have produce in our fridge from our final pickup:  4 bell peppers and a small bunch of some sickly-looking thyme.  The thyme got chucked, but the peppers got stuffed.  It turned out great…and like my momma always said, “I was just wingin’ it!”   Here’s what this Greek girl did with Red Fire Farm’s final bounty (measurements are estimates because I really was winging it):


***this dish can be made vegetarian by substituting chick peas for meat*** 

|   4 large bell peppers     |     1 c orzo    |     1lb grass-fed ground beef     |    1 large/16oz can diced tomatoes     |     1 tsp cinnamon     |     1 clove garlic, chopped     |     1/2 onion, chopped     |     1/2 cup crumbled feta cheese    |   1 Tbs olive oil     |      salt + pepper to taste    |    handful fresh spinach

Preheat oven to 400. Cut the tops off the peppers.  Gut the insides by removing seeds and ribs.  Stand all of the peppers upright in a standard baking dish.  Side note: it does help to make multiple peppers for this recipe, because wedging them all in the dish together supports them from falling over.    Next, follow boxed instructions to cook your orzo.  Drain the orzo about 3 minutes shy of recommended cooking time.  While orzo is cooking, brown your ground beef (or saute the chickpeas) in olive oil with chopped onion, cinnamon, salt, pepper and 1 clove garlic.  Once meat is cooked through, add a handful of baby spinach and a little less than half the can of tomatoes.  Mix together and remove from heat.  At this point, combine al dente orzo with feta and meat (or chickpea) mixture.   Stuff mixture into peppers, and lid them.  Pour remaining diced tomatoes into baking dish, and arrange peppers in dish.  Bake for 35-40 minutes or until peppers are tender.  Serve with extra feta crumbles and a great merlot.

2 Comments leave one →
  1. netrez permalink*
    November 7, 2011 9:11 pm

    I need to comment on this recipe and mention that “winging it” resulted in an overabundance of filling and not enough peppers to stuff. The measurements above could yield 6 peppers easy….maybe 8!

  2. December 11, 2011 7:32 am

    These look really good. My husband is sitting next to me on the couch here and caught a glimpse – now he wants me to make these 🙂

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