Type what you have

Ingredients

• ✓ parsley
• ground beef
• worcestershire sauce
• salt
• pepper
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. 2 Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Allrecipes Member

Ingredients

• ✓ parsley
• kasseri cheese
• water
• all-purpose flour
• olive oil
• brandy
• lemon

Instructions

1. 1 Brush each side of kasseri cheese with water; dredge both sides in flour, making sure the surface is completely covered.
2. 2 Preheat a well-seasoned cast iron skillet on medium-high heat until smoking; pour in olive oil. Carefully place floured cheese in hot oil and cook until cheese begins to ooze and a golden-brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until the bottom is golden brown, about 30 seconds more.
3. 3 Remove from the heat and place skillet onto a napkin-lined plate. Pour brandy into the skillet over the cheese. Light the brandy using a fireplace lighter. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

By John Mitzewich

Ingredients

• ✓ parsley
• ground pork
• onion
• salt
• pepper
• vinegar
• caul fat
• skewer

Instructions

1. 1 Combine ground pork, onion, parsley, salt, and black pepper in a medium bowl.
2. 2 Fill a bowl with warm water; add vinegar. Place caul fat in vinegar water, keep submerged for 1 minute. Rinse in cold water, then place on a clean work surface. Carefully open caul fat; cut into 4-inch squares.
3. 3 Place a small compressed handful of sausage mixture near edge of 1 fat square; fold sides over sausage mixture and roll up firmly. Repeat with remaining sausage mixture and fat squares until you have about 10 sausages.
4. 4 Prepare a charcoal grill for high heat. Place sausages onto skewers.
5. 5 Cook on the preheated grill until outsides are crispy and dark and insides are no longer pink, 20 minutes, turning frequently.

By GRACE

Ingredients

• ✓ parsley
• olive oil
• onion
• white rice
• lemon
• dill
• pine nut
• grape leaf

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Sauté onions in oil until tender. Stir in rice and cook until lightly browned. Pour in 3 1/2 cups water and 1/2 of the lemon juice. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 20 minutes. Stir in dill, parsley, and pine nuts; remove from heat.
3. 3 Remove stems from grape leaves and place 1 tablespoon rice mixture in the center of each. Fold in the sides and roll tightly. Place seam-side down in a baking dish and cover with remaining olive oil, lemon juice, and enough water to cover 1/2 of the dolmathes.
4. 4 Cover with aluminum foil and bake in the preheated oven for 45 minutes.

By creed

Ingredients

• ✓ parsley
• potato
• zucchini
• red onion
• tomato
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
3. 3 Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
4. 4 Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
5. 5 Cool briam slightly before serving or serve at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ parsley
• eggplant
• onion
• tomato
• feta cheese
• olive oil
• white vinegar
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Pierce eggplant a few times with the tip of a paring knife or fork.
3. 3 Cook on the preheated grill, turning often, until skin is charred and eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove and discard skin from eggplant; dice pulp.
4. 4 Combine eggplant pulp, onion, tomato, feta, parsley, olive oil, and vinegar in a bowl; mix well. Refrigerate for 1 hour. Season with salt before serving.

By constantina

Ingredients

• ✓ parsley
• salt
• black peppercorn
• wine cork
• octopus
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
3. 3 Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize.
4. 4 Dip tentacles into boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Grill octopus until charred on all sides, 3 to 4 minutes per side.
7. 7 Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ parsley
• olive oil
• onion
• garlic
• long grain rice
• chicken broth
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil.
2. 2 Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.

By vpecchia

Ingredients

• ✓ parsley
• olive oil
• onion
• spinach
• water
• tomato sauce
• dill weed
• salt
• pepper
• white rice

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions; sauté until soft and translucent. Add spinach; cook and stir for about 3 minutes. Pour in water and tomato sauce; bring to a boil. Season with parsley, dill, salt, and black pepper. Stir in rice, reduce heat to low, and simmer uncovered until rice is tender, 20 to 25 minutes. Add more water if necessary.

