GREEK STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: large red bell peppers, small red onion, ground beef, feta cheese, kalamata olives, fresh parsley leaf, fresh mint leaf, kosher salt, black pepper
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (205°C).
- Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside.
- In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed.
- Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top.
- Transfer the peppers to a baking sheet or oven-safe skillet, then bake in the preheated oven until the meat is cooked through and the peppers are soft and starting to shrivel, 40 to 45 minutes.
- Cool for 5 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 255 calories, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 4 grams
GREEK-STYLE STUFFED PEPPERS
The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 313 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 684mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic exchanges
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 WITH FETA CHEESE RECIPE
A traditional Greek stuffed peppers with feta cheese recipe! The tanginess of strong, traditional Greek feta cheese combined with the sweetness of Romano peppers make for an extraordinary culinary combination!
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 40m
Number Of Ingredients 11
Steps:
- In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
- Prepare the stuffing. In a food processor, add 2 tbsp's of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined.
- Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won't pour out, when melted.
- Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt
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 STYLE STUFFED PEPPERS RECIPE
You'll love these stuffed peppers, prepared Greek-style and stuffed with a perfectly seasoned meat mixture with rice and chickpeas and fresh herbs. You can prepare parts of this recipe ahead of time, and you can even freeze leftover stuffed peppers! Serve them as the main coarse or a side dish.
Provided by Suzy Karadsheh
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.
- To the same pot, now add the parsley, rice (which had been soaked in water and drained), paprika, and tomato sauce. Stir to combine. Add the water and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20 minutes or until the rice is fully cooked and no longer hard nor too chewy. Taste and adjust seasoning to your liking.
- While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
- Preheat the oven to 350 degrees F.
- Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.
- Cover the baking dish with foil (making sure the foil does not touch the stuffed peppers) and place the dish on the middle rack of your heated oven. Bake for 20-30 minutes.
- Remove from the oven and garnish with parsley, if you like, and serve.
- To serve stuffed peppers as a main dish Greek-style, add Tztaziki sauce and Greek salad for sides.
Nutrition Facts : Calories 281 calories, Sugar 7.7 g, Sodium 37.7 mg, Fat 4.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 44.4 g, Fiber 5.3 g, Protein 14.5 g, Cholesterol 22.6 mg
GREEK GEMISTA - STUFFED TOMATOES & PEPPERS
Delicious stuffed tomatoes & peppers with rice, lots of herbs and aromatics.
Provided by by Jenny | The Greek Foodie
Categories Vegetables
Number Of Ingredients 18
Steps:
- Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
- Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
- Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
- Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
- As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.
Nutrition Facts : Calories 759 kcal, Sugar 21 g, Sodium 99 mg, Fat 43 g, SaturatedFat 6 g, Carbohydrate 88 g, Fiber 9 g, Protein 10 g, ServingSize 1 serving
GREEK CHICKEN STUFFED PEPPERS
These amazingly delicious Chicken Stuffed Peppers have all the flavors of your favorite Greek salad. The best part is that they're quicker than classic stuffed peppers so you can have them on any weeknight.
Provided by Allie McDonald
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a large bowl mix the chicken, tomatoes, cooked rice, and flour.
- In a medium bowl whisk together red wine vinegar, olive oil, lemon juice, oregano, salt, garlic powder, black pepper, and sugar.
- Add vinegar mixture and 1/2 cup of the feta to the chicken and stir.
- Cut bell peppers in half from the stem end to the base (like it shows here, halfway down the page) and remove seeds and pith.
- Arrange peppers in baking dish. Fill with chicken mixture.
- Bake until chicken is cooked through to at least 165°F (use an instant-read thermometer to check), 35-40 minutes.
- Top with remaining feta and serve.
Nutrition Facts : Calories 831 calories, Sugar 9.9 g, Sodium 1030.1 mg, Fat 37 g, SaturatedFat 12.3 g, TransFat 0.1 g, Carbohydrate 89.9 g, Fiber 7.4 g, Protein 33.6 g, Cholesterol 144.7 mg
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
YEMISTA GREEK STUFFED PEPPERS AND TOMATOES
Yemista is a traditional Greek dish that celebrates summer vegetables. This vegan (and gluten-free) version has heaps of flavour and it's easy to make too.
Provided by Ania
Categories large plates
Yield makes 10
Number Of Ingredients 23
Steps:
- Set the oven to 180° C.
- Wash tomatoes and peppers well. Cut about 1-2 cm off each pepper and tomato and set the tops aside. Make sure you don't cut the peppers too close to the base of the stalk as it may come loose and you want the tops left intact to keep the filling nice and moist.
- Using a sharp-edged spoon, scoop the inside of the tomatoes, leaving the outer walls intact. Save the scooped-out tomato flesh.
- Deseed the peppers, breaking the white membranes with your fingers or a small knife.
- Arrange the hollowed-out tomatoes and peppers snugly on a baking tray (or trays, I had to use two to fit them all in).
- Season the inside of each vegetable with a pinch of salt, sugar and pepper.
- Blend or finely dice the insides of the tomatoes to add them to the rice filling.
- Mix all of the filling ingredients together with the blended tomato flesh and olive oil.
- Spoon the filling into the vegetables, but be sure not to overfill - the mixture should be roughly level with the cut so that there is room for expansion under the tops. Give the mixture a good stir between filling each vegetable so that you distribute the liquid that drops to the bottom evenly between all vegetables. Put the tops back on.
- In a mixing jug, combine all of the ingredients for the sauce. Pour the sauce on the bottom of the tray, in amongst the stuffed vegetables.
- Put the baking tray (or trays) into an oven. After about 1 hour, protect the tops from burning by wrapping a piece of aluminium foil over them. Continue baking for another 30 minutes, until the rice is cooked through. If the rice is still a little hard at the end of the cooking time, leave the veggies in a warm (switched off) oven for another 30 minutes to finish off cooking.
- Traditionally, yemista is served at room temperature rather than warm, so allow it to cool down before eating. They're best enjoyed with a simple green salad (I use Romaine lettuce, spring onions and cucumber) and some crusty bread.
Nutrition Facts : Calories 221.39 calories, Carbohydrate 30.98 grams, Cholesterol 0.18 milligrams, Fat 9.6 grams, Fiber 4.8 grams, Protein 5.53 grams, SaturatedFat 1.17 grams, Sodium 343.94 milligrams, Sugar 8.92 grams, TransFat 0 grams, UnsaturatedFat 8.43 grams
GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)
Looking for a traditional Greek Gemista/ Yemista recipe (stuffed tomatoes and peppers with rice)? Find out how to bake them to perfection with this locally sourced recipe and secret hints and tips!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h
Number Of Ingredients 17
Steps:
- Slice off the top of the tomatoes. Using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside.
- Place the empty vegetables on a large baking tray. Try to leave the vegetables with as little flesh as possible, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
- In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.
- . In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. It doesn't need to cook throughout as it will continue cooking in the oven. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
- If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
- Peel and chop your potatoes in bite-sized chunks.
- . Spoon the filling inside the empty vegetables, filling them up by about 2/3rds of the way up. The filling will expand a bit when cooking! Add your potatoes, spreading them out in between the vegetables. Season with salt and pepper. Finally spoon the filling liquids from step 4 and your sauce from step 3 inside the vegetables until full and pour the remaining in the baking tray. Cover the vegetables with their lids and add 3 cups of water in your baking tray
- Cover the Gemista with aluminium foil and bake in preheated oven at 180C / 350F for 60-75 minutes. Halfway through cooking time, remove the aluminium foil and bake until nicely coloured.
- The Gemista are equally delicious, served either warm or even straight out of the fridge. Just pair them with some salty feta cheese and enjoy!
Nutrition Facts : ServingSize 2 pieces, Calories 493kcal, Sugar 19.6g, Sodium 481.7mg, Fat 20.6g, SaturatedFat 4.6g, UnsaturatedFat 15g, TransFat 0g, Carbohydrate 73.8g, Fiber 13.8g, Protein 9.7g, Cholesterol 8.7mg
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-STYLE STUFFED PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, 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.
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 STUFFED PEPPERS RECIPE
Steps:
- Gather the ingredients.
- Heat the olive oil in a large frying pan to medium-hot, add the chopped onion and cook for 5 minutes, making sure the onion does not brown. Add the garlic and cook for two minutes more.
- Tip the tomatoes into the pan and stir through the onions, cook for three minutes continually stirring until they start to break up; if using canned simply stir through.
- Add the meat, wine, and thyme to the pan and stir well, reduce the heat and cook for 10 minutes, occasionally stirring to break up the meat. Once cooked, stir again, add the rice, and a little salt for taste.
- Preheat the oven to 350F.
- Cut the peppers into halves lengthwise. Pack together into an oven-proof baking dish and fill equally with the ground meat mixture. Cook in the center of the heated oven for 15 minutes, sprinkle over the crumbled feta evenly over each pepper, and return the dish to the oven for a further 25 to 30 minutes ensuring the peppers are heated throughout and the peppers soft but not falling apart. If the peppers start to collapse, reduce the heat of the oven.
- Serve immediately with a light sprinkling of thyme and black pepper.
Nutrition Facts : Calories 322 kcal, Carbohydrate 11 g, Cholesterol 67 mg, Fiber 1 g, Protein 19 g, SaturatedFat 8 g, Sodium 306 mg, Sugar 2 g, Fat 21 g, ServingSize 6 halves, UnsaturatedFat 0 g
More about "greek stuffed peppers food"
GREEK OVEN-BAKED FETA STUFFED PEPPERS - REAL GREEK …
From realgreekrecipes.com
4.7/5 (7)Category Appetizer, Side DishCuisine GreekCalories 206 per serving
- In a small mixing bowl add the feta cheese and using a fork, press it to make it crumbled and mushy.
- Add the remaining ingredients in the bowl as well except the onion slices. Mix well with a spoon.
GREEK STUFFED PEPPERS RECIPE | MYRECIPES
From myrecipes.com
Total Time 1 hr
- Cut tops from peppers, and reserve tops. Remove seeds and membranes, and place hollowed peppers in an 8-inch square glass baking dish. Add water to bottom of dish; cover with plastic wrap, and microwave on HIGH until peppers are slightly softened, about 4 minutes. Remove plastic wrap; discard water, and allow peppers to cool slightly.
- Preheat oven to 375°F. Prepare rice according to package directions, and place in a large bowl. Heat a large skillet over medium-high. Add lamb, and cook, stirring often to crumble meat, 4 to 5 minutes. Add garlic, and cook, stirring often, until lamb is cooked through, about 4 minutes. Do not drain lamb, and add to bowl with rice. Chop pepper tops; discard stems, and add 1 cup chopped pepper tops to skillet over medium-high. Cook, stirring often, until slightly softened, 3 to 4 minutes. Add cooked peppers, feta, onion, tomato, parsley, olives, olive oil, vinegar, mint, lemon zest, lemon juice, oregano, salt, and pepper to lamb and rice mixture; stir to combine.
- Stuff peppers with lamb and rice mixture, packing mixture into peppers to fill completely. Mound a bit of filling on top of each pepper, and pack lightly with your hand. Cover dish with aluminum foil, and bake in preheated oven until warmed through, about 30 minutes.
- While peppers bake, combine panko, olive oil, and dill in a small bowl. Remove foil, and top peppers evenly with panko mixture. Bake at 375°F, uncovered, until panko is browned and crispy, about 10 minutes.
EASY GREEK STUFFED PEPPERS - SOUTHERN LIVING
From southernliving.com
5/5 (1)Category PeppersServings 4Total Time 55 mins
- Heat oil in a large skillet over medium-high. Add beef; cook, stirring to crumble, until mostly browned, about 6 minutes. Add onion and garlic; cook, stirring, until beef is cooked and onion is tender, about 4 minutes. Stir in next 6 ingredients. Cook, undisturbed, 1 minute. Remove from heat; cool 5 minutes.
- Divide mixture evenly among bell pepper halves (about 1/2 cup each). Arrange in a 9- x 13-inch baking dish.To cook now: Preheat oven to 350°F. Bake 10 minutes. Sprinkle cheese on peppers; bake until heated through, 20 to 35 minutes. Sprinkle with oregano.To freeze for later: Wrap dish tightly in 2 layers of plastic wrap. Wrap in heavy-duty aluminum foil. Freeze up to 1 month.To thaw and cook: Thaw in refrigerator 24 hours. Preheat oven to 350°F; place unwrapped dish on counter while oven preheats. Bake 20 minutes. Sprinkle cheese on peppers; bake 25 to 30 minutes. Sprinkle with oregano.
GREEK-STYLE STUFFED PEPPERS WITH BEEF | TESCO REAL FOOD
From realfood.tesco.com
5/5 (71)Category LunchCuisine GreekTotal Time 55 mins
RECIPE FOR GREEK STUFFED PEPPERS - GREEK BOSTON
From greekboston.com
Estimated Reading Time 2 mins
GREEK STUFFED PEPPERS WITH CHEESE | LEMON & OLIVES | …
From lemonandolives.com
Cuisine GreekEstimated Reading Time 2 minsServings 2Total Time 22 mins
GREEK STUFFED PEPPERS - CANADIAN LIVING
From canadianliving.com
GREEK STUFFED PEPPERS (YEMISTA) | OLIVE & MANGO
From oliveandmango.com
GREEK STUFFED PEPPERS RECIPE - RECIPES.NET
From recipes.net
Cuisine GreekCategory BakedServings 4Total Time 1 hr
- Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside.
- In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed.
- Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top.
GREEK STUFFED PEPPERS - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
Servings 6Calories 305 per servingCategory Dinner
- In a medium bowl, stir together the quinoa vegetable broth, spinach olives, cheese, chickpeas, shallot, and oregano. Let sit for 5 minutes. Scoop the mixture into the hollowed-out peppers. Stand the peppers upright in your slow cooker.
- Using a spatula, carefully transfer each pepper to an individual airtight container. Refrigerate for up to 5 days, or freeze for up to 3 months. For best results, reheat in a 350ºF oven for 20 to 30 minutes.
- Complete step 1. Arrange the peppers in a wide, shallow container — I find a baking dish works well. Cover and refrigerate for up to 3 days.
GREEK STUFFED PEPPERS - KINDA HEALTHY RECIPES
From masonfit.com
4.8/5 (4)Total Time 1 hrCategory Ground Chicken RecipesCalories 120 per serving
- Cut the peppers in half through the stem and remove any seeds and membranes. Place on a half sheet pan and roast in a 425ºF oven for 20- 25 minutes while you prep the filling. The peppers should be mostly tender before filling.
- Heat the olive oil in a skillet over medium-high heat before adding the chicken. Season with a pinch of salt and black pepper. Brown both sides and fully cook the chicken.
- Add the Greek seasoning and water, bringing to a boil. Add the Right Rice, cover, and turn off the heat. Leave covered for at least 10 minutes while the rice absorbs the water and you prep the remaining veggies. (There shouldn't be any water remaining in the chicken and rice.)
THE BEST GREEK STUFFED PEPPERS RECIPE - HOW TO ... - DELISH
From delish.com
Category Dinner, Lunch, Main DishTotal Time 1 hr 20 mins
GREEK STUFFED PEPPER RECIPE - MASHED.COM
From mashed.com
4.6/5 (11)Total Time 45 minsCategory Dinner, Main CourseCalories 538 per serving
- Preheat oven to 375°F. Cut the bell peppers in half and remove the seeds and membranes. Place the peppers, cut side up, in a 13x9 inch oven-safe dish, and sprinkle with ½ teaspoon salt.
- Pour ¼ cup of water in the bottom of the dish and cover the dish with foil. Bake in the preheated oven for 20 minutes, or until the peppers are almost tender. Carefully lift the foil off the top of the dish—there will be steam! Drain the water from the dish and from the peppers.
- While the peppers are cooking, place the rice and 1 cup of water in a small saucepan. Place over high heat and bring to a boil. Reduce the heat to low, cover, and let cook for 20 minutes. Uncover and fluff the rice with a fork.
- While the rice is cooking, heat the oil in a large sauté pan over medium heat. Add the onion and ground beef or lamb. Cook, stirring occasionally, until the meat is almost cooked through and the onion is translucent, about 3–4 minutes. Add the zucchini and cook for 3–4 minutes more.
GREEK STUFFED PEPPERS WITH FETA (VEGETARIAN) | THE RUSTIC ...
From therusticfoodie.com
5/5 (2)Total Time 1 hr 5 minsCategory Main CourseCalories 272 per serving
- Prepare 8 oz. of gluten free orzo (use regular orzo if not GF) according to package instructions. Drain the orzo when it is al dente and place it into a large mixing bowl. Pour 1 Tbsp. of olive oil over the orzo and fluff it up with a fork to prevent clumping.
STUFFED VEGETABLES WITH RICE - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
5/5 (9)Servings 4Cuisine Greek, MediterraneanCategory Appetizer, Main Course, Side Dish
- Add the rice in a colander and rinse it until the water runs clear. Add it in a bowl and cover with water. Set aside to soak for at least 30 minutes.*
- Wash and dry well. Place them in a baking tray along with potato wedges. The size of the pan depends on the size of the vegetables. They should be packed closely but not squashed.
- Chop roughly the tomato-eggplant flesh into the bowl. Drain well the rice. Add the rest of the ingredients into the bowl: onion, garlic, spearmint, parsley, rice, olive oil, pepper and a generous pinch of salt. Toss well with a spoon.
- Add the additional chopped tomato (or tomato passata) to leftover mixture (if any) and sprinkle it all around the baking tray. Highly recommended to add tomato instead of water.
QUICK AND EASY GREEK STYLE VEGETARIAN STUFFED PEPPERS ...
From larderlove.com
Cuisine GreekTotal Time 35 minsCategory VegetarianCalories 313 per serving
GREEK STUFFED PEPPERS | SILK ROAD RECIPES
From silkroadrecipes.com
Cuisine Greek, MediterraneanTotal Time 48 minsCategory Main DishesCalories 318 per serving
GREEK STUFFED PEPPERS WITH FETA AND RICE – WELLPLATED.COM
From wellplated.com
5/5 (2)Total Time 1 hr 15 minsCategory Main CourseCalories 246 per serving
GREEK RICE & FETA STUFFED PEPPERS - CHICKEN.CA
From chicken.ca
Servings 8Calories 250 per serving
SLOW-COOKER GREEK STUFFED PEPPERS RECIPE - RECIPES.NET
From recipes.net
Cuisine GreekCategory Slow CookedServings 4Total Time 4 hrs
GREEK-STYLE STUFFED PEPPERS - FOOD NETWORK
From foodnetwork.co.uk
Cuisine Mediterranean, GreekCategory Main-CourseServings 6
GEMISTA (GREEK STUFFED VEGETABLES) | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 1Category Main DishesCuisine Greek, MediterraneanTotal Time 2 hrs
GREEK STUFFED PEPPERS (GEMISTA) | RACHAEL RAY | RECIPE ...
From rachaelrayshow.com
HOW TO MAKE GREEK STUFFED PEPPERS - VIDEO | MYRECIPES
From myrecipes.com
HOW TO MAKE GREEK STUFFED PEPPERS - MY GREEK FOODS
From mygreekfoods.com
KID FRIENDLY STUFFED BELL PEPPERS RECIPES - FOOD HOUSE
From foodhouse.cc
TINA'S GREEK STUFFED PEPPERS - FOOD RECIPES
From recipes.studio
GREEK STUFFED PEPPERS RECIPES
From tfrecipes.com
STUFFED PEPPERS / Yεμιστές πιπεριές | THE GREEK VEGAN
From thegreekvegan.com
STUFFED PEPPER RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GREEK STUFFED PEPPERS | FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
[HOMEMADE] GEMISTA, GREEK STUFFED PEPPERS AND TOMATOES. : FOOD
From reddit.com
GREEK STUFFED BELL PEPPERS - MOM TO MOM NUTRITION
From momtomomnutrition.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love