Mediterranean Stuffed Peppers
A Mediterranean twist on the classic stuffed pepper. Featuring ground beef, onion, zucchini, tomatoes, kalamata olives, orzo pasta, and feta
- 2 Green Peppers Sliced in half lengthwise; Seeds and membranes removed
- 1 Lb Ground Beef Lean
- 1 Onion Diced
- 1 Cup Zucchini Diced
- 15 Oz Petite Diced Tomatoes Low sodium
- 1/3 Cup Chopped Kalamata Olives
- 8 Oz Tomato Sauce Low sodium
- 1.5 Cups Orzo Pasta Al Dente
- 1/2 Cup Feta Cheese Diced
- 1 Tbsp Olive Oil
- 5 Garlic Cloves Chopped
- 1/2 Cup Dry Vermouth or Dry White Wine
- 28 Oz Crushed Tomatoes
- 2 Tsp Fennel Seeeds Crushed
- 1 Tbsp Dried Oregano
Preheat oven to 375 degrees.
In large sauté pan, heat ground beef and onions until fully cooked. Using a fork, break down the meat into a smaller texture. Drain pan.
Add in zucchini and diced tomatoes. Cook down for 5 minutes. Add tomato sauce and orzo pasta. Stir to combine and bring to a simmer.
Remove from heat and stir in feta.
in a separate sauté pan, heat 1 tablespoon olive oil to make the sauce for the peppers. Add garlic and heat until golden, being careful not to burn.
Add vermouth/white wine, crushed tomatoes, fennel seeds, and oregano. Simmer for 5 minutes, then remove from heat.
Take each pepper and fill with ¼ of the ground meat filling, mounding them high. Place in shallow baking dish and pour crushed tomato sauce over the peppers. Cover baking pan with aluminum foil and place in oven.
Cook for 45 minutes. Remove foil and cook an additional 15 minutes. Let cool 5 minutes before serving.
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