This is a print preview of "Greek-Style Stuffed Peppers" recipe.

Greek-Style Stuffed Peppers Recipe
by Chef Feiny www.feintastingfoods.com

Greek-Style Stuffed Peppers
Rating: 4.8/5
Avg. 4.8/5 2 votes
Prep time: Greece Greek
Cook time: Servings: 6 Servings

Wine and Drink Pairings: Chianti, Assyrtiko, strong dry rosés, Barbera

Ingredients

  • 3/4 pound lean ground lamb
  • 1/4 pound lean ground beef
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 medium zucchini, coarsely grated (about 2 cups)
  • 1 small onion, minced (about 1 cup)
  • 1 egg, lightly beaten
  • 1/2 cup bread crumbs
  • 1/2 teaspoon fresh oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3 bell peppers, (red, orange yellow) halved lengthwise, cores and ribs removed
  • 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
  • 1/3 cup crumbled Feta cheese

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl combine the lamb, beef, spinach, zucchini, onion, egg, bread crumbs, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
  3. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture.
  4. Pour the tomatoes over the peppers and sprinkle with the feta cheese.
  5. Cover with foil and bake for 30 minutes.
  6. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.