Greek Style Stuffed Peppers Recipe by Suzy Karadsheh from The Mediterranean Dish.

Ingredients

• Greek extra virgin olive oil
• 1 small yellow onion, chopped
• 1/2 lb ground beef
• Kosher salt + black pepper
• 1 tsp ground allspice
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 cup cooked or canned chickpeas, drained and rinsed
• 1 small bunch fresh parsley, chopped ( about 1 cup packed fresh parsley. Or a mixture of chopped fresh parsley and fresh dill)
• 1 cup white rice, soaked in water for 2o to 30 minutes, then drained
• 3/4 tsp hot or sweet paprika
• 1/4 cup  tomato sauce
• 2 1/4 cup water
• 6 bell peppers, any colors, tops removed and cored
• 3/4 cup chicken broth (or water)

Directions

1. Cook the Meat and Chickpeas: In a medium pot, heat 1 tablespoon of olive oil. Sauté the onions until golden. Add the meat and cook on medium-high, stirring occasionally, until browned. Season with salt, pepper, allspice, and garlic. Stir in the chickpeas and cook briefly.
2. Add Rice and Cook: Add parsley, soaked and drained rice, paprika, and tomato sauce to the pot. Stir to combine. Pour in water and bring to a high simmer until the liquid reduces by half. Lower the heat, cover, and cook for 20 minutes, or until the rice is fully cooked. Adjust seasoning to taste.
3. Grill the Peppers: Heat a grill or skillet over medium-high while the rice cooks. Cover and grill the bell peppers for 10-15 minutes, turning as needed until softened and lightly charred. Set aside to cool slightly.
4. Preheat Oven and Assemble Peppers: Preheat the oven to 350°F. Arrange the peppers open-side up in a baking dish with 3/4 cup broth or water. Fill each pepper with the meat, rice, and chickpea mixture.
5. Cover and Bake: Cover the dish with foil (without touching the peppers) and bake on the middle rack for 20-30 minutes.
6. Serve: Remove from the oven, garnish with parsley if desired, and serve warm. Pair with Tzatziki sauce and a Greek salad for a Greek-style main dish.