To continue the summer flavours, let’s transport ourselves to the Greek Islands. Healthy Bulgur wheat, crisp spinach, and courgettes, all sprinkled with tasty feta cheese gives these gorgeous beefy, stuffed peppers a delicious Mediterranean taste.

Serves 6

 

Bulgar Wheat is higher in fibre than most other grains and has twice the fibre of brown rice.

500gms of 5% fat Minced Beef

Medium Bag of Fresh Spinach

1 Medium Courgette – grated – Could swap for carrot. Great way to get children eating vegetables.

1 Large Onion, finely chopped

100gms of Bulgur Wheat

1 Large egg, lightly beaten

1 tsp dried mixed herbs

½tsp salt

Freshly ground black pepper to taste

3 Large Red Peppers, or mixed colours if you prefer, cut in half lengthwise, core and ribs removed

Two 400gm can Chopped Tomatoes

200gms Low-Fat Feta Cheese, cut into small cubes

Preheat the oven to 200 c, Gas 4, 400 f

Pop the fresh spinach into a saucepan with ½ of water in the bottom, bring to the boil and then strain as much of the water out of the spinach as possible if not then the finished dish will be watery. Cool and then place into the bottle of a large oven proof dish.

In a large bowl combine the beef, courgette, onion, bulgur wheat, egg, mixed herbs, salt and pepper, mix until thoroughly combined. In a large the oven proof dish with the spinach in place the halved peppers cut side up and fill each one with the meat mixture.

Pour the chopped tomatoes and their juice over the peppers and sprinkle with the cubed feta cheese, which will go brown and a bit crispy when cooked.

Cover with Foil and bake for 30 minutes, then uncover them and bake for a further 30 minutes until the filling is completely cooked and the peppers are tender.

If you are a vegetarian, you could easily swap the minced beef for Quorn mince.

Enjoy served with a fresh green salad or fresh vegetables.