Greek Stuffed Peppers

These are the stuffed peppers that I love to rave about and love to make even more.

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Fairly easy, and pretty healthy, plus easy to edit.
These are 'Greek' in that they use Feta cheese, but make yours 'Italian' by using Mozzarella, or Vegetarian by omitting the beef and adding more veggies, or make yours 'Aunt Kathy' and omit the cheese altogether.

The recipe:

* 1 pound lean ground beef
* 1 (10-ounce) 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 black pepper
* 3 red bell peppers, halved lengthwise, cores and ribs removed
* 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
* 1/3 cup crumbled feta cheese

Directions

Preheat the oven to 350 degrees F.

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

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 feta cheese. Cover with foil
and bake for 30 minutes. Uncover and bake until the meat mixture is
completely cooked and the peppers are tender, about 25 minutes longer.


Enjoy!!

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