COOK ONCE EAT TWICE GREEK STUFFED PEPPERS

The key hack here is frying 1 1/2 lbs of ground beef all at once. You will only need a 1/2 of a pound for the stuffed peppers, and the rest will be used for tacos (just add taco seasoning), or add the ground beef to a jar of marinara sauce for pasta. TIP: Read through the recipe before you begin to be sure you know when to remove the beef for your next meal!

Note: I also love to use Salt Creek Farm grass-fed beef because it’s healthier, more nutritious and humanly raised. I order the Ground Beef Subscription Box delivered to my door.

The time-saving hack for the stuffed peppers is to par-bake the peppers while you made the filling. This cuts the cooking time in half.

This recipe is also endlessly customizable to fit a variety of diets and preferences, so have fun with it.

Greek Stuffed Peppers

• 6 bell peppers, any colors, cut in half and cored

• extra virgin olive oil

• 1 small yellow onion, chopped

• 1 ½ lb ground beef (I use grass-fed beef from Salt Creek Farms)

• Kosher salt + black pepper

• 1 tsp ground allspice

• 2 garlic cloves, minced (or 1 tsp garlic powder)

• 1 cup canned chickpeas, drained and rinsed

• 1 small bunch of fresh parsley, chopped

• 1 cup cooked farro, rice or quinoa

• ¾ tsp hot or sweet paprika

• ¼ cup tomato sauce or diced tomatoes

• ½ cup cheese: Feta, Goat, Monterey Jack cheese pairs well with this recipe.

• Tzatziki for serving

Cut the peppers. The base of this recipe uses 6 bell peppers that are halved lengthwise. While some recipes slice the top off, there are a few reasons why I halve them the other way.

1. You won’t waste any of the bell pepper if you slice it lengthwise.

2. They don’t tip over after they’ve been baked.

3. They’re easier to store in containers.

Time Saving Tip!

Par-bake the peppers! There’s no need to wait until you’ve cooked the meat mixture. Pre-bake the peppers while you’re making the filling and save yourself about 1/2 the time.

Preheat your oven 350 degrees Fahrenheit. Then follow these steps:

Prep bell peppers. Cut the peppers in half lengthwise and remove the seeds and membrane. Then drizzle and rub the insides with a bit of olive oil and arrange them face down in a baking dish. Pop them in the oven for about 15 minutes to soften them up.

Cook the meat In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned.

Remove 2/3 or (1 pound) of the meat, onion, and garlic mixture and store for tacos or to add to jarred marinara for pasta for a meal later in the week.

Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.

Add the farro or other grain. To the same pot, now add the parsley, cooked farro (or other grain), paprika, and tomatoes. Stir to combine. Taste and adjust seasoning to your liking.

Start filling. Remove the peppers from the oven and flip them over. Then fill them with the beef mixture and a sprinkle of cheese. Alternatively, you can mix as much cheese in the meat mixture before filling them.

Bake. Place them in the oven for about 15-20 minutes, or until the peppers soften.

Garnish and serve! Top them off with chopped parsley and Tzatziki and serve immediately.

Enjoy!

And enjoy less prep time for your taco or pasta night!