Thursday, June 18, 2009

My Big Fat Greek Stuffed Peppers!!

I saw this recipe in Leanne Ely's Saving Dinner Cookbook, and the name immediately caught my eye! In fact, I decided to try it just because I thought the name was so clever! :)

I ended up making quite a few changes to the recipe. (Bet you saw that one coming!!) For one thing, I left out the brown rice, to lower the carb content, and I used canned tomatoes instead of fresh, and I added a few more veggies to the mix.

Here is my version of Big Fat Greek Stuffed Peppers! Naturally, I doubled this for my Big Family. :)

6 bell peppers, tops cut off and seeded
1 TBSP olive oil
1 Vidalia onion, chopped
1 yellow or red bell pepper, chopped
a few mushrooms, chopped
1 clove garlic, minced
1 pound lean ground beef
salt and pepper to taste
1 teaspoon oregano
1/2 teaspoon basil
1 can diced tomatoes with basil, garlic and onion, drained
1 cup Feta cheese, crumbled

1. Preheat oven to 400 degrees F. Lightly grease a baking dish and put peppers, cut side down, in the baking dish. Roast in the oven for 20 minutes, or until they are tender and the skin begins to brown.

2. While peppers are roasting, heat the olive oil over medium-high heat and add onion, peppers, garlic and mushrooms (or whatever combination of veggies you choose to use). When veggies are tender, put in a bowl and set aside.

3. In same skillet, brown ground beef, crumbling well. When done, drain well and return to pan.

4. Add seasonings, canned tomatoes, cooked vegetables and feta cheese to beef mixture and stir well.

5. Turn peppers over, so that cut side is up, and fill peppers with meat and cheese mixture. Cook for an additional 5-10 minutes, or until heated through.

6. Serve any excess meat and cheese mixture by itself (for those who don't love the sight of a big fat green pepper on their plates!) or over rice.

7. Serve with cooked baby carrots and a big tossed salad with Kraft Greek Vinaigrette dressing for a quick, delicious, and nutritious meal!!

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