One of my favorite dishes we had a while ago was stuffed peppers with feta cheese on them. For some reason we decided to put feta cheese on the tops before sticking them in the oven to bake before serving. It was revolutionary. Seriously, I cannot eat a stuffed pepper without it now! Give this recipe a try and you won't turn back either.
Last night I wanted to re-create these stuffed peppers, but make them a touch healthier by sneaking in some grated carrot and even putting my family to the test with which option they prefer. Grated cheddar or crumbled feta. The decision was unanimous...crumbled feta without a doubt!
Cheddar & Feta Stuffed Peppers
print the recipe here
2 T olive oil
2 onions, chopped
4 bell peppers, tops and seeds removed
1 lb ground beef
2 cloves of garlic, finely minced
1 medium carrot, grated
1 12 oz can of crushed tomatoes, preferably San Marzano
1/8 t. ground red pepper
1/2 t. chili powder
1 T Italian seasoning
1 t salt
pepper
3/4 cup of jasmine rice
1 1/2 cup of chicken broth, separated
dash of hot sauce
1/4 c. Parmesan cheese
1/3 c. feta cheese (double if you are only using feta cheese)
1/3 c. cheddar cheese, optional
1. Start by heating the olive oil in a large pan over medium heat. Chop the tops of the peppers (discarding the stem) into small pieces and saute with the onion. Add the ground beef and saute until beef is cooked through and crumbled. Don't forget to use your potato masher for a quick crumble on beef! Strain the grease and return to pan.
2. Add garlic and grated carrot to the pan and saute for 2-3 minutes over medium heat. Add the crushed
tomatoes and seasonings and stir to combine.
3. Add the jasmine rice and 3/4 of a cup of the chicken broth and bring to a simmer. Add the hot sauce and Parmesan cheese and cover and let simmer for 10-15 minutes, stirring occasionally. The additional chicken broth is to keep the mixture moist. If it becomes too dry add more broth. I had to do this one or two times to keep it just right.
4. Cut peppers in half lengthwise and set in a 13x9 dish. Stuff peppers with beef and rice mixture and top with feta or cheddar cheese.
5. Fill the bottom of the pan about 1/4 of an inch high with chicken broth and bake in the oven at 400 for 15-20 minutes until warmed through.
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