By Kathy Bezemes Walstrom

Ingredients

• ✓ parsley
• spinach
• vegetable oil
• onion
• feta cheese
• swiss cheese
• parmesan cheese
• egg
• cinnamon
• butter
• phyllo dough

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
3. 3 In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
4. 4 Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
5. 5 Bake in preheated oven for 40 minutes, or until golden brown.

By Bea Gassman

Ingredients

• ✓ parsley
• green bean
• olive oil
• white balsamic vinegar
• salt
• black pepper
• shallot
• garlic
• tomato
• feta cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add beans and cook until soft, 10 to 15 minutes. Drain well.
2. 2 Whisk oil, vinegar, salt, and pepper together in a small bowl. Stir in parsley, shallot, and garlic.
3. 3 Combine beans and tomatoes in a large bowl. Pour dressing over top and mix to combine. Stir in feta. Allow to sit for 20 minutes before serving.

By Barbara Sauermann

Ingredients

• ✓ parsley
• butter
• all-purpose flour
• milk
• salt
• nutmeg
• feta cheese
• egg
• kefalotiri cheese
• butter
• phyllo dough

Instructions

1. 1 Melt 6 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in milk, stirring constantly with a whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, until white sauce is bubbly and thickened, 5 to 10 minutes.
2. 2 Mash feta cheese in a large bowl with a fork; stir in beaten eggs, grated kefalotiri, and parsley. Pour in hot white sauce and mix well.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly brush a 9x13-inch baking dish with melted butter.
4. 4 Line the prepared baking dish with a sheet of phyllo dough and brush it with melted butter; keep remaining phyllo sheets covered with plastic wrap while you work. Repeat with 1/2 of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in cheese filling.
5. 5 Lay remaining pastry sheets on top of filling, brushing each with butter. Brush the top of the last sheet with butter, then use a sharp knife to score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
6. 6 Bake in the preheated oven until pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.

By Maine_diner

Ingredients

• ✓ parsley
• pork chop
• greek seasoning
• olive oil
• cherry tomato
• kosher salt
• black pepper
• kalamata olive
• lemon
• feta cheese

Instructions

1. 1 Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
2. 2 Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
3. 3 Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
4. 4 Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.

By Nicole McLaughlin

Ingredients

• ✓ parsley
• chickpea
• onion
• garlic
• cilantro
• cumin
• turmeric
• baking powder
• bread crumb
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
2. 2 Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

By JeanieMomof3

Ingredients

• ✓ parsley
• potato
• water
• lemon juice
• vegetable oil
• olive oil
• oregano
• salt
• black pepper
• garlic

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C).
2. 2 Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18-inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
3. 3 Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

By aprilcdavenport

Ingredients

• ✓ parsley
• cooking spray
• carrot
• celery
• coriander
• vegetable broth
• red lentil
• lemon juice
• cashew
• spinach
• salt
• black pepper

Instructions

1. 1 Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
2. 2 Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
3. 3 Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

By AR Cook

Ingredients

• ✓ parsley
• olive oil
• onion
• green onion
• garlic
• spinach
• feta cheese
• ricotta cheese
• egg
• phyllo dough
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
3. 3 Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the pan at once, and continue to saute until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
4. 4 Mix feta cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
5. 5 Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
6. 6 Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
7. 7 Bake in the preheated oven until golden brown, 30 to 40 minutes.
8. 8 Cut into squares and serve while hot.
9. 9 Enjoy!

By SILVERWOLF

Ingredients

• ✓ parsley
• french fry
• salt
• black pepper
• tzatziki sauce
• red onion
• banana pepper
• kalamata olive
• grape tomato
• feta cheese
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spread French fries on a baking sheet.
2. 2 Bake in the preheated oven until golden brown and crispy, 10 to 12 minutes. Sprinkle salt on potatoes when they come out of the oven.
3. 3 Divide French fries evenly among plates and drizzle with tzatziki sauce. Top with red onion, banana peppers, olives, tomatoes, and feta cheese. Garnish with fresh parsley, season with salt and pepper, and serve immediately with fresh lemon wedges.

