Tinas Greek Stuffed Peppers Food

TINA'S GREEK STUFFED PEPPERS

Steps:

• Bring a pot of lightly salted water to a boil over high heat. Cook the orzo in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. Crumble the ground lamb into the mixture; season with the oregano, basil, and salt and pepper. Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the orzo, spinach, tomatoes, tomato paste, and feta cheese into the lamb mixture until evenly incorporated.
• Preheat oven to 400 degrees F (200 degrees C).
• Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the peppers with the lamb mixture and replace the tops.
• Bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes.

SLOW-COOKER GREEK STUFFED PEPPERS

Steps:

• Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
• Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
• Sprinkle peppers with scallion greens; serve with lemon wedges.

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.

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)

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 RECIPE BY TASTY

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!

GREEK STYLE STUFFED PEPPERS RECIPE

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.

YEMISTA GREEK STUFFED PEPPERS AND TOMATOES

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.

GREEK GEMISTA - STUFFED TOMATOES & PEPPERS

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.

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.