Greek-Style Stuffed Peppers

Name: Greek-Style Stuffed Peppers
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 8 servings.
Ingredients: 2 tablespoons olive oil; 1 small fennel bulb, chopped; 1 small red onion, chopped; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 3 garlic cloves, minced; 2 each medium sweet yellow, orange, red and green peppers; 1 can (28 ounces) crushed tomatoes, divided; 1 pound ground lamb; 1 cup cooked barley; 1 cup crumbled feta cheese, plus more for serving; 1/2 cup Greek olives, chopped; 1-1/2 teaspoons dried oregano; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon pepper; Chopped fresh parsley, optional

TOTAL TIME: Prep: 30 min. Cook: 4-1/2 hours YIELD: 8 servings.

The bountiful peppers found at the local farmers market in early fall, combined with some standard Greek ingredients, create a dish that bursts with color and fresh flavor. —Renee Murby, Johnston, Rhode Island

Ingredients

2 tablespoons olive oil
1 small fennel bulb, chopped
1 small red onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 garlic cloves, minced
2 each medium sweet yellow, orange, red and green peppers
1 can (28 ounces) crushed tomatoes, divided
1 pound ground lamb
1 cup cooked barley
1 cup crumbled feta cheese, plus more for serving
1/2 cup Greek olives, chopped
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
Chopped fresh parsley, optional

Directions

1. In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly.
2. Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.

Nutrition Facts

1 stuffed pepper: 313 calories, 16g fat (6g saturated fat), 45mg cholesterol, 684mg sodium, 26g carbohydrate (11g sugars, 8g fiber), 17g protein. Diabetic exchanges: 2 starch, 2 medium-fat meat, 1 fat.