GREEK STUFFED PEPPERS RECIPES

TINA'S GREEK STUFFED PEPPERS RECIPE | ALLRECIPES

Tina's Greek Stuffed Peppers Recipe | Allrecipes image

I took my some of my favorite Greek ingredients to make these delicious stuffed bell peppers. The ground lamb can be replaced with ground beef or turkey if you wish.

Provided by Tina G.

Categories World Cuisine European Greek

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 stuffed peppers

Number Of Ingredients 14

Ingredients

½ pound orzo pasta
olive oil
1 yellow onion, chopped
2 large cloves garlic, chopped
1?½ pounds ground lamb
4?½ teaspoons dried oregano
1 tablespoon dried basil
salt and pepper to taste
1 (16 ounce) package frozen chopped spinach, thawed and drained
2 tomatoes, diced
1 (6 ounce) can tomato paste
8 ounces crumbled feta cheese
6 large green or red bell peppers - tops removed and seeded
olive oil

Steps:

Bring a pot of lightly salted water to a boil over high heat. Cook the orzo in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. Crumble the ground lamb into the mixture; season with the oregano, basil, and salt and pepper. Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the orzo, spinach, tomatoes, tomato paste, and feta cheese into the lamb mixture until evenly incorporated.
Preheat oven to 400 degrees F (200 degrees C).
Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the peppers with the lamb mixture and replace the tops.
Bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes.

Nutrition Facts : Calories 639.4 calories, CarbohydrateContent 51 g, CholesterolContent 109.5 mg, FatContent 34 g, FiberContent 8.9 g, ProteinContent 36.2 g, SaturatedFatContent 13.6 g, SodiumContent 775 mg, SugarContent 13.1 g

GREEK STUFFED PEPPERS RECIPE | MYRECIPES

Greek Stuffed Peppers Recipe | MyRecipes image

Warning: These are not your mama’s stuff bell peppers. This mediterranean twist on a weeknight classic is sure to be a fast favorite. Though hearty and satisfying, the addition of lemon zest and fresh herbs like mint and parsley keep this dish bright and vibrant. Ground lamb is full of flavor and offers a good bit of fat to keep the pepper filling moist and delicious; however, if lamb isn’t your favorite, you can certainly substitute ground beef or ground turkey. If you opt for a lean ground meat, you may want to stir in an additional 1/2 to 1 tablespoon of olive oil.

Provided by Karen Rankin

Total Time 1 hours 0 minutes

Yield Serves 4 (serving size: 1 stuffed pepper)

Number Of Ingredients 21

Ingredients

2 (7- to 8-oz.) red bell peppers
2 (7- to 8-oz.) green bell peppers
¼ cup water
1 (8.5-oz.) pkg. pre-cooked microwavable basmati rice
1 pound ground lamb
1 tablespoon chopped garlic
6 ounces feta cheese, crumbled (about 1 1/2 cups)
1 cup finely chopped red onion (from 1 onion)
1 cup chopped tomato (from 2 small tomatoes)
½ cup chopped fresh flat-leaf parsley
½ cup drained, pitted kalamata olives, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh mint leaves
2 teaspoons lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon)
2 teaspoons dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup panko (Japanese-style breadcrumbs)
1 tablespoