GREEK-STYLE STUFFED PEPPERS

Greek-Style Stuffed Peppers image

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

Provided by Taste of Home

Categories Dinner

Time 5h

Yield 8 servings.

Number Of Ingredients 16

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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

Steps:

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 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.

Nutrition Facts : Calories 313 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 684mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic exchanges