Katie
A pepper is really the perfect vegetable to stuff. It’s deep enough so you can really fill it and it holds its shape well. And, you can seriously make them every single night and feel like you’re not eating the same meal just by changing up the filling. I’ve made plenty of variations (see here).
I went a new route with this stuffed pepper, using a favorite flavor profile of mine: Greek. My inspiration came from an Ellie Krieger recipe. My version ended up quite different however. It was really good. Both my husband and I loved it! My only change for the future would be too add some feta into the beef mixture in addition to the topping. I definitely could have used a little bit more *cheesy goodness* running through the peppers.
(Ignore the giant can of diced tomatoes…in the end, I decided I didn’t need them in this recipe)
Start by preheating your oven to 350°…
- Place one pound of ground beef into the bottom of a large bowl.
- Add half a bag of baby spinach.
- Mince an onion and grate one zucchini.
- Add the onion and zucchini to the bowl.
- Season with a teaspoon each of salt, pepper, oregano. (This is where I would add some feta.)
- Crack in one egg.
- Mix well to combine. (It’s tough, but incorporate all of the veggies the best you can.)
- Cut 4 yellow peppers in half and remove the seeds and ribs. (You can really use any color pepper. My Trader Joe’s only had 1 green and 2 red peppers in the entire store when I was shopping though! So I went with yellow. My advice: pick the largest peppers you can find. The bigger, the better!)
- Spoon the beef mixture into each pepper half, pressing the beef into the pepper.
- After you fill each pepper, mound any extra beef on top of the peppers.
- Place the peppers in a baking dish and bake, uncovered, for 50 minutes.
- Remove from the oven.
- Sprinkle some feta with Mediterranean herbs with onto each pepper.
- Place back into the oven and bake until the meat is cooked through and the feta is golden, about 20 more minutes.
Enjoy!
One Year Ago: Balsamic Grilled Chicken with Spinach, Mozzarella, & Peppers
Greek Stuffed Peppers (serves 4)
INGREDIENTS:
- 1 pound ground beef
- ½ bag of baby spinach
- 1 onion, minced
- 1 zucchini, grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 large egg
- 4 yellow peppers, halved, seeds and ribs removed
- 3 tablespoons crumbled feta with Mediterranean herbs
DIRECTIONS:
- Preheat your oven to 350°.
- In a large bowl, combine the beef, spinach, onion, zucchini, salt, pepper, oregano, and egg.
- Mix well to combine.
- Spoon the beef mixture into each pepper half, pressing the beef into the pepper.
- Place the peppers in a baking dish and cook, uncovered, for 50 minutes.
- Remove from the oven and sprinkle some feta onto each pepper.
- Place back into the oven and bake until the meat is cooked through, about 20 more minutes.
