Greek Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound lean ground beef1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry1 medium zucchini, coarsely grated (about 2 cups)1 small onion, minced (about 1 cup)1/2 cup bulgur1 egg, lightly beaten1/2 teaspoon dried oregano1/2 teaspoon saltFreshly ground black pepper3 red bell peppers, halved lengthwise, cores and ribs removed2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped1/3 cup crumbled feta cheese
In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
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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.
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Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
Number of Servings: 6
Recipe submitted by SparkPeople user SWTOGIRL.
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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.
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Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
Number of Servings: 6
Recipe submitted by SparkPeople user SWTOGIRL.
Nutritional Info Amount Per Serving
- Calories: 250.7
- Total Fat: 7.9 g
- Cholesterol: 50.8 mg
- Sodium: 504.1 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 7.0 g
- Protein: 22.8 g
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