This Kwik-n-EZ one-pot recipe is inspired a Greek-Style Stuffed Pepper recipe shared by my sister-in-law (and master cooker extraordinaire), Andrea, I do not have time to mess with the stuffing, baking & waiting an hour for it to be done as we need to get the meal on the table to move onto the next project on the farm - I am sure your busy family is the same.
Greek Unstuffed Pepper
1 lb Old Time 100% Grass-fed Ground Beef
2 tbsp Old Time 100% Grass-fed Beef Tallow or oil of choice (more if needed when sautéing veggies)
1 small onion chopped
3 bell peppers sliced or rough chopped
1 gallon baggie of spinach - rough chopped (or use chopped kale or swiss chard. I used foraged lambs quarters)
1 medium zucchini - shredded or rough chopped
2 large tomatoes rough chopped or 1 pint of cherry tomatoes cut in half
1 - 14 oz (approx) can stewed or canned tomatoes (I used a jar of Who Cooks for You Farm "tomato soup". You could also use 2 more fresh tomatoes but may need to add some water,)
2 cups of cooked rice (**optional)
1/2 tsp dried oregano (1 1/2 tsp fresh)
1/2 tsp kosher or sea salt or to taste
a sprinkle of black pepper to taste
Feta cheese (I used Goat Rodeo Chickabiddy)
Brown & crumble the ground beef in the tallow (or oil). Add the onion and pepper chunks and cook until almost soft. Add spinach & zucchini cook slightly (if using Kale, cook to soften a bit before adding other ingredients). Add rice (optional) tomatoes, canned tomatoes, oregano, salt & pepper. Bring to a simmer and cover. Simmer for about 15 mins to allow the flavors to meld together.
Serve "as is" and top with a sprinkle of feta cheese or serve over baked or mashed potato or quinoa.
Old Time Farm