Best 2 Stuffed Bell Peppers Greek Style Recipes

If you're craving a flavorsome and satisfying dish that brings together the vibrant flavors of Greece, look no further than stuffed bell peppers, a culinary masterpiece that combines the essence of the Mediterranean with the comforting warmth of home cooking. With its colorful bell peppers filled with a tantalizing blend of seasoned rice, succulent ground beef, aromatic herbs, tangy tomatoes, and delectable cheese, this dish is a symphony of flavors that will tantalize your taste buds and transport you to the sun-kissed shores of Greece.

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GREEK-STYLE STUFFED BELL PEPPERS WITH QUINOA

Greek-Style Stuffed Bell Peppers With Quinoa image

This a Greek take on the classic beef stuffed pepper. Lemon, cinnamon, fennel and oregano spice up traditional ground beef and onions, while healthy quinoa adds extra fiber. There seem to be a lot of steps, but this one goes together in about 20 minutes. It works great if you have pre-browned ground beef in your freezer.

Provided by ElleFirebrand

Categories Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 bell peppers, color of your choice
1/2 lb ground beef
1/2 medium white onion
2 garlic cloves
1 teaspoon olive oil
1/2 cup quinoa, cooked according to package directions
2 tablespoons lemon juice
1 tablespoon lemon zest
1 (8 ounce) can tomato sauce
1 pinch cinnamon
1 pinch fennel seed
salt & pepper
1 1/2 teaspoons oregano
2 tablespoons feta cheese
2 tablespoons cheddar cheese

Steps:

Preheat oven to 375 degrees F.
Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
Finely dice pepper tops.
In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
Cook quinoa according to package directions.
Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
Cook until slightly thickened, about 5 minutes.
Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.

STUFFED BELL PEPPERS, GREEK STYLE

Stuffed Bell Peppers, Greek Style image

When I was very young, my grandparents frequently took us to eat at a cafeteria in North Hollywood, CA. I liked -- no I loved -- only one dish. It was their stuffed bell peppers. Part of what made them unique was their juices and sauce: it was tomato based but very translucent with a slightly sweet and tangy taste. I have yet to recreate the sauce but have developed a substitute which isn't too bad. However, I have in fact finally made the stuffing taste just like I remember it. I hope you enjoy this as much as my family does.

Provided by Bubbe

Categories World Cuisine Recipes European Greek

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
1 ¼ cups onion, chopped
1 pound ground lamb
¾ cup white rice
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried mint, crushed
1 cup water
¼ cup chopped fresh parsley to taste
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can petite diced tomatoes
6 green bell pepper, top removed, seeded

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground lamb; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the bell peppers, and place them into the dish.
Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 29.7 g, Cholesterol 50.6 mg, Fat 15.2 g, Fiber 3.6 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 448.1 mg, Sugar 6 g

Tips:

Choose the right peppers: Look for large, firm peppers with smooth skin. Avoid peppers with bruises or blemishes.
Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
Cook the rice ahead of time: This will save you time and ensure that the rice is cooked evenly.
Use a variety of fillings: Don't be afraid to experiment with different fillings. Some popular options include ground beef, lamb, pork, chicken, or vegetables.
Season the filling well: Use a variety of herbs and spices to flavor the filling. Some good options include garlic, onion, paprika, cumin, and oregano.
Stuff the peppers tightly: This will help to prevent the filling from falling out during baking.
Bake the peppers until they are tender: The peppers should be cooked through but still slightly firm.
Serve the peppers hot: Stuffed peppers are best served hot out of the oven.

Conclusion:

Stuffed bell peppers are a delicious and versatile dish that can be made with a variety of fillings. They are perfect for a weeknight meal or a special occasion. With a little planning, you can easily create a delicious and satisfying stuffed pepper dish that your family and friends will love.

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