- 2 large or 4 small green peppers, similar in size
- 16 oz ground beef / lamb
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 2 large ripe Roma tomatoes, diced
- 2 tablespoons Greek seasoning mix (see separate recipe)
Wash green peppers, slice off top and remove inner core and seeds. Keep the tops and finely dice.
Par boil the green peppers in salted water for 5 minutes. Drain on paper towel and set aside.
Brown the ground beef or lamb in a large pan until no pink remains. Drain excess fat. Add the greek seasoning mix and combine well. Add the chopped onion, diced tops from the green peppers and garlic, cook until soft. Add the chopped tomatoes and stir until heated through.
Preheat the oven to 350 degrees. Fill each drained green pepper with the meat mixture and place in an ovenproof dish. Cover the dish with aluminum foil and bake for 30 mins.
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