Greek Stuffed Peppers

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  8 Bell Pepper(952g)
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  1 lbs 90/10 Ground Beef
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  1.5 tsp 1 1/2 teaspoons kosher salt
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  1.5 tsp Garlic powder
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  1.5 tsp Cumin, Ground
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  1 tsp Coriander, Ground
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  1 tsp Oregano, Dried
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  0.3 tsp Cinnamon, Ground
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  0.1 tsp Cayenne Pepper, Ground
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  14 oz Chickpeas, Canned, Drained
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  14.5 oz Canned Diced Tomatoes
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  0.8 cup Rice, Brown, Long-Grain
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  0.3 cup Parsley, Fresh
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  1 cup Cheese, Feta, Crumbled

Instructions

1. 1Cook the brown rice according to package directions over medium heat until tender, then set aside.
2. 2While the rice cooks, heat a large nonstick skillet over medium-high heat. Add the ground beef, kosher salt, garlic powder, ground cumin, ground coriander, dried oregano, ground cinnamon, and cayenne pepper. Cook 5–7 minutes, breaking apart the meat with a spoon, until no longer pink and browned throughout.
3. 3Stir the drained chickpeas and canned diced tomatoes into the beef. Simmer over medium heat for 1 minute, then remove from heat. Fold in the cooked rice, fresh parsley, and 2/3 of the crumbled feta. Stir until combined.
4. 4Prepare the bell peppers: Cut off the tops close to the stem, then carefully remove and discard the ribs and seeds while keeping the pepper walls intact. Stand the peppers upright in a 9×13-inch baking dish with a small amount of water in the bottom.
5. 5Preheat the oven to 350°F. Using a small spoon, pack the filling into each pepper, pressing gently to distribute evenly. Cover the baking dish tightly with foil and bake at 350°F for 40 minutes until the peppers begin to soften.
6. 6Uncover the dish and sprinkle the remaining crumbled feta over the tops of the peppers. Return to the oven and bake uncovered at 350°F for 15 minutes more until the feta is lightly browned and the peppers are fork-tender.
7. 7Let cool slightly, then divide the stuffed peppers evenly into 8 airtight containers while still warm. Refrigerate up to 4 days.