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 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
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-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
SLOW-COOKER GREEK STUFFED PEPPERS
These vegetarian wonders are fast to prep and come out tender and tasty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 4h15m
Number Of Ingredients 9
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-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 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.
More about "greek stuffed peppers recipes"
RECIPE FOR GREEK STUFFED PEPPERS - GREEK BOSTON
From greekboston.com
Estimated Reading Time 3 mins
GREEK STUFFED PEPPERS - FORKS OVER KNIVES
From forksoverknives.com
GREEK STUFFED PEPPERS | CANADIAN LIVING
From canadianliving.com
GREEK STUFFED PEPPERS WITH RICE (GEMEISTA) - THE-WHOLE …
From thewholescoopblog.com
GREEK STUFFED PEPPERS WITH CHICKEN | SILK ROAD RECIPES
From silkroadrecipes.com
GREEK STUFFED GREEN PEPPERS – TILLYSCHEESESTEAKS
From tillyscheesesteaks.com
GEMISTA - GREEK STUFFED TOMATOES & PEPPERS - THE GREEK FOODIE
From thegreekfoodie.com
GREEK STUFFED PEPPERS WITH FETA CHEESE RECIPE
From mygreekdish.com
GREEK OVEN-BAKED FETA STUFFED PEPPERS - REAL GREEK RECIPES
From realgreekrecipes.com
GOAT CHEESE STUFFED MINI PEPPERS - IFOODREAL.COM
From ifoodreal.com
TOP 48 STUFFED PEPPERS GREEK STYLE RECIPE RECIPES
From hercules.dixiesewing.com
15 GREEK STUFFED PEPPERS WITH TZATZIKI SAUCE - SELECTED RECIPES
From selectedrecipe.com
GEMISTA (GREEK STUFFED PEPPERS) | SILK ROAD RECIPES
From silkroadrecipes.com
GREEK STUFFED PEPPERS WITH FETA AND RICE – WELLPLATED.COM
From wellplated.com
STUFFED PEPPERS GREEK STYLE - RECIPE DETAILS
From fatsecret.com
EASY GREEK STUFFED PEPPERS - SOUTHERN LIVING
From southernliving.com
GREEK STUFFED PEPPERS RECIPE | ALLRECIPES
From stage.element.allrecipes.com
GREEK STUFFED PEPPERS RECIPE - THE SPRUCE EATS
From thespruceeats.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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #main-dish #side-dishes #rice #greek #european #dinner-party #vegan #vegetarian #grains #dietary #low-sodium #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #free-of-something #low-in-something #pasta-rice-and-grains #4-hours-or-less #nut-free #from-scratch
You'll also love