Mediterranean Stuffed Green Peppers Recipes

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.

MEDITERRANEAN-STYLE STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
• Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
• Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
• Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

MEDITERRANEAN STUFFED PEPPERS

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
• In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
• Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
• Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
• In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.

MEDITERRANEAN STUFFED PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
• Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

MEDITERRANEAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients.
• In a bowl combine all the ingredients except peppers and Parmesan cheese.
• Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing.
• Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese.
• Return to oven for an additional 15 minutes.
• If not golden on top place under broiler for a minute or two but be careful that they don't burn.

MEDITERRANEAN STUFFED GREEN PEPPERS

Steps:

• Preheat the oven to 400 degrees. Slice the tops off of the peppers and scoop out the seeds and ribs. In a large pot, steam the peppers in an inch of water for 3 - 5 minutes, or microwave them on high heat for 5 - 7 minutes until they are slightly tender. Meanwhile, in a large heavy skillet, heat the oil over medium heat and sauté the onions, meat (if you are using vegetarian "meat", add it after the tomatoes) and pine nuts (optional) for 8 - 10 minutes, until the meat is no longer pink. Add the tomatoes, Italian seasoning, sugar, couscous, water, and Worcestershire sauce to the skillet and simmer it for about 5 minutes until the couscous is tender. Stir in the salt (optional). Stand the peppers in a flat baking dish just large enough to hold them. Using a ladle or large spoon, fill the peppers with the meat sauce. If there is any extra, the peppers can overflow or pour it around the bottoms of the peppers. Bake the peppers for about 30 minutes until they are tender and starting to wrinkle or brown at the tops. Remove them from the oven and allow them to cool for about 10 minutes before serving. (Alternatively, cover them tightly and freeze them for up to 3 months.)