Phat Ass Greek Stuff'd Peppers

Ingredients

• 6 Bell Peppers, halved and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 1/2 pound extra-lean ground beef
• Salt and Pepper to taste
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 2 large tomatoes, diced
• 3 cups of COOKED brown rice
• 1 1/2 cup Feta cheese, crumbled

Directions

1. Preheat yer oven to 400 degrees F. Lightly grease up a baking sheet and place the peppers, cut side down, on it and pop her in the oven for 20-30 minutes or until they're tender and the skin starts to brown. Don't let it brown like Mario, but like a sun-bathing Daniel!
2. While those pep peppers are "baking," heat the EVOO up and throw the diced onion in. Cook until it's translucent and add the meat. Be sure to chop that shit up and get it all crumbled. Add salt and pepper to taste fasho. You could drain and blot the meat with a paper towel after being cooked but that's for bitches who count calories. Let that grease stay and your taste "bud"s will thank you kindly.
3. Add the basil and oregano and then add the tomatoes and rice. Mix it all together well and add the cheese and mix it well again. Let all that shit heat up a little bit, ya know get the juices flowin' (in this case the cheese), and then your peppers should be nice and tender.
4. Get the tray of peps out but be careful! Your perfectly "blazed" batch will be too "toasty" to touch, so wear your mits! Let em cool off a lil and then flip em over with a fork. Fill the peppers with the tasty mixture you've got soaking in the pan and make it look artsy to the best of your ability. You've made it this far so don't make what you've created look bogus!
5. Pop the newly colorful tray back into the oven for 10-15 minutes to cook through and then you're set! Garnish with a couple swigs of Gentleman Jack and a private bowl in the shower for desert! Injoi!