Recipe: Greek Stuffed Green Peppers

Posted on March 7, 2010

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My mom asked me for this recipe, so I thought I’d share it.  (“You cook more Greek than I do!” she remarked after I told her I made these the other day.)

So here it is.

Ingredients:

  • 3 green peppers
  • 1/2 tsp salt
  • 1 small onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 1 lb of ground beef
  • 1 1/2 cups of cooked rice
  • 1 cup canned diced tomatoes (fresh works too)
  • 1 tbsp dried oregano
  • 1/4 tsp  ground pepper
  • 1 oz shredded mozzarella
  • 1 oz feta cheese

Directions:

  1. Bring a large pot of water to a boil. Meanwhile, cut top off peppers and remove seeds. Then add peppers and boil, making sure the peppers are submerged for 3 minutes (this can be a challenge- they float!). This is so the peppers aren’t crunchy- they’re harder to eat like that- but don’t overdo it.  Also, they have a tendency to break as you pull them out of the water, so be careful.
  2. Cook ground beef, onions, garlic, tomatoes, oregano, salt, and pepper.  Remove from heat and then mix in rice.
  3. Arrange cut side up in a baking dish, then stuff peppers with filling. Pack firmly in.
  4. Cover hole with feta cheese, and then cover that with shredded mozzarella to keep the filling moist.
  5. Add about a 1/2 inch of water to the baking dish; the steam will keep the pepper moist in the oven.
  6. Place in oven (preheated to 350 degrees F) and bake for about an hour.

Vegetarian option:

Replace beef with 1 cup crushed walnuts.  If the walnuts are salted, make sure to leave out the salt in the original recipe (at least initially, before you taste it).  Also, you’ll want to use a sticky rice for this, not a converted rice.

Adjustments:

  • Salt. The amount you use will depend on how salty you like things, but also if you used canned tomatoes vs. fresh; the canned version sometimes comes pre-salted. Luckily, you can taste the mixture before you stuff the peppers.  Go for a little saltier than you’d prefer when just eating the mixture; the salt-free bell pepper will balance it out a bit.
  • Rice. I actually use converted rice a lot when I make this, but it does mean that it doesn’t hold together.  Use long grain enriched white rice if you prefer a more cohesive food.

A stuffed pepper.

The interior of a vegetarian stuffed pepper.

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Posted in: Recipes