Roasted Greek Stuffed Sweet Peppers

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Roasted Greek Stuffed Sweet Peppers

This recipe is an updated version of traditional stuffed peppers, having the peppers roasted before stuffing and using heart-healthy ingredients.

Ingredients

4 large red or yellow bell peppers, halved lengthwise, seeded1 lb (500g) Extra Lean or Lean Ground Beef1-1/2 cups (375 mL) chopped zucchini1 small onion, finely chopped1 tsp (5 mL) dried oregano leaves, crushed1 cup (250 mL) reduced sodium beef broth1 cup (250 mL) dried orzo pasta1 cup (250 mL) fat and sodium reduced pasta sauce1/4 cup (50 mL) crumbled light feta cheese2 tbsp (30 mL) chopped pitted kalamata olives

Directions

Place peppers, cut side down, on jelly roll pan lightly coated with cooking spray. Bake in 450°F ( 230°C) oven 15 minutes or until skins start to blister and peppers are tender but not overcooked. Remove from oven; cover and keep warm.

Brown beef, zucchini, onion and oregano in large nonstick frypan over medium-high heat until meat is thoroughly cooked and any liquid has evaporated.

Add beef broth and to pan. Bring mixture to a boil. Reduce heat, cover and simmer 8 minutes or until or so cooked and liquid is absorbed.

Meanwhile place pasta sauce in small saucepan and warm over medium heat; keep warm.

Divide pasta mixture among pepper halves. Top each with feta and olives. Spoon pasta sauce over all. Tent loosely with foil; bake in 350°F (180°C) oven for 15 minutes.

Per Serving (based on extra lean): 254 Calories, 4 g protein, 7 g fat, 10 g carbohydrate
Good source of iron (26% DV) and excellent source of zinc (60% DV), 15% DV sodium.

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