Stuffed Peppers

We turned to an old favorite tonight - Greek Style Stuffed Peppers which is a recipe from Ellie Krieger that I have modified. The recipe calls for red peppers, but I used green peppers this week since they were on sale and it worked out just fine. Not only is this recipe good but it is healthy.

Stuffed Green Peppers

1 package of ground turkey breast
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)
1/2 cup oatmeal
1 egg, lightly beaten
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground black pepper
3 green bell peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans low-sodium stewed tomatoes
1/3 cup crumbled feta cheese

Preheat the oven to 350 degrees.

In a large bowl, combine the ground turkey, spinach, zucchini, onion, oatmeal, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9 by 13 baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 30 minutes longer.

Gerry and I consistently find this recipe