1 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)
1/2 cup Bulgar
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 red bell peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
1/3 cup crumbled feta cheese
Preheat the oven to 350 degrees F.
In a large bowl combine the beef, spinach, zucchini, onion, Bulgar, 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-inch 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 25 minutes longer.
VERDICT--YUMMY! Easy to make and really tasty. I think next time I will need to chop the tomatoes up because the meat needed the extra moisture on top. I might even spoon it over through out the cooking time so it soaks in. I spooned a bunch out of the baking dish and put it on top and it was very tasty that way. For a couple of extra points I might mix in some extra feta cheese too. It could also use a little more spice. Chopped Garlic next time for sure. All in all, I will happily eat the leftovers for lunch tomorrow