Greek-Style Stuffed Peppers

Name: Greek-Style Stuffed Peppers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 1 pound lean ground beef; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 1 medium zucchini, coarsely grated (about 2 cups); 1 small onion, minced (about 1 cup); 1/2 cup bulgur; 1 egg, lightly beaten; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; Freshly ground black pepper; 3 red bell peppers, halved lengthwise, cores and ribs removed; 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped; 1/3 cup crumbled feta cheese

Recipe courtesy of Ellie Krieger

Watch how to make this recipe.

Greek-Style Stuffed Peppers

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Calories

210 calorie

Total Fat

6 grams

Saturated Fat

2.5 grams

Cholesterol

78 milligrams

Sodium

400 milligrams

Carbohydrates

19 grams

Dietary Fiber

6 grams

Protein

21 grams

Total: 1 hr 10 min
Prep: 15 min
Cook: 55 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Calories

210 calorie

Total Fat

6 grams

Saturated Fat

2.5 grams

Cholesterol

78 milligrams

Sodium

400 milligrams

Carbohydrates

19 grams

Dietary Fiber

6 grams

Protein

21 grams

Total: 1 hr 10 min
Prep: 15 min
Cook: 55 min

Ingredients

1 pound lean ground beef

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 medium zucchini, coarsely grated (about 2 cups)

1 small onion, minced (about 1 cup)

1/2 cup bulgur

1 egg, lightly beaten

1/2 teaspoon dried oregano

1/2 teaspoon salt

Freshly ground black pepper

3 red bell peppers, halved lengthwise, cores and ribs removed

2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped

1/3 cup crumbled feta cheese

Directions

Preheat the oven to 350 degrees F.
In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper 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 25 minutes longer.