Greek-Style Stuffed Peppers
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Serves: 8 stuffed pepper halves
 
Ingredients
  • 1 lb 93% lean ground beef
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 1 medium zucchini, coarsely grated (about 2 cups)
  • 1 small onion, finely diced
  • ½ cup bulghur
  • 1 (14½ oz) can low-sodium diced tomatoes
  • 1 egg, lightly beaten
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 4 bell peppers, halved lengthwise, cores and ribs removed
  • ⅓ cup + 2 Tbsp crumbled feta cheese, divided
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine the beef, spinach, zucchini, onion, bulghur, tomatoes, egg, oregano, salt, pepper, and ⅓ cup feta; mix until thoroughly combined.
  3. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture and sprinkle with remaining 2 tablespoons feta cheese.
  4. Cover with foil and bake for 40 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 20 minutes longer.
Notes
Recipe ever so slightly adapted from Ellie Krieger
Nutrition Information
Serving size: 1 prepared pepper half Calories: 184 Fat: 4.8 Carbohydrates: 18.6 Sugar: 6.0 Sodium: 372 Fiber: 4.6 Protein: 16.1 Cholesterol: 57
Recipe by Prevention RD at https://preventionrd.com/2018/08/greek-style-stuffed-peppers/