Light Greek Stuffed Peppers
Light Greek Stuffed Peppers is a healthy dinner recipe, with just the right amount of herbs, rice and lean ground beef for a delicious meal!
Ingredients
- 3 garlic cloves minced
- 1 cup onions diced
- 1 pound 93% lean beef
- drizzle olive oil extra virgin
- Salt and pepper pinch of each
- 1/2 tablespoon dried oregano
- 1/4 cup fresh mint chopped
- 2 cups brown rice cooked
- 1 teaspoon pepper
- 1 can diced tomatoes
- 4 ounces reduced fat feta cheese finely diced (divided)
- 1 egg whisked
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 red bell peppers cut off the tops - de-seed and de-vein
Instructions
- Preheat oven to 375.
- In a medium skillet over medium heat, drizzle with olive oil. Add onion and garlic, cook until onion is translucent, add beef and a pinch of salt. Cook until beef is cooked through.
- Add oregano and diced tomatoes. Cook until tomatoes are warmed. Set aside.
- In a large bowl combine cooked beef mixture, rice, mint, 3 ounces of the diced feta, egg, salt and pepper. Mix well to combine.
- In a 9x13 baking dish set up peppers (I used 2 ramekins and 4 peppers). Fill each pepper evenly with the mixture.
- Top each with the remaining feta. Place pepper tops on the filled peppers. Fill the baking dish with water (covering 1/2” of the peppers).
- Bake 35-45 minutes, until peppers are tender. Remove pepper tops and turn oven to 450. Bake 5 minutes to brown the top of the peppers.
- Serve and enjoy!
Nutrition
Serving: 1 | Calories: 664cal | Carbohydrates: 95g | Protein: 42g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 126mg | Sodium: 1086mg | Sugar: 13g | Fiber: 9g | Calcium: 126mg | Iron: 7mg