Stuffed Peppers- w/ Beef, Orzo and Feta Cheese

I usually don't make stuffed peppers, but I saw these peppers at the store on sale and I just couldn't resist! Look how pretty they are! Anyway, I've been on bit of a Greek streak lately so enjoy this Greek inspired stuffed pepper.  It can be a side dish, but I served it as a whole meal. These are really easy too.  Some people cook the peppers before you stuff them, but I don't like mushy peppers I like them with a bit of a bite still left, so I didn't pre-cook them.  If you usually do that- by all means go for it.

Stuffed Peppers W Beef, Orzo and Feta

·  4 pepper

·  1 lb beef

·  ¾ cup orzo

·  1 onion

·  2 garlic cloves

·  1 cup (or a handful of grape tomatoes)

·  ½ cup- 1 cup of black olives

·  2 tsp fennel

·  2 tablespoons of oregano

·  2 tsp red pepper flakes

·  1 tablespoon or coriander

·  1 tablespoon dill

·  Salt/pepper

·  3 tablespoons of tomato paste

·  ½ cup of feta cheese

1. Preheat the oven to 350°
2. Sauté beef in some olive oil until brown.  Then add in onion and garlic. Then half of all the spices. When all cooked through turn off the heat and put in a large mixing bowl.
3. Bring some water to a bowl for the orzo, salt it and cook orzo to al dente. Drain then add to the mixing bowl.
4. Chop tomatoes and olives and add to the meat and orzo. 
5. Then add the feta, the rest of the spices and tomato paste. Mix together well.
6. Prep the peppers by cutting off the tops and scooping out ribs and seeds.  If your peppers won’t stand up straight you can always cut a little bit off the bottom so they have a stable foundation.
7. Stuff peppers and cover them up again- if the tops wont stay on I used a tooth pick to hold in place.
8. Set in a baking dish and fill the baking dish with a about a ½ inch of water so the peppers wont dry out. 
9. Bake about 30-40 mins.

Feta Cheese- yummmmmmmm. Salty, tangy cheese that crumbles easily.  A staple in Greek cuisine.  Feta is a sheep's milk cheese (or a combo of sheep and goat) that is made (curdled in a brine) then squeezed together to shape and then packed usually in its brine and/or water.  Can be used is cooking, salads, or just drizzled with oil.  Actually, the Greek word "feta" comes from the Italian word fetta ("slice) (http://www.merriam-webster.com/dictionary/feta).  The good: This food is a good source of Protein, Riboflavin, Vitamin B12, Calcium and Phosphorus.  The bad: This food is high in Cholesterol and Sodium, and very high in Saturated Fat. (http://nutritiondata.self.com/facts/dairy-and-egg-products/18/2)