Pimentões recheados à grega

Ingredientes

• 6 large bell peppers (tops and seeds removed)
• 1 Tbsp olive oil
• 1 cup yellow onion (diced)
• 1 lb lean ground beef
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp allspice
• 2 cloves garlic (minced)
• 1 can chickpeas (drained and rinsed)
• 1/4 cup fresh parsley (chopped)
• 1 cup white rice (soaked in water for 30 minutes)
• 1 cup tomato sauce
• 2 1/4 cups water
• 3/4 cup chicken broth (or water)
• 1/3 cup feta crumbles (optional garnish)
• fresh parsley (optional garnish)

Modo de preparo

1. 1

   In a large pot over medium heat add in the olive oil and onions and cook until they are golden.

2. 2

   Next add in the ground beef and cook until browned. Be sure to discard any grease before moving on.

3. 3

   Next add in the allspice, salt, pepper, garlic, and chickpeas and cook until everything has warmed through.

4. 4

   Then, add in the rice that has been soaked and drained, along with the parsley, paprika, and tomato sauce and stir everything together.

5. 5

   Add in the water and bring everything to a high simmer, then turn the heat to low, cover, and cook for 20 minutes or until the rice has fully cooked.

6. 6

   While the beef and rice mixture is cooking, preheat your oven to 350 degrees Fahrenheit. Then, heat a grill, or grill pan to medium heat and grill bell peppers for 5-10 minutes to soften the peppers and add grill marks on the outside.

7. 7

   Fill a baking dish with broth or water to cover the bottom so the peppers don’t burn and place the peppers in the baking dish.

8. 8

   Fill each pepper to the top with the beef and rice mixture, but be (sure to not overfill the peppers) and bake in the oven for 25 minutes.

9. 9

   Remove from the oven and top the peppers with Feta cheese crumbles and fresh parsley then serve and enjoy!