BEEF STUFFED PEPPERS

RECIPE

Preheat oven to 350ºF.
Cut ¾-inch slice from top of each pepper, reserve tops including stems. Remove seeds and ribs. Cut a thin slice off of bottom so the peppers will stand upright.
Place four peppers and their lids (separate) in a microwave safe 8x8” dish.
Cook on high, uncovered, for 4 minutes.
Using tongs, remove tops and return the peppers to the microwave. Cook for an additional 4-5 minutes on high.
Using tongs, remove peppers and invert them onto double thick paper towels to drain.
Repeat with remaining four peppers and tops.
In a large microwave safe bowl, combine chicken broth and bulgur wheat.
Cook uncovered on high for 12-15 minutes or until bulgur wheat is tender but still a little chewy, there should be a little broth left.
While bulgur wheat is cooking, heat oil in a deep 12” skillet over medium heat until hot.
Sauté onion and garlic until onion begins to turn golden, about 5 minutes. Stir frequently to keep the garlic from burning.
Remove ¼ cup of the onions and set aside.
Add beef to skillet, cook until beef is no longer pink and break up while cooking.
Remove beef and onions from heat. Stir in bulgur wheat, spinach, dill, 1 cup crushed tomatoes, and ¾ cup feta.
Fill each pepper with a generous cup of stuffing.
Sprinkle with remaining feta cheese and place tops on peppers.
Using the same skillet wiped clean with a paper towel, add remaining tomatoes, reserved onions, salt, and pepper.
Bring to a simmer, stirring occasionally.
Divide the sauce between two 2-quart shallow dishes (8x8” glass baking dishes).
Place four stuffed peppers in a baking dish, cover with foil, and bake 35 minutes or until peppers and contents are heated through. Option: Bake one for tonight’s meal and freeze for another meal.*
*To reheat frozen dish, let dish thaw in refrigerator overnight. Loosen foil and place in preheated 350º oven for 1 hour, uncover and continue heating until hot and bubbly (up to 45 minutes).