Ingredients

Directions

1. Place peppers, cut side down, on a lightly oiled rimmed baking sheet. Bake in preheated 450°F oven 15 minutes or until skins start to blister and peppers are tender but not overcooked. Remove from oven; cover and keep warm. 2. Brown beef, zucchini, onion and oregano over medium-high heat in large nonstick skillet until meat is thoroughly cooked and most of liquid has evaporated. Drain if necessary. 3. Stir beef broth and orzo into pan; bring to a boil. Reduce heat, cover and simmer for 8 minutes or until orzo is cooked and liquid is absorbed. 4. Meanwhile warm pasta sauce over medium heat in small saucepan until bubbling; remove from heat and keep warm. 5. Divide beef mixture among pepper halves, packing lightly. Top each with feta and olives. Spoon pasta sauce over all. Tent loosely with foil and bake in 350°F oven for 15 minutes or until hot and topping is browned.

How to Cook It

Cuts Used in This Recipe

Ground Beef

Roasted Greek Stuffed Sweet Peppers

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Extra Lean Ground Beef (10% Max. fat)

Lean Ground Beef (17% Max. fat)

Halal Lean Ground Beef