Greek-Style Stuffed Peppers

Ingredients

• 6 servings pepper black freshly ground
• 0.5 cup bulghur 
• 1  eggs lightly beaten
• 0.3 cup feta cheese crumbled
• 1 pound ground beef lean
• 1 cup onion minced
• 0.5 teaspoon oregano dried
• 3  bell peppers red halved lengthwise
• 0.5 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed chopped
• 29 ounce stewed tomatoes low-sodium finely chopped canned
• 2 cups zucchini grated

Equipment

• bowl
• oven
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper.
3. Mix until thoroughly combined.
4. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture.
5. 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.