Sara makes stuffed peppers with Dan and Mitchel of Fairway.
1 lb ground beef
.5 cup pine nuts
1 Spanish onion
1 cup Tomato Sauce
2 cup Cooked Rice
.5 lb Feta cheese
Pinch of salt, pepper, oregano
.5 cup chopped parsley
2 red bell peppers
2 green bell peppers
Sauté onion in olive oil until slightly brown.
In a bowl, lightly mix cooked rice, spices ,parsley ,feta, sautéed onion and some of the tomato sauce to bind together ingredients.
Roast peppers whole in hot oven for about 20 minutes. Cut tops off peppers, remove seeds, gently stuff with raw meat mix (loosely packed) put pepper top back on.
In a baking dish, put some tomato sauce on the bottom of dish, carefully place stuffed peppers in dish. Cover loosely with aluminum for 1hr.
Place pepper on plate with two spoonfuls of hot tomato sauce.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.