| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Cook: | 55 min |
| Yield: | 6 servings |
Ingredients
- 1 pound lean ground beef
- 1 (10-ounce) package 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 bulgur
- 1 egg, lightly beaten
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground black pepper
- 3 red bell peppers, halved lengthwise, cores and ribs removed
- 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
- 1/3 cup crumbled feta cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, 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.
Nutrition Facts
| Calories | 210 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 78 milligrams |
| Sodium | 400 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 6 grams |
| Protein | 21 grams |
Reviews
Blah, don’t know what else to say.
Overall, the flavor was good but I desperately wanted a “sauce” of some sort; they seemed a bit on the dry side. I cooked the recipe according to what’s listed here (website), but the meat was still raw after the 30/25 cooking. I dug out my cookbook and it said to cook an additional *45 minutes* uncovered, not 25 (like this page says). All in all, it took more than 90 minutes to cook the meat!!! If there’s a next time, I will definitely brown the meat ahead of time.
This is delicious. A nice change from the traditional stuffed pepper.
Don’t substitute it for regular rice incase you thought it would be a good idea
I did it mostly the same, just prepared it like my traditional stuffed peppers by roasting peppers in oven and cooking beef and onion together before assembling. I also subbed quinoa for the bulgar due to celiacs disease and added a dash of Greek seasoning to meat mixture. This is a wonderful thing to prepare, separate peppers in individual servings and freeze. Easy to pull out for a quick lunch or if the fam is having something you are unable to eat due to special diet. Thank you for the recipe:)
I think this is a good recipe but after reading it through I decided to make a few changes. The first was to use ground lamb and incorporate some finely chopped mint, parsley and basil. This mixture with some salt and pepper went into the skillet to cook part way. I cooled this mixture and then added to the large bowl with everything as the recipe states. I also added some feta cheese to the mixture before filling each pepper half. When I bake it I’ll add a drizzle of EVO and some more crumbled feta on top. Haven’t cooked/eaten it yet but I have high expectations for this one now.
These were OK. My family thought that they were good but nothing that they want to have repeatedly. I did cook the beef with the onions ahead of time per suggestions from others.
It was okay but needed more flavor! I added the feta to the meat as recommended by other posters but I still found it bland.
The end result tasted good…but after 1 hour and 40 minutes in the oven, the meat was STILL raw. I ended up having to disassemble and sauté. If I make it again, I will definitely brown the meat first.
This was DELICIOUS! I didn’t have bulgar on hand, so I used rice and it was gobbled up by everyone! Now a casual dinner party favorite.