Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Greek-style stuffed peppers with bulgur - a detailed recipe.

Ingredients:

• 450 g lean ground beef
• 1 pack (280 g) chopped frozen spinach (thawed and squeezed out completely)
• 1 medium zucchini, coarsely grated (about 2 cups)
• 1 small onion, finely chopped (about 1 cup)
• 1/2 cup bulgur
• 1 lightly beaten egg
• 1/2 tsp dried oregano
• 1/2 tsp salt
• Ground black pepper
• 2 cans (410 g) finely chopped stewed tomatoes
• 3 red bell peppers, halved lengthwise, cored and stemmed
• 1/3 cup crumbled feta cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, spinach, zucchini, bulgur groats, sweet pepper, sun-dried tomatoes, feta cheese, oregano, eggs

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Preparation:

Step 1
• Preheat oven to 180°C.
  
  In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt, and a few grinds of pepper. Mix thoroughly.
Step 2
• Place the pepper halves cut-side up in a 9x13-inch baking dish and fill each half with the meat mixture.
  
  Top with tomatoes and sprinkle with feta cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake until the meat filling is fully cooked and the peppers are tender, about 25 more minutes.

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