HEART HEALTHY RECIPE (DINNER): GREEK-STYLE STUFFED PEPPERS

·         1 lb. lean ground beef

·         1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

·         1 medium zucchini, coarsely grated           (about 2 cups)

·         1 small onion, minced

·         ½ cup bulgur

·         1 egg, lightly beaten

·         ½ teaspoon dried oregano

·         ½ teaspoon salt

·         Freshly ground black pepper

·         2 Red bell peppers, halved lengthwise, cores and ribs removed

·         2 (14½ ounce) cans low-sodium stewed tomatoes, finely chopped

·         1/3 cup crumbled feta cheese

1.      Preheat oven to 350˚

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

3.      Arrange the pepper halves cut side up in a 9x13 inch baking dish and fill each pepper half with the meat mixture

4.      Pour the tomatoes over the peppers and sprinkle with the feta cheese

5.      Cover with foil and bake for 30 minutes

6.      Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer

Servings:  6

Serving size:  ½ of a red bell pepper stuffed

Nutritional Information

Calories:  210

Fat:  6 g

Saturated Fat: 3 g                  TIP:             

Cholesterol:  35 mg                Bulgur wheat can be found in middle

Sodium:  400 mg                    eastern markets or in the natural food  

Carbohydrate:  19 g                section of grocery stores.      

Fiber:  6 g

Protein:  21 g

"The Perfect Day"
By: Nanette Cameron, RD