Ingredients for Greek Style Stuffed Bell Peppers Light
- Lean Ground Beef
- Frozen Chopped Spinach
- 1 medium zucchini (diced)
- 1/2 medium onion (finely chopped)
- Bulgur
- 1 large egg
- Dried Oregano
- 1 tsp salt
- Fresh Ground Black Pepper
- Red Bell Peppers
- Low Sodium Stewed Tomatoes
- 1/2 cup crumbled feta cheese
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How to Make Greek Style Stuffed Bell Peppers Light
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 lb ground beef, 1 cup chopped fresh spinach, 1 medium zucchini (diced), 1/2 medium onion (finely chopped), 1/2 cup bulgur, 1 large egg, 1 tsp dried oregano, 1 tsp salt, and freshly ground black pepper to taste.
- Mix thoroughly until all ingredients are well combined.
- Cut 4 large bell peppers in half lengthwise; remove seeds and membranes. Arrange pepper halves, cut-side up, in a 9x13 inch baking dish.
- Fill each pepper half generously with the meat mixture.
- Pour 1 (28 ounce) can crushed tomatoes evenly over the peppers.
- Sprinkle 1/2 cup crumbled feta cheese over the peppers and tomatoes.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30 minutes.
- Remove foil and bake for another 25-30 minutes, or until the meat is cooked through and the peppers are tender. Internal temperature of the meat should reach 160°F (71°C).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
17g
Fat
23g
Carbs
5g
