Greek Stuffed Peppers

Serves: 6

Ingredients

• 1 tbsp.extra virgin olive oil
• 1/2 tsp. ground beef
• 1 small onion, chopped
• 1 tsp. ground allspice
• 2 garlic cloves, minced
• 1 cup canned chickpeas, drained and rinsed
• 1 small bunch fresh parsley
• 1 (8 oz.) wild rice precooked
• 3/4 tsp.hot paprika
• 1/4 cup tomato sauce
• 1 cup water
• 6 bell peppers, any colors, tops removed and cored
• 1 cup crumbled feta cheese
• salt & pepper, to taste

Directions

1. Preheat the oven to 350°F.
2. In a medium-heavy pot, heat 1 tbsp. of extra virgin oil. Saute the onions. Add the meat and cook over medium-high heat, stirring occasionally, until browned— season with salt, pepper, allspice, and minced garlic. Stir in the chickpeas and cook briefly.
3. Add parsley, precooked rice, paprika, and tomato sauce. Stir to combine.
4. Place bell peppers in the oven with 1 cup of water at 350°F about 15 minutes to soften.
5. Take peppers out of the oven and stuff each evenly with a combination of cooked stuffing mixture and 1/2 the feta cheese.
6. Cover the peppers with aluminum foil and bake for 25 minutes.
7. Remove from the oven and garnish with parsley and the remaining feta.

Greek seasonings, chickpeas, and feta are the secret to these tasty peppers