Greek-Style Stuffed Peppers

Ingredients

• 1 pound lean ground beef
• 1 package (10 oz) frozen chopped spinach thawed and squeezed dry
• 1 medium zucchini coarsely grated (about 2 cups)
• 1 small onion minced (about 1 cup)
• 1/2 cup bulghur
• 1 egg lightly beaten
• 2 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 2 clove garlic minced
• 1 teaspoon dried basil
• 1 tablespoon tomato paste
• 1 teaspoon salt
• Black pepper
• 3 red bell peppers halved lengthwise, cores and ribs removed
• 2 can (14 1/2 oz) stewed tomatoes low-sodium, finely chopped
• 1/3 cup crumbled feta cheese

Instructions

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. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.