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Greek-Style Stuffed Peppers

The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. —Renee Murby, Johnston, Rhode Island
  • Total Time
    Prep: 30 min. Cook: 4-1/2 hours
  • Makes
    8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 small fennel bulb, chopped
  • 1 small red onion, chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 garlic cloves, minced
  • 2 each medium sweet yellow, orange, red and green peppers
  • 1 can (28 ounces) crushed tomatoes, divided
  • 1 pound ground lamb
  • 1 cup cooked barley
  • 1 cup crumbled feta cheese, plus more for serving
  • 1/2 cup Greek olives, chopped
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper
  • Chopped fresh parsley, optional

Directions

  • In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly.
  • Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup feta cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low until peppers are tender, 4-1/2 to 5-1/2 hours. Serve with additional feta and, if desired, chopped parsley.
Nutrition Facts
1 stuffed pepper: 313 calories, 16g fat (6g saturated fat), 45mg cholesterol, 684mg sodium, 26g carbohydrate (11g sugars, 8g fiber), 17g protein. Diabetic exchanges: 2 starch, 2 medium-fat meat, 1 fat.

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