Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Greek-Style Stuffed Bell Peppers (Light) Recipe
    Lost? Site Map

    Greek-Style Stuffed Bell Peppers (Light)

    Greek-Style Stuffed Bell Peppers (Light). Photo by Redsie

    1/6 Photos of Greek-Style Stuffed Bell Peppers (Light)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Redsie's Note:

    From Ellie Krieger. Used fresh spinach that I chopped instead of frozen spinach.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
    3. 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 feta cheese. Cover with foil and bake for 30 minutes.
    4. 4
      Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

    Ratings & Reviews:

    • on September 03, 2007

      55

      This is a REALLY GREAT stuffed pepper recipe. I'm new to cooking with bulgur and really liked it in this. These are different enough not to be the same old thing. I had fun grating the zucchini. I usually don't like cooked spinach but couldn't taste it in this...it just added color and nutrition. I used white onion and garlic salt. The texture of these was nice and firm. I would prefer more tomatoes and feta. This was also my first experience stuffing peppers cut lengthwise...what a great idea! I RECOMMEND this FLAVORFUL recipe! Made for Photo tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2007

      55

      Really excellent stuffed peppers! The texture, the color, the aroma are all great and happily the taste meets the expectations. The seasoning is quite mild--so family friendly, and the spicing can easily be adjusted at table individually. Thanks, Redsie!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Greek-Style Stuffed Bell Peppers (Light)

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 247.7
     
    Calories from Fat 98
    39%
    Total Fat 10.9 g
    16%
    Saturated Fat 4.7 g
    23%
    Cholesterol 91.8 mg
    30%
    Sodium 390.0 mg
    16%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 5.3 g
    21%
    Sugars 4.4 g
    17%
    Protein 21.7 g
    43%

    The following items or measurements are not included:

    low-sodium stewed tomatoes

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites