Greek-style stuffed peppers (Nancy)

This is a favorite of ours from the Food Network's website ... It's so filling, you won't believe your eating only 210 calories -- and it's a festive dish for company, not to mention easy to prepare. It's a particular point of pride that it's been a hit with Joel, Lindsay, Katie, and Adam!

1 pound lean ground beef (or turkey)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 2 cups)
1 small onion, minced (about 1 cup)
1/2 cup bulghur wheat
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 red bell peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
1/3 cup crumbled feta cheese

Directions
Preheat the oven to 350 degrees F.

In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

Calories: 210
Carbs: 19 g
Total fat: 6 g
Saturated fat: 2.5
Protein: 21 g
Fiber: 6 g
Sodium: 400 g

NANCY'S NOTES:
I really like this "tomato-y," so I pour a small can or two of tomato sauce over the whole thing before baking.