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Greek-Style Stuffed Peppers

  • Preparation Time15 mins
  • Cooking Time55 mins
  • Serves6
  • DifficultyEasy
450g lean beef mince
280g frozen chopped spinach, thawed and squeezed dry
1 medium courgette, coarsely grated
1 small onion, minced
75g bulgur
1 egg, lightly beaten
1/2 tsp dried oregano
1/2 tsp salt
Freshly ground black pepper
3 red peppers, halved lengthwise, cores and ribs removed
820g tinned low-sodium stewed tomatoes, finely chopped
Preheat the oven to 180C/Gas 4.

1) In a large bowl combine the beef, spinach, courgette, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

2) Arrange the pepper halves cut side up in a 20- by 30-cm baking tray and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with aluminium and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

Serve warm.

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