Greek-Style Stuffed Peppers

Serves 6
Recipe By: Ellie Krieger,
Healthy Appetit

1 cup of bulgar which I soaked in hot water
3/4 pound of ground lamb.
10 ounces package frozen chopped spinach -- thawed and squeezed dry
1 medium zucchini -- coarsely grated (about 2 cups)
1 small onion -- minced (about 1 cup)
1 egg -- lightly beaten
1/2 teaspoons dried oregano
red pepper flakes to taste
1/2 teaspoons salt
Freshly ground black pepper
3 red bell peppers
1/2 cup roasted, diced canned tomatoes, chopped
4 plum tomatoes grated or minced
1/3 cup crumbled feta cheese

Blanch the peppers for 3 minutes. Remove skin, cut in half lengthwise,
remove cores and ribs Preheat the oven to 350 degrees F. In a large bowl
combine the beef, spinach, zucchini, onion, 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.


Prep Time: 15 minutes
Cook Time: 55 minutes
Yield: 6 servings

Recipe Notes

Nutrition Information Nutritional Analysis Per Serving Calories 210
Carbohydrates 19 g Total Fat 6 g Saturated Fat 2.5 g Protein 21 g Fiber 6
g Sodium 400 mg


Exported from A Cook's Books -- Recipe management for Macintosh


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/