Ingredients
2 tablespoons olive oil1 small fennel bulb, chopped1 small red onion, chopped1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry3 garlic cloves, minced2 each medium sweet yellow, orange, red and green peppers1 can (28 ounces) crushed tomatoes, divided 1 pound ground lamb1 cup cooked barley1 cup crumbled feta cheese, plus more for serving1/2 cup Greek olives, chopped1-1/2 teaspoons dried oregano1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1/2 teaspoon pepperChopped fresh parsley, optional
Preparation
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.
Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup feta cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.
