Ingredients
1
lb lean ground beef or turkey
1
pack frozen spinach, defrosted, thawed and drained
4
tbsp crumbled feta cheese
6
med/lrg bell peppers â 2 yellow, 2 red, 2 green
½ large Vidalia or Spanish onion
3
medium carrots, shredded
Fresh herbs (parsley or cilantro)
3
cloves finely minced garlic
1
tsp Worcestershire sauce
1
tsp dried oregano flakes
2
tsp sweet chili & pepper seasoning (or your favourite pre-made blend of warm sweet heat spices â this one is a ClubHouse seasoning mix)
Directions
1.
In large sauté pan, on medium/high heat sauté minced onions and garlic in olive oil until translucent, add 1lb ground beef (or turkey) and brown for about 15 minutes, until almost fully cooked through, add all spices, & Worchester sauce.** Add shredded carrots to meat mixture, and allow to cook for another 5 -10 minutes. Stir in can of tomato paste, and ½ of the tomato soup, salt & pepper to taste, let simmer so as to allow tomato paste and tomato soup to amalgamate into the mixture. Remove from heat and gently fold in spinach and crumbled feta cheese. Spoon the meat and veggie mixture into peppers and transfer peppers into oven safe casserole dish, covering tops of peppers with dollops of remaining tomato soup mixture. Bake for 25 -30 minutes, or until char develops on top of peppers. Sprinkle with fresh herbs and serve.
2.
**While meat is preparing pre-heat oven to 350 degrees, clean and cut tops off peppers, remove all seeds and rub peppers with olive oil, sprinkle with salt & pepper, place on a cookie sheet or flat oven safe dish and bake peppers for about 10-15 minutes, or until slightly tender but not falling apart. Remove from oven and let cool for stuffing of meat/spinach & feta mixture.
Columbus Restaurants
