Greek-Style Stuffed Peppers | Sam Sebastian | Time: 70min
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.
Ingredients
- 1 Pound Lean Ground Beef
- 1 (10-Ounce) Package Frozen Chopped Spinach
- 1 Medium Zucchini
- Coarsely Grated (About 2 Cups)
- 1 Small Onion
- 1/2 Cup Bulgur
- 1 Egg
- 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
- 1/3 Cup Crumbled Feta Cheese