Description
This delicious and easy recipe for stuffed peppers is adapted from Ellie Krieger’s Greek-Style Stuffed Peppers
Ingredients
1 pound ground beef*
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated and lightly squeezed dry
1 small onion, minced (about 1 cup)
2 cloves garlic, finely minced
1/2 cup bulgur or quinoa
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
3 bell peppers (red, yellow, or orange), halved lengthwise, cores and ribs removed
1 28-ounce can low-sodium crushed tomatoes**
2/3 cup crumbled feta cheese
Instructions
Preheat the oven to 350 degrees F. Spray a 9″x13″ baking dishes with cooking spray and set aside.
In a large bowl, combine the beef, spinach, zucchini, onion, bulgur (or quinoa), egg, oregano, salt, ground black pepper, and cayenne pepper. Mix until thoroughly combined.
Arrange the pepper halves cut side up in the baking dish and fill each half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese.
Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 30 minutes longer.
Notes
* You can substitute ground turkey or use a mixture of ground beef and ground turkey.
** You may also use your favorite jarred marinara sauce but be careful of added salt and sugar.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dishes
- Cuisine: Mediterranean
Nutrition
- Calories: 379.15
- Sugar: 9.36 g.
- Sodium: 686.76 mg.
- Fat: 20.33 g.
- Saturated Fat: 8.41 g.
- Carbohydrates: 21.23 g.
- Fiber: 4.98 g.
- Protein: 30.01 g.
- Cholesterol: 119.32 g.
Keywords: bell pepper, ground beef, spinach, zucchini, feta cheese