Day 3 Recipe Week: Greek-Style Stuffed Peppers

This recipe is one I received from my sister-in-law. Very delicious and healthy for you. Probably the only way I will ever eat Zucchini!


Greek-Style Stuffed Peppers

1 to 1 1/2 pounds lean ground beef
1 to 2 medium zucchinis, coarsely grated (about 2 cups)
1 small onion, minced (about 1 cup)
1 package Uncle Ben's Ready Rice- Long Grain & Wild
1 egg, lightly beaten
1 teaspoon dried oregano
1 teaspoon salt
Black Pepper to taste
3 Green Bell Peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans low-sodium Italian-style stewed tomatoes, finely chopped
1/3 cup mozzarella cheese
1/4 to 1/2 cups Italian Style Bread Crumbs

Preheat the oven to 350 degrees F.

In a large bowl combine the beef, zucchini, onion, rice, egg, oregano, salt and pepper and bread crumbs. Mix like meatloaf until thoroughly combined.

Arrange the pepper halves cut side up in a 9x13-inch baking dish and fill each pepper with the meat mixture (it may be over-flowing depending on how big your peppers are). Pour the tomatoes over the peppers (pour one juice from canned tomatoes over peppers and into the bottom of the pan). Sprinkle with 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 (I usually add a little extra cheese after I remove the foil).