This was my pick of the week for the Craving Ellie in My Belly group! Here is the original recipe plus my changes!

Ellie’s Greek Stuffed Peppers

* 1 pound lean ground beef (I used extra lean ground turkey)

* 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 bulghur

* 1 egg, lightly beaten (I used egg whites)

* 1/2 teaspoon dried oregano

* 1/2 teaspoon salt

* Freshly ground black pepper

* 3 red bell peppers, halved lengthwise, cores and ribs removed (I used green)

* 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped (I used diced)

* 1/3 cup crumbled feta cheese

Directions

   1. Preheat the oven to 350 degrees F.

   2. In a large bowl combine the beef, spinach, zucchini, onion, quinoa/bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

   3. 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.

These were great! I would make them again to share with friends of family! I also loved the leftovers in my lunch. A very clean Ellie meal!

Check back for next weeks meal: Chicken with Mango BBQ Sauce hosted by Aggie!

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