Yummy Low Cal Dinner Recipe- Greek Style Stuffed Peppers

We like to try different recipes here in the MommyBrain household, especially ones that are low calorie, or low in Weight Watchers Smart Points. We found one that we just had to try, and after changing just a couple of things, we really, really love it! Yes, even my kids liked it… a lot… This dish is a keeper! Add a side salad, and you’ve got a complete meal!

This meal is 249 Calories, and just 7 SP per serving! Check it out!


  • 4 bell peppers (stems intact)
  • 2 teaspoons olive oil
  • 1 onion chopped
  • 3 garlic cloves, minced
  • 3 cups diced fresh spinach leaves
  • 1/2 teaspoon dried oregano
  • 1/2 pound lean ground beef (7% fat or less)
  • 1 cup cooked brown rice
  • 1/2 cup drained petite diced tomatoes
  • 1/3 cup crumbled fat free feta cheese
  • 2 tablespoons pine nuts, toasted (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • (other seasonings to taste)


Preheat your oven to 375ºF

Slice off the top from each of the peppers and set aside. Remove the ribs and seeds from the inside. Place bottoms of peppers on a plate and cover with wax paper, or similar. Microwave on HIGH until slightly softened (approx 3 minutes). Let cool covered with the paper. Place the tops of peppers on a plate and microwave on HIGH, covered with wax paper, until slightly softened (approx 2 minutes). Let cool covered with paper.

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is softened. Add spinach and oregano and any other seasonings. Cook, stirring occasionally, until spinach is wilted and liquid has evaporated. Transfer mixture to a large bowl.

Add beef to skillet and cook, breaking it up, until browned. Add spinach mixture, rice, tomatoes, and pine nuts (optional) and heat thoroughly. Stir in feta when you take the pan off the heat source.

Stuff filling evenly into each bell pepper. Place stuffed peppers in a medium deep casserole or 1 1/2 qt soufflé dish. I even like to use a muffin pan if the peppers fit in the cups.

Replace tops of peppers and lightly spray with olive oil non-stick spray, Bake until peppers are tender. Approx 20 minutes.


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