Stuffed Red Peppers with Feta

I found this recipe on line and changed it to what I wanted. It turned out great and is Yum-Yum!

1 lb. ground beef of chicken, cooked and drained of fat
1 Tbsp. Olive oil
1 (10 oz.) bag of fresh spinach
1 zucchini, diced
1 onion diced
1/2 cup bulgar (can find in the grain section of most grocery stores)
1 egg, lightly beaten
1/2 tsp. dried oregano
1/2 tsp. salt + more for taste
Freshly ground black pepper
3 red bell peppers, halved lengthwise, cores and ribs removed
1 (14 1/2 oz) can of stewed tomatoes, chopped
1 (14 1/2 oz) can of diced tomatoes with chilis
1/3 cup feta cheese

Preheat oven to 350 degrees.

Place peppers on cookie sheet, insides up, and lightly salt. Place in oven and bake for 20 minutes.

In a pan, heat olive oil and saute onion for about 2 minutes. Add zuccini and saute until becoming just tender, but still crunchy (about 3 minutes). Add in bulghur, oregano, and salt and mix stir. Add cans of tomatoes and let simmer for about 2-3 minutes to allow the bulghur to absorb some of the liquid. Stir occasionally to prevent burning. Stir in beaten egg. Add in spinach and stir until all has wilted down. Lastly, add in pre-cooked meat and heat through and salt to taste.

Once the peppers are done cooking, drain off any excess liquid and then stuff with vegetable and meat mixture. Once all are stuffed, top with feta cheese and return to oven for 10 minutes or until lightly browned.

The filling mixture can be made ahead of time is you want to save time, although you should be able to do it in the time the peppers are cooking.

Nutritional Information: Per Serving of 1 half pepper
Calories 210
Total Fat 6 grams
Saturated Fat 2.5 grams
Carbs 19 grams
Protein 21 grams
Fiber 6 grams
Sodium 400 mg