Tinas Greek Stuffed Peppers Recipes

GREEK STYLE STUFFED PEPPERS RECIPE

Greek Style Stuffed Peppers Recipe image

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

Ingredients

Greek extra virgin olive oil (I used Private Reserve EVOO)
1 small yellow onion, chopped
1/2 lb ground beef
Kosher salt + black pepper
1 tsp ground allspice
2 garlic cloves, minced (or 1 tsp garlic powder)
1 cup cooked or canned chickpeas, drained and rinsed
1 small bunch fresh parsley, chopped ( about 1 cup packed fresh parsley. Or a mixture of chopped fresh parsley and fresh dill)
1 cup white rice, soaked in water for 2o to 30 minutes, then drained
3/4 tsp hot or sweet paprika
1/4 cup tomato sauce
2 1/4 cup water
6 bell peppers, any colors, tops removed and cored
3/4 cup chicken broth (or water)

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-STYLE STUFFED PEPPERS

Greek-Style Stuffed Peppers image

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

Ingredients

4 large green bell peppers, tops removed, seeded
4 large red bell peppers, tops removed, seeded
1 tablespoon olive oil
½ pound ground pork
2 onions, chopped
salt and pepper to taste
¼ cup dry white wine
1 (10.75 ounce) can tomato puree
1 (4 ounce) package feta cheese
½ cup cooked white rice
½ cup raisins
½ cup pine nuts
2 tablespoons chopped fresh parsley

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

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