By lutzflcat

Ingredients

• ✓ parsley
• green bean
• lemon juice
• onion
• olive oil
• tomato
• tomato sauce
• water
• salt
• pepper
• bay leaf

Instructions

1. 1 Place green beans in a pot, and mix in lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt, pepper, and bay leaf. Cook 45 minutes over medium heat, occasionally stirring, until sauce is thickened. Remove bay leaf before serving.

By Lori A

Ingredients

• ✓ parsley
• olive oil
• onion
• green bean
• tomato
• potato
• mint
• salt
• black pepper
• water
• garlic powder

Instructions

1. 1 Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.

By Jimmy the Greek

Ingredients

• ✓ parsley
• olive oil
• lemon juice
• kalamata olive
• tomato
• red bell pepper
• red onion
• garlic
• oregano
• feta cheese
• orzo pasta

Instructions

1. 1 Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
2. 2 Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

By lauryn

Ingredients

• ✓ parsley
• eggplant
• salt
• olive oil
• onion
• garlic
• almond
• cherry tomato
• mint leaf
• white wine
• white sugar
• salt
• chili powder

Instructions

1. 1 Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
3. 3 When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

By melinda

Ingredients

• ✓ parsley
• lentil
• vegetable oil
• onion
• garlic
• celery
• carrot
• potato
• tomato
• red wine vinegar
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
2. 2 Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
3. 3 Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

By Constantina

Ingredients

• ✓ parsley
• olive oil
• onion
• celery
• lamb shoulder
• tomato sauce
• water
• green bean
• mint
• dill weed
• cinnamon
• white sugar
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
2. 2 Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

By Kathy Bezemes Walstrom

Ingredients

• ✓ parsley
• green bell pepper
• red bell pepper
• olive oil
• ground pork
• onion
• salt
• pepper
• white wine
• tomato puree
• feta cheese
• white rice
• raisin
• pine nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
2. 2 Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
3. 3 Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
4. 4 Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

By GATOULA

Ingredients

• ✓ parsley
• penne pasta
• butter
• red onion
• garlic
• chicken breast
• artichoke heart
• tomato
• feta cheese
• lemon juice
• oregano
• salt
• black pepper

Instructions

1. 1 In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2. 2 Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3. 3 Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
4. 4 Season with salt and ground black pepper. Serve warm.

By Jennifer

Ingredients

• ✓ parsley
• linguine pasta
• red onion
• olive oil
• garlic
• chicken breast
• artichoke heart
• tomato
• feta cheese
• lemon juice
• oregano
• salt
• pepper
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
3. 3 Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

By Lorna

Ingredients

• ✓ parsley
• flank steak
• olive oil
• lemon juice
• worcestershire sauce
• garlic
• oregano
• salt
• black pepper
• chickpea
• cherry tomato
• cucumber
• red onion
• romaine lettuce
• feta cheese

Instructions

1. 1 Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
3. 3 Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
4. 4 Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
5. 5 Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
6. 6 Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare, 3 to 5 minutes per side.
7. 7 Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

By Molly Gilbert

Ingredients

• ✓ parsley
• tomato
• olive oil
• garlic
• egg
• salt
• black pepper
• feta cheese
• oregano
• brown rice
• chickpea
• kalamata olive
• lemon zest
• lemon juice
• tahini

Instructions

1. 1 Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
2. 2 Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
3. 3 Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
4. 4 Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

By dinehaus

Ingredients

• ✓ parsley
• long grain white rice
• water
• onion
• garlic
• rosemary
• oregano
• dill
• coriander
• kosher salt
• black pepper
• ground lamb
• green bell pepper
• tzatziki sauce
• feta cheese
• tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
3. 3 Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
4. 4 Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
5. 5 Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.

By Bibi