Greek-Style Stuffed Bell Peppers (Light)

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

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

Ingredients Nutrition

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

5 5

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.

5 5

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!