Recipe

Greek Style Stuffed Peppers Ellie Krieger Recipe

Add Step-by-Step Photos	Julesnc / All my dishes 1 month, 3 weeks ago Laid back comfort food. Prep:20m Cook:55m Servings:6	Julesnc
	stuffed peppers lean beef greek

Fill up pappers

Cover with tomatoes

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Ingredients

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 quinoa or 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, quinoa/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.

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Comments

trigger 1 month, 3 weeks ago said:
I have a quinoa stuffed pepper recipe and this is a reminder that their are many versatile grains out there.
Thank you for posting this Greek Style Stuffed Peppers Ellie Krieger Recipe
High five
Michael

lunasea 1 month, 3 weeks ago said:
How cool - I use quinoa and bulgur a lot and love them both. These look and sound great - thanks! ~Vickie

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