Tina's Greek Stuffed Peppers

Bring a pot of lightly salted water to a boil over high heat. Cook the orzo in the boiling water uncovered stirring occasionally until tender yet firm to the bite about 8 minutes. Drain.

Heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant about 1 minute. Crumble the ground lamb into the mixture; season with the oregano basil and salt and pepper. Continue cooking until the lamb is completely browned 7 to 10 minutes. Remove from heat. Stir the orzo spinach tomatoes tomato paste and feta cheese into the lamb mixture until evenly incorporated.

Preheat oven to 400 degrees F (200 degrees C).

Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the peppers with the lamb mixture and replace the tops.

Bake in the preheated oven until the peppers begin to brown 30 to 40 minutes.