Greek-Style Stuffed Peppers

• 2 tablespoons olive oil
• 1 small fennel bulb, chopped
• 1 small red onion, chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 garlic cloves, minced
• 2 each medium sweet yellow, orange, red and green peppers
• 1 can (28 ounces) crushed tomatoes, divided
• 1 pound ground lamb
• 1 cup cooked barley
• 1 cup crumbled feta cheese, plus more for serving
• 1/2 cup Greek olives, chopped
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• Chopped fresh parsley, optional

1. In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly.
2. Cut and reserve tops from peppers; remove seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In large bowl, combine remaining ingredients; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low until peppers are tender, 4-1/2 to 5-1/2 hours. If desired, serve with additional feta and chopped parsley.

olive oil, fennel bulb, red onion, spinach, garlic, sweet yellow, tomatoes, ground lamb, barley, feta cheese, greek olives, oregano, salt, red pepper, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/greek-style-stuffed-peppers/ (may not work)