Greek-style Stuffed Peppers (adapted from this recipe)
4 large green bell peppers, halved length-wise
1 pound lean ground beef
1 10-ounce package chopped spinach, thawed and squeezed dry
1 medium zucchini, grated (about 2 cups)
1 small onion, diced (about 1 cup)
1/2 cup bulgar*
1/2 teaspoon oregano
1/2 teaspoon salt
2 14 1/2 ounce cans of diced Italian tomatoes
1/3 cup feta cheese, crumbled
Prepare the peppers by removing the seeds and ribs. Find a baking dish (preferably with a lid, or deep enough to cover with foil without touching the peppers.) that all the peppers fit inside laying flat on the bottom in a single layer.
|look at all those healthy ingredients!|
Preheat the oven to 350 F.
In a large bowl, lightly beat the egg then add the ground beef, spinach, zucchini, onion, bulgar, egg, oregano, salt and pepper to taste. Mix to combine thoroughly.
Fill the pepper halves with the meat mixture, mounding it up if necessary.
Pour the tomatoes over top of the peppers. Cover and bake for an hour. (If you're covering with foil be sure the foil doesn't touch the tomatoes as they can react with each other. A layer of parchment paper can be used to separate them.) After an hour, remove the lid, garnish with the feta cheese and cook until the meat is cooked through and the peppers are soft.
*I found bulgar in the bulk area of the Greenwise section at Publix.