STUFFED BELL PEPPERS, GREEK STYLE
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
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
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Confidence Osuya
[email protected]These bell peppers were a great way to use up some leftover rice and vegetables. The filling was delicious and the bell peppers were cooked perfectly.
Rana Anwaar Ali
[email protected]I'm not a big fan of bell peppers, but these were delicious. The filling was flavorful and the bell peppers were cooked perfectly.
Govinda Lamichhane
[email protected]I made these bell peppers for my family and they loved them. The filling was delicious and the bell peppers were cooked perfectly.
Odhir Islam
[email protected]This recipe is a great way to use up leftover rice and vegetables. The bell peppers were delicious and the filling was very flavorful.
Kris Singh
[email protected]These bell peppers were easy to make and turned out great. The filling was flavorful and the bell peppers were cooked perfectly.
Dinu_ perera
[email protected]I've never been a big fan of stuffed bell peppers, but this recipe changed my mind. The filling was flavorful and the bell peppers were cooked perfectly.
Nalubega Madrine
[email protected]This recipe is a keeper! The bell peppers were stuffed with a delicious mixture of rice, vegetables, and spices. I will definitely be making these again.
Amya Werner
[email protected]I made these bell peppers for a potluck and they were a huge hit. Everyone loved the flavor and the presentation.
Ashiraf Kayongo
[email protected]These bell peppers were a great way to use up some leftover rice and vegetables. I loved the addition of the feta cheese and oregano.
Havea Halai
[email protected]I was looking for a new stuffed bell pepper recipe and this one did not disappoint. The filling was delicious and the bell peppers were cooked perfectly.
Niki Hepehi
[email protected]The recipe was easy to follow and the bell peppers turned out perfectly. I will definitely be making these again!
LORD FH тнє кιиg
[email protected]I've tried many stuffed bell pepper recipes, but this one is by far the best. The Greek-style filling is so flavorful and unique.
Tricia Bowrin
[email protected]These stuffed bell peppers were a hit at my last dinner party! The flavors were incredible, and the presentation was beautiful. I will definitely be making these again.