Greek Stuffed Peppers

My mom found this recipe online and she made these when I was at her house this past Sunday. I didn't get to eat a whole one because they weren't completely done before I had to leave for church, but I did get to taste a little and they had the best flavor! Not to mention that they smelled unbelievable! This meal is really good for you, especially if you use ground turkey or chicken instead of beef, and I would serve them with some couscous or a Greek salad. Mmmmm....

Greek Stuffed Peppers

1 lb. ground beef (or turkey)
1 10 oz pkg. frozen, chopped spinach, thawed and squeezed dry
1 med. zucchini, coarsely grated
1 small onion, minced (1 C)
1/2 C bulghur (could use brown rice probably)
1 egg, lightly beaten
1/2 t dried oregano
1/2 t salt
black pepper to taste
3 red bell peppers, cored and halved
2 14 1/2 oz cans of low-sodium stewed tomatoes, finely chopped
1/3 C crumbled feta

Preheat oven to 350. In a large bowl combine the turkey, spinach, zucchini, onion, bulghur, egg, oregano, salt, and pepper and mix thoroughly. Place peppers cut side up in lightly greased baking dish and fill with the mixture. Pour chopped tomatoes on top, and then sprinkle with feta. Cover with foil and bake 30 min* or so. Uncover and bake another 25 min.

*Note: My mom had to cook these for much longer than is stated, but she cooks with an electric oven and it is SO slow....just keep an eye on them, you can't really ruin them unless they turn black. :) If you have to cook them longer and you think the filling is getting too dry, I would suggest putting some more tomato, or tomato juice on top. The tomato juice is going to make the meat more moist and tender.

Okay....I'm hungry!