Beef, spinach feta and tomatoes combined into a delicious, light meal. I found these peppers to be quite filling. With a side salad, this makes a complete dinner. Next time I make them, I might add a few red pepper flakes to spice them up a bit, but they were fine just how they are. I got the inspiration for this dish from the Weight Watchers PointsPlus Cookbook. I made only a few modifications and look forward to trying out more recipes.
Greek-Style Stuffed Peppers
Makes 4 servings, serving size 1 pepper
Adapted from Weight Watchers PointsPlus Cookbook
4 large bell peppers
2 teaspoons olive oil
1 1/2 teaspoons minced garlic
2/3 cup chopped red onion
3 cups tightly packed spinach leaves
1/2 teaspoon oregano
1/2 lb 90/10 ground beef
1 cup cooked brown rice
1/2 cup drained petite diced tomatoes
1/3 cup crumbled feta cheese
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice off the tops of the peppers about 1/2 inch from the top and remove ribs and seeds. Place the pepper bottoms on a plate and cover with wax paper. Microwave on high for about 3 minutes. Remove from microwave and let cool covered with the wax paper. Repeat with the pepper tops, microwaving for 2 minutes.
3. Heat oil in a large skillet and add onion and garlic. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add spinach and oregano and cook stirring constantly until spinach is wilted and there is no more liquid. Transfer into a large bowl.
5. Stuff the pepper with the filling. Place peppers is a casserole or souffle dish. Cover the peppers with their tops and spray with non-stick cooking spay. Bake 30 minutes, or until peppers have softened and stuffing is heated through.