Greek-Style Stuffed Peppers

Serves: 6

Amos O'Hara

1 January 1970

Based on User reviews:

53

Spice

47

Sweetness

49

Sourness

36

mins

Prep time (avg)

5

Difficulty

Ingredients:

450 g

Lean Ground Beef

1

Spinach (10-ounce package frozen chopped, thawed and squeezed dry)

1 small

Onion (minced about 1 cup)

1 cup

Bulghur

1

Egg (lightly beaten)

1 tsp

Oregano (dried)

1 tsp

Salt

1

Ground Black Pepper (freshly)

2

Stewed Tomatoes (14 1/2-ounce cans low-sodium, finely chopped)

1 cup

Crumbled Feta Cheese

Directions:

1

Preheat the oven to 350 degrees F

2

In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper

3

Mix until thoroughly combined

4

Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture

5

Pour the tomatoes over the peppers and sprinkle with the feta cheese

6

Cover with foil and bake for 30 minutes

7

Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer