Greek Stuffed Bell Peppers (Koutalia Gemista)

Greek · 40 min · Beef · gluten-free, keto, low-carb, high-protein

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Ingredients

• 4 large Bell peppers (assorted colors)
• 1 lb Ground beef
• 1 cup Cauliflower rice
• 1 small Red onion
• 3 Garlic cloves
• 2 tbsp Tomato paste
• 1/2 cup Feta cheese, crumbled
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• to taste Salt and pepper

Method

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Rub peppers with a little olive oil and set aside.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté chopped red onion and minced garlic until translucent, about 3 minutes.
3. Add ground beef to the skillet; cook until browned, about 5-7 minutes. Stir in tomato paste, dried oregano, salt, and pepper. Cook for another 2 minutes.
4. Mix in cauliflower rice and cook for 3-4 minutes until tender. Remove from heat and stir in crumbled feta cheese.
5. Stuff the peppers with the beef mixture, pressing down gently. Place the stuffed peppers upright in a baking dish.
6. Bake uncovered for 30 minutes, until peppers are tender. Drizzle with remaining olive oil before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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