Greek-Style Stuffed Peppers
Sarah Doak
ingredients
- 1 lb 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, minced (about 1 cup)
- 1/2 cup bulghur
- 1 egg, lightly beaten
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 teaspoon Jalapeno Pepper Flakes
- 3 Bell Peppers (red and green), halved lengthwise, cores and ribs removed
- 2 (14 1/2 oz cans) fire roasted crushed tomatoes
- 1 container crumbled feta cheese
- 1 small block feta cheese
directions
- 1
Preheat oven to 350 degrees F
- 2
In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, and spices. 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. Pour the tomatoes over the peppers and sprinkle with the crumbled feta. Use your hands to break the block of feta into chunks and sprinkle over the peppers. Cover and back for 1 hour. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 30 minutes longer. (I sometimes have to finish off the last 20 minutes or so at 400 degrees)
Source: Sarah Doak - Adapted from a recipe by E. Krieger
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews