GREEK STUFFED PEPPERS
Whenever I make these stuffed peppers my dinner guests rave about them! It's such a great way to use up leftover brown rice and it makes such a beautiful addition to any meal. You can also freeze these by slicing the peppers in half and storing them in air tight containers for reheating later on. Find this recipe and more in the Forks Over Knives Recipe App.
Categories Baked & Stuffed/">Baked & Stuffed
Number Of Ingredients 12
Steps:
- Preheat oven to 350º F.
- Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
- Place peppers in an oven safe dish and arrange upright and put tops back on.
- Bake at 350º F for 30 minutes.
- Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes.
- Stir in the rice and tomato paste and coat thoroughly.
- Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
- When peppers are ready, take out of oven and fill with stuffing.
- Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
- Serve with additional wedges of lemon and dill for garnish if desired.
GREEK-STYLE STUFFED PEPPERS
One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
Provided by GATOULA
Categories World Cuisine Recipes European Greek
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
- Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
- Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
- Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g
GREEK STUFFED PEPPERS FOR 2
Make and share this Greek Stuffed Peppers for 2 recipe from Food.com.
Provided by gailanng
Categories Peppers
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Place the peppers upright in a baking dish and roast for 20 minutes or until just tender.
- Meanwhile, in a medium saucepan over medium heat, drizzle the remaining olive oil and add the onion, zucchini, oregano and lemon zest. Season with the salt and pepper. Cook for 5 minutes, stirring frequently or until the vegetables are softened.
- Remove from heat and stir in the orzo, lemon juice and 2/3 of the feta. Fill the peppers with the mixture and top with the remaining feta.
- Return them to the oven for 20 minutes and bake until the cheese is golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 533.4, Fat 16.5, SaturatedFat 6.9, Cholesterol 33.4, Sodium 434.4, Carbohydrate 79, Fiber 6.8, Sugar 11.2, Protein 18.8
GREEK-INSPIRED STUFFED PEPPERS
Ground lamb is the main component for these Greek-inspired stuffed peppers. Add some rice and some traditional Greek flavors like onion, garlic, and fresh herbs to the bell pepper "boats". Garnish with feta cheese crumbles, chopped tomatoes, and tzatziki for a colorful and delicious main course. We like this with buttery new potatoes with leeks and parsley, and a green vegetable or salad. Add a hearty bread, if you aren't counting carbs!
Provided by Bibi
Categories Stuffed Bell Peppers
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
- Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
- Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
- Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 25.9 g, Cholesterol 92.6 mg, Fat 32.3 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 9.3 g, Sodium 293 mg, Sugar 3.9 g
YEMISTA (GREEK STUFFED PEPPERS)
These peppers stuffed with a seasoned ground pork and rice mix are a Greek favourite. You can also use the pork mixture to stuff zucchini and baby eggplants. Serve with a green salad and crusty bread.
Provided by English_Rose
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
- Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork.
- Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
- Stir until the rice becomes transparent and the meat loses its redness.
- Preheat the oven to 350°F
- Use the mixture to loosely fill the empty peppers.
- Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.)
- Put the reserved pepper tops back on the peppers, like lids.
- Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
- Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.
GREEK STUFFED BELL PEPPERS
Make and share this Greek Stuffed Bell Peppers recipe from Food.com.
Provided by DrGaellon
Categories Peppers
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Take a thin slice off the base of each bell pepper so they stand up. Slice off tops just below stems. Discard stems. Remove seeds and ribs.
- Chop pepper tops and place in a bowl. Add beans, feta, couscous, white part of scallions, garlic and oregano. Season with salt and pepper and toss well.
- Fill peppers with mixture. Place upright in crockpot. Cover and cook on high, 4 hours.
- Garnish with green part of scallions and serve with lemon wedges.
Nutrition Facts : Calories 367.6, Fat 8.8, SaturatedFat 5.8, Cholesterol 33.4, Sodium 434.5, Carbohydrate 54.1, Fiber 11.1, Sugar 6.2, Protein 20.2
GREEK STUFFED PEPPERS
This is my mother's recipe. It is such a versatile recipe. I often use quinoa instead of rice and it turns out beautifully. You can use any vegetable you like (eggplant, tomatoes, zuchini, etc..). Just remember the formula, for every vegetable use 1 1/2 tbsp of rice.
Provided by FoodCritic Wannabe
Categories Rice
Time 1h50m
Yield 12 peppers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare 12 peppers by carefully cutting out the tops and removing the seeds. You will use the tops to cover the peppers before they are baked.
- In a large bowl prepare the stuffing. Finely chop the onions and 1 bell pepper in a food processor. Add the rice, water, herbs, tomato paste, 1/2 cup of olive oil and salt and pepper to taste. If using pine nuts add them now. The mixture should be "liquidy", like a gazpacho soup.
- Stuff the peppers about 3/4 full. If any stuffing is left over just go back and evenly distribute! Cover the peppers with their tops.
- Add the other 1/2 cup of olive oil to the top of the peppers.
- Bake at 425 for 30 minutes. Lower to 350 and cook for 1 more hour.
Nutrition Facts : Calories 652.5, Fat 37.1, SaturatedFat 5.3, Sodium 66.9, Carbohydrate 74.5, Fiber 9.1, Sugar 10, Protein 8.4
GREEK STUFFED TOMATOES AND PEPPERS
Make and share this Greek Stuffed Tomatoes and Peppers recipe from Food.com.
Provided by Outta Here
Categories Lamb/Sheep
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Coat a large baking dish with nonstick cooking spray.
- Wash tomatoes and peppers. Cut a thin slice from the tops of each to make a cap. Scoop out pulp from tomatoes and chop, adding pulp to tomato sauce. Scoop out seeds from peppers and discard.
- Blanch peppers in boiling water for 5 minutes and drain well.
- Sprinkle insides of tomatoes with sugar. Place them upside down on paper towel to drain.
- Saute onion in butter over medium heat until transparent. Add mushrooms and continue cooking a few minutes. Add lamb, salt and pepper, and garlic, stirring until juices are absorbed. Add mint, rice and 1 cup of tomato mixture (sauce and pulp). Cover and simmer 20 minutes.
- Place peppers and tomatoes in baking dish and fill with meat mixture. Place tops on peppers and tomatoes.
- Pour oil over all and sprinkle with breadcrumbs. Mix water and remaining tomato mixture and pour around vegetables.
- Bake 1 hour, adding more hot water if needed.
Nutrition Facts : Calories 615.8, Fat 44.3, SaturatedFat 17.3, Cholesterol 103.2, Sodium 314.3, Carbohydrate 32.2, Fiber 5.1, Sugar 10.6, Protein 23.8
YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)
Make and share this Yemista (Greek Stuffed Tomatoes and Peppers) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
- Cut off tops of peppers (retain tops) and remove seeds and membrane.
- Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
- Take tomato flesh and process it until pureed.
- Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
- Stuff the vegetables evenly with this mixture.
- Replace tops of tomatoes and peppers.
- Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
- Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
- Turn off oven and leave in for another hour to'mellow' before serving.
- This is best served slightly warm or at room temperature.
- It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
- It will also have yummy juices begging to be mopped up with bits of crusty bread.
- In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
- That way you can have a couple of wedges of potato too.
GREEK STUFFED PEPPERS
This is another one of my creations. I was messing around in the kitchen and this is what happened. I'm still working on it so I am looking for feedback. This is more of an appetizer or finger food.
Provided by CollegeCooker
Categories World Cuisine Recipes European Greek
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
- Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 3.3 g, Cholesterol 35.3 mg, Fat 16.7 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 6.4 g, Sodium 588.8 mg, Sugar 2.1 g
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