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Greek-Style Stuffed Peppers
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
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.
Serving size: 1 stuffed half pepper
Total Fat: 6 g
Mono: 2 g
Poly: 0.5 g
Sat: 2.5 g
Protein: 21 g
Carb: 17 g
Fiber: 6 g
Cholesterol: 83 mg
Sodium: 445 mg
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