Feta Stuffed Peppers
TOTAL TIME: Prep: 35 min. Bake: 30 min.
YIELD: 3 servings.
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
Ingredients
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3 large green peppers
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1/2 pound lean ground beef (90% lean)
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1 small onion, chopped
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 cups chopped fresh spinach
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3/4 cup uncooked whole wheat orzo pasta
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2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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6 tablespoons crumbled feta cheese
Directions
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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.
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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.
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3.
Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until peppers are tender.
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4.
Sprinkle with cheese; bake 5 minutes longer or until cheese is softened.
Nutrition Facts
2 stuffed pepper halves: 369 calories, 10g fat (4g saturated fat), 55mg cholesterol, 567mg sodium, 46g carbohydrate (9g sugars, 13g fiber), 26g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
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