Greek Inspired Stuffed Peppers

I ended up with numerous small green bell peppers and they just seemed perfect for stuffing. So, I came up with this recipe and we all really liked it. I would prefer using colored bell peppers so if you have those available that would probably be even better.

I bought a case of tomatoes that I needed to use up so I used fresh tomatoes in this recipe, but a can of chopped tomatoes would be an easy substitution if you have one of those around. Also, I used a can of black beans, but if you prefer, rice would be a good addition.







Greek Inspired Stuffed Peppers
6 small bell peppers, any color (or 4 large peppers)
1 lb chicken or turkey sausage
1/2 onion, chopped
3 cloves garlic, minced
1 jalapeno, minced
2 large tomatoes, chopped
1 can black beans, drained OR 2 c. cooked rice
1 box frozen, chopped spinach thawed and squeezed dry
4 oz. feta, crumbled

Rinse the peppers, cut off the tops and remove the ribs and seeds, then set aside. In a large skillet cook the sausage and drain off the fat. Add in the onion and jalapeno and cook over medium until they begin to soften. Next add the garlic and tomatoes and cook a few more minutes, once the tomatoes start to soften and break down crumble in the spinach and stir in the black beans and feta. Stuff the peppers and place them in a baking dish. Bake 25-35 minutes, or until peppers are fork-tender.