Stuffed peppers are a fantastic choice for dinner. There are many different ways to stuff them, with this recipe in particular taking a Greek-inspired approach. While we use lean ground beef in this recipe, you can substitute that out for ground lamb if you can find it.
Spinach and zucchini add lots of vitamins and minerals to this dish, providing your family with the nutrients they need. Getting kids to eat their spinach and zucchini when these foods are presented on their own is tough. That's why blending them in with other ingredients and stuffing them into a pepper is a great idea!
For the peppers, you'll need medium red bell peppers. If you're able to get them from your own garden or from a local farm stand, that's the best. Otherwise, any red bell peppers from your grocery store will do. You'll need to cut them in half lengthwise, and ensure the core and ribs are removed.
Of course, a Greek-style recipe isn't complete without some feta cheese. Crumbly feta introduces a unique and sharp flavor into this dish, ensuring every single serving is as flavorful as can be. With so many great ingredients inside, you'd be wrong to pass on this recipe!
Greek-Style Stuffed Peppers
Ingredients:
1 pound lean or extra-lean ground beef (90% or higher)
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 1½ cups)
1 small onion, minced (about 1 cup)
½ cup bulgur
1 large egg, lightly beaten
½ teaspoon dried oregano
½ teaspoon salt
Freshly ground black pepper to taste
3 medium red bell peppers, cut in half lengthwise, core and ribs removed
Two 14.5-ounce cans no-salt-added stewed tomatoes, finely chopped and juices reserved
⅓ cup crumbled feta cheese
Directions:
1. Preheat the oven to 350°F.
2. In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt, and a few grinds of pepper. Mix until thoroughly combined.
3. Arrange the pepper halves cut side up in a 9×13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes with their juices over the peppers and sprinkle with the feta. Cover with aluminum foil and bake for 30 minutes.
4. Uncover and bake the peppers until the filling is completely cooked and the peppers are tender, about 45 minutes longer.
Nutritional Information
Serves 6
Serving size: 1 stuffed half pepper
Per serving
Calories: 200
Total Fat: 6g
Mono: 2g
Poly: 0.5g
Sat: 2.5g
Protein: 21g
Carb: 17g
Fiber: 6g
Cholesterol: 83mg
Sodium: 445mg