• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

• Peel, then mince garlic. 
• Roughly chop parsley.
• Roughly chop spinach. 
• Lay each pepper on its side. Cut 1/4 inch off the top of each pepper, keeping stems intact. Set tops aside. Remove and discard cores.
• Season the inside of peppers with salt and pepper. 

• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef and garlic. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat. Add sun-dried tomato pesto, Mediterranean Spice Blend, pepitas, spinach and half the parsley. 
• Cook for 1 min, stirring often, until spinach has wilted. Season with salt and pepper.

• Using a spoon, stuff peppers with beef mixture. 
• Transfer stuffed peppers to an 8x8-inch (9x13-inch) baking dish. (TIP: If peppers are falling over, crumple foil around the peppers to help stabilize them.)  
• Top with pepper tops, then drizzle 1 tbsp (2 tbsp) oil over peppers, then season with salt and pepper. 
• Roast for 10-12 min in the middle of the oven, until peppers are tender.

• Fluff bulgur with a fork. Add 1/2 tbsp (1 tbsp) oil, half the feta and the remaining parsley. Season with salt and pepper. 
• In a small bowl, stir together remaining feta, 1/2 tbsp (1 tbsp) oil and yogurt. Season with salt and pepper. 

• Divide bulgur between plates. Top with stuffed peppers. 
• Dollop feta-yogurt sauce over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook chicken.**