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Feta Stuffed Peppers Recipe

Feta Stuffed Peppers Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 30 min. YIELD:3 servings

Ingredients

  • 3 large green peppers
  • 1/2 pound lean ground beef (90% lean)
  • 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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Sprinkle with cheese; bake 5 minutes longer or until cheese is softened. Yield: 3 servings.

Nutritional 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.