Wednesday, March 4, 2009

My new favorite-

Greek-Style Stuffed Peppers

1 lb Lean ground beef
10 oz package Chopped spinach, thawed and squeezed dry
1 medium Zucchini, coarsly grated
1 small onion, minced
1 egg, lightly beated
1/2 teaspoon dried oregano
1/2 teaspoon salt
Fresh Ground pepper
3 Red Bell Peppers, halved lengthwise, cleaned and cored
2 - 14oz cans low sodium stewed tomatoes
1/3 cup crumbled feta cheese

Pre heat oven to 350
In bowl combine the beef, spinach, zucchini, onion, egg, oregano, salt and a few grinds of pepper. Mix until throughly combined

Fill peppers with the meat mixture, place halved side up in a 9x13 baking dish. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and and bake until meat fully cooked (about 25 minutes longer).

No comments: