I meant to post this last night but…didn’t. Oops.

Two nights ago I made my Greek stuffed onions. They’re easy and always a pleaser. But they also always have a lot of filling left over-and to be honest, last night we simply didn’t want to eat the filling…for dinner.

So I set out to transform the filling into, well into another filling. I bought a beautiful large (think super super large) red pepper. It was so beautiful it couldn’t just be used to slice up for salads or stir fry. I had to leave it semi in-tact.

This is what you need;

1 super large red pepper, or 2 medium. I was only serving 2 adults as Z opted out of the pepper portion of this meal. The filling I made is enough to stuff 4 large peppers-so you can buy up to that with this recipe 🙂

1 cup cooked white rice

1/2 yellow onion, minced

6 grape tomatoes, diced

1 garlic clove, minced

1/2 tbsp salt

1 tea pepper

1 tea ground cumin

2 scallions, thinly chopped

1/2 lb ground beef, browned

2 pieces provolone cheese

1 tbsp olive oil

Preheat oven to 350 F

Trim pepper and slice in half, stem and seeds removed. Rub with half the olive oil

In a sauté pan, soften onion and garlic with 1 tea olive oil. About 3 minutes.

Place cooked rice and meat in large bowl. Season with salt, pepper and cumin. Taste. Add more seasoning if you think it needs it. Next add the remaining olive oil and softened onions and garlic. Stir.

Add the rest of the vegetables and stir. Bake in oven for 25-30 minutes. Place provolone cheese on top of pepper and bake for additional 2 minutes until bubbly.

Serve with a spinach salad.