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.

 

Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 4 large red or yellow bell peppers, halved lengthwise, seeded
 1 lb (500g) Extra Lean or Lean Ground Beef
 1-1/2 cups (375 mL) chopped zucchini
 1 small onion, finely chopped
 1 tsp (5 mL) dried oregano leaves, crushed
 1 cup (250 mL) reduced sodium beef broth
 1 cup (250 mL) dried orzo pasta
 1 cup (250 mL) fat and sodium reduced pasta sauce
 1/4 cup (50 mL) crumbled light feta cheese
 2 tbsp (30 mL) chopped pitted kalamata olives
1

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.

2

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.

Ingredients

 4 large red or yellow bell peppers, halved lengthwise, seeded
 1 lb (500g) Extra Lean or Lean Ground Beef
 1-1/2 cups (375 mL) chopped zucchini
 1 small onion, finely chopped
 1 tsp (5 mL) dried oregano leaves, crushed
 1 cup (250 mL) reduced sodium beef broth
 1 cup (250 mL) dried orzo pasta
 1 cup (250 mL) fat and sodium reduced pasta sauce
 1/4 cup (50 mL) crumbled light feta cheese
 2 tbsp (30 mL) chopped pitted kalamata olives

Directions

1

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.

2

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.

Roasted Greek Stuffed Sweet Peppers
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