Greek Stuffed Peppers

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  Bell Pepper
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  90/10 Ground Beef(454g)
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  1 1/2 teaspoons kosher salt
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  Garlic powder(8g)
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  Cumin, Ground(8g)
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  Coriander, Ground(5g)
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  Oregano, Dried(5g)
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  Cinnamon, Ground(1g)
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  Cayenne Pepper, Ground(1g)
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  Chickpeas, Canned, Drained
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  Canned Diced Tomatoes
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  Rice, Brown, Long-Grain(180g)
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  Parsley, Fresh(60g)
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  Cheese, Feta, Crumbled(240g)

Instructions

1. 1Cook the brown rice according to package directions until tender, then set aside.
2. 2While the rice cooks, heat a large nonstick skillet over medium-high heat. Add the ground beef, 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 the beef is browned and no longer pink. Drizzle in a small amount of olive oil if the meat begins to stick or looks dry.
3. 3Stir the drained chickpeas and canned diced tomatoes (with juices) into the beef. Simmer over medium heat for 1 minute, then remove from heat. Fold in the cooked rice, fresh parsley, and 2/3 cup of the crumbled feta. Stir well and taste; adjust seasonings as needed. If the filling is too dry, splash in 2–3 tablespoons of water.
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 (use two dishes if needed).
5. 5Preheat the oven to 350°F while you stuff the peppers. Using a small spoon, pack the filling into each pepper, pressing gently to distribute evenly—the peppers will be very full. Divide the filled peppers evenly between airtight containers or keep in the baking dish.
6. 6Cover the baking dish tightly with foil. Bake at 350°F for 40 minutes until the peppers begin to soften.
7. 7Uncover the dish and sprinkle the remaining 1/3 cup 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.
8. 8Let cool slightly, then divide the stuffed peppers evenly into 8 airtight containers while still warm. Garnish with fresh parsley. Refrigerate up to 4 days; reheat gently before serving.