1 pound lean ground beef (I used soy crumbles)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (I used fresh and sauteed it down first)
1 medium zucchini, coarsely grated (about 2 cups)
1 small onion, minced (about 1 cup)
1/2 cup bulghur (I used quinoa because it is what I had on hand)
1 egg, lightly beaten (I didn’t even use this- IMO- skip it)
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 red and orange)
2 (14 1/2-ounce) cans low-sodium diced tomatoes, finely chopped (Look for HFCS free- try the Muir Glen brand!!)
1/3 cup crumbled feta cheese
Directions
Preheat the oven to 350 degrees F.
In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
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.
