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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a medium bowl, combine beef (or lamb), orzo, breadcrumbs, 2 ounces feta, Parmesan and thyme.
Cut the top off each pepper; remove stems and seeds. Trim the bottoms so the peppers can stand upright, but do not cut into the insides. Divide meat mixture among peppers. Stand peppers in a 2-quart baking dish; pour broth around them. Cover dish with foil.
Bake for 1 to 1 1/4 hours, or until peppers are tender and an instant-read thermometer inserted into the center of the filling registers 160°F. If desired, sprinkle with 1 tablespoon feta.