- lean ground beef - 450 Grams
- packing of frozen chopped spinach - 1 piece (300 g)
- medium zucchini - 1 piece
- small bulb - 1 piece
- bulgur - 1/2 cups
- egg - 1 piece
- Dried oregano - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- Freshly ground black pepper - To taste
- red bell pepper - 3-4 pieces
- cans of stewed tomatoes - 2 pieces (450 g each)
- Feta cheese - 1/3 cup
1. Defrost the spinach, squeeze out excess water and dry with paper towels. Grate the zucchini on a large grater to make 2 cups. Cut the onion to make 1 cup. Lightly beat the egg. Finely chop the tomatoes. Crumble the Feta cheese. Slice the Bulgarian peppers in half along, extract the seeds and the connecting membranes. Preheat the oven to 175 degrees. In a large bowl, mix the ground beef, chopped spinach, grated zucchini, chopped onion, beaten egg, oregano, salt and a few pinch of black ground pepper. To stir thoroughly. 2. Put the halves of the bell pepper in a baking dish. Fill each pepper with a meat filling. 3. Top with tomatoes and sprinkle with crumbled Feta cheese. Cover the peppers with foil and bake for 30 minutes in the oven. Then remove the foil and bake until the meat mixture is completely ready, and the Bulgarian peppers do not become soft, about 25 minutes. The dish is served well with a green salad.
Servings: 3-6