Greek Style Stuffed Peppers
Recipe: #10380
August 24, 2013
Categories: Turkey, Peppers, Greek, Pacific Northwest, Pacific Rim, Game/Sports Day, Sunday Dinner, Oven Bake, Diabetic, Gluten-Free, Low Calorie, Low Carbohydrate, No Eggs, Fresh Tomatoes, more
"I was looking for a different way to finish up some individual ground turkey meatloaves and happened to have lots of Feta cheese, this recipe just kind of fell into place and turned out so flavour filled i had to share it. (Ground beef or ground chicken could be used.)"
Ingredients
Nutritional
- Serving Size: 1 (174.1 g)
- Calories 182
- Total Fat - 8.8 g
- Saturated Fat - 3.3 g
- Cholesterol - 48.9 mg
- Sodium - 449.9 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 1.5 g
- Sugars - 2.5 g
- Protein - 21.5 g
- Calcium - 218 mg
- Iron - 1 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375f degrees.
Step 2
Clean and prepare the sweet peppers and place on a foil lined oven tray; set aside.
Step 3
Heat the olive oil in a large frypan; scramble fry the ground turkey until no longer pink, about 5 minutes; (if using cooked ground turkey leftovers add to frypan last).
Step 4
Add the onion and cook until transparent; 3 minutes; add the tomato, the 1/2 cup Feta cheese, spinach and Greek seasoning; stir and cook about 2 minutes, just until the spinach is wilted. Add the black olives and the dressing, salt and pepper if using; mix and heat through, about 1 minute. Remove from heat.
Step 5
Fill each sweet pepper half with equal amounts of the filling; top each with the remaining Feta cheese.
Step 6
Place the tray on the middle rack in the preheated oven and roast for 25 to 30 minutes until bubbling and the cheese is well browned.
Tips
No special items needed.