Ingredients

Scale

4 sweet red, yellow, orange or green peppers, halved lengthwise

1 lb (500 g) Extra Lean or Lean Ground Beef

1-1/2 cups (375 mL) chopped zucchini

1 small onion, finely chopped

1 tsp (5 mL) dried oregano leaves

1 cup (250 mL) reduced-sodium beef broth

1 cup (250 mL) dried orzo pasta

3/4 cup (175 mL) crumbled feta cheese, divided

1 cup (250 mL) tomato basil pasta sauce, heated

2 tbsp (30 mL) chopped pitted kalamata olives (optional)

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Instructions

Place peppers, cut side down, on a parchment paper-lined baking sheet. Roast in preheated 450°F oven for 15 minutes or until skins start to blister and peppers are tender but not overcooked. Remove from oven; cover and keep warm. Reduce oven temperature to 350°F
Meanwhile, cook beef, zucchini, onion and oregano over medium-high heat in a large nonstick skillet, stirring often and using back of spoon to break up beef into chunks, for 8 to 10 minutes until meat is thoroughly cooked and liquid has evaporated. Stir in orzo. Add broth and bring to boil.
Cover, reduce heat to low and simmer gently for about 8 minutes or until orzo is tender but firm and liquid is absorbed. Stir in 1/2 cup (125 mL) of the feta.
Flip pepper halves over on baking sheet and stuff with beef and orzo mixture, dividing equally. Spoon pasta sauce over top to cover filling. Top each with remaining feta and olives (if using).
Tent loosely with foil. Bake in 350°F (180°F) oven for 15 minutes, until heated through.

Notes

Let baked stuffed peppers cool completely and refrigerate in an airtight container for up to 2 days or freeze for up to 1 month. Thaw in refrigerator and reheat in microwave or in oven until heated through.