Greek Style Stuffed Peppers

Serves 4

4 large bell peppers, stems intact
2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
3 cups tightly packed baby spinach
½ tsp dried oregano
½ lb ground beef
1 cup cooked brown rice (I used white cuz that’s what Emma will eat)
½ cup drained petite diced tomatoes (I left these out cuz I hate tomatoes)
1/3 cup crumbled fat-free (I could only find low-fat) feta cheese
2 tbsp pine nuts, toasted (I just stuck them in the oven for a few min on 375-beware! I forgot about them both times I've cooked this and burned them and had to cook some more haha!)
½ tsp salt
¼ tsp black pepper

1. Preheat oven to 375.
2. Slice off ½ inch from top of each pepper. Remove ribs & seeds. Microwave bottoms & tops of pepper for about 3 minutes, let cool.
3. Heat oil in skillet over medium heat.
4. Add onion and garlic, cook until onion is soft.
5. Add spinach, oregano and cook til wilted and liquid is evaporated. Put mixture in a large bowl.
6. Add beef to skillet and cook.
7. Add beef, rice(pre-cooked), tomatoes, feta, pine nuts, salt, and pepper
to spinach mixture. Gently stir.
8. Stuff into each bell pepper. Place into medium deep casserole dish. Put tops back on the peppers and spray with nonstick cooking spray.
9. Bake about 30 mins.

I got this recipe from Weight Watchers PointsPlus Cookbook.