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Feta Stuffed Peppers

One of my favorite meals when I was younger was a recipe my mother made called Quick Chili Rice Casserole. I put a Greek spin on it and stuffed it in a pepper. It works great paired with a garden salad and fresh bread. —Sacha Morgan, Woodstock, Georgia

3 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

3 large green peppers
1/2 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups chopped fresh spinach
3/4 cup uncooked whole wheat orzo pasta
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons crumbled feta cheese

Directions

Cut peppers in half lengthwise and remove seeds. In a Dutch oven,
cook peppers in boiling water for 3-5 minutes. Drain and rinse in
cold water; invert onto paper towels.
In a large skillet, cook beef and onion over medium heat until meat
is no longer pink. Stir in the tomatoes, spinach, orzo, oregano,
salt and pepper. Bring to a boil. Reduce heat; cover and simmer for
5-7 minutes or until orzo is tender.
Spoon into peppers. Place in an 11-in. x 7-in. baking dish coated
with cooking spray. Cover and bake at 350° for 30-35 minutes or
until peppers are tender.
Sprinkle with cheese; bake 5 minutes longer or until cheese is

2 of 2

Feta Stuffed Peppers (continued)

Directions (continued)

softened. Yield: 3 servings.

Nutrition Facts: 2 stuffed pepper halves equals 369 calories, 10 g fat (4 g saturated fat), 55 mg cholesterol, 567 mg sodium, 46 g carbohydrate, 13 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.