Greek Stuffed Peppers

, Serves 8

Bell peppers stuffed with spiced ground meat, chickpeas, tomatoes, rice and feta, then baked until tender.

prepPreheat oven to 350°F / 175°C, rack in center
prepPour a little water into a 9x13-inch baking dish
450 g lean ground beef, lamb, or bison	Brown meat with spices, 5 min	Add chickpeas & tomatoes, simmer 1 min	Off heat, stir in rice, parsley & feta	Stuff peppers, cover with foil	Bake 350°F / 175°C, 40 min	Uncover, sprinkle with feta	Bake 15 min more, top with parsley
1 1/2 tsp kosher salt
1 1/2 tsp garlic powder
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
1 can (400 g) reduced sodium chickpeas, rinsed and drained
1 can (410 g) fire roasted diced tomatoes, with juices
120 g cooked brown rice (or bulgur, quinoa, cauliflower rice)
15 g chopped fresh parsley
90 g crumbled feta (for the filling)
8 large bell peppers, tops cut off, ribs and seeds removed
45 g crumbled feta (for the topping)
chopped fresh parsley, for serving

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