Savor the richness of Middle Eastern-Style Stuffed Peppers, brimming with a savory blend of beef, quinoa, feta cheese, toasted walnuts, and dried cranberries.
– 1 lb. ground beef – 1 cup chopped onion – 8 ounces cooked quinoa or brown rice – 1 cup crumbled feta cheese (4 oz.) – ½ cup chopped toasted walnuts – 8 ounces of cooked quinoa or brown rice
– 1½ tsp. ground cumin – 1½ tsp. tsp. paprika – ¼ tsp. salt – ¼ tsp. ground cinnamon – ¼ tsp. black pepper – 4 red, yellow, or orange bell peppers, halved lengthwise
Step 1: Preheat oven to 400°F and brown ground beef and onion in a skillet until cooked through.
Step 2: Combine cooked beef mixture with quinoa (or brown rice), feta cheese, toasted walnuts, dried cranberries, fresh parsley or mint, and a blend of spices.
Step 3: Remove seeds and membranes from bell peppers, and arrange them in a baking dish.
Step 4: Fill pepper halves with the beef mixture, then pour water around peppers in the dish.
Step 5: Bake covered until peppers are tender, about 50 minutes, and serve garnished with additional parsley, mint, and crumbled feta.