One of my favorite meals when I was younger was my mother’s chili rice casserole. I’ve put a Greek spin on it and stuffed it in a pepper. It works great alongside a garden salad and fresh bread.
—SACHA MORGAN WOODSTOCK, GA
PREP: 35 MIN. • BAKE: 30 MIN. • MAKES: 3 SERVINGS
3 large green peppers
1/2 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
2 cups chopped fresh spinach
3/4 cup uncooked whole wheat orzo pasta
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons crumbled feta cheese
1. Cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook the peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels.
2. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink. Stir in tomatoes, spinach, orzo, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the orzo is tender.
3. Spoon beef mixture into the peppers. Place filled peppers in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until the peppers are tender.
4. Sprinkle with cheese; bake 5 minutes longer or until the cheese is softened.
NUTRITION FACTS 2 stuffed pepper halves equals 369 cal., 10 g fat (4 g sat. fat), 55 mg chol., 567 mg sodium, 46 g carb. (9 g sugars, 13 g fiber), 26 g pro. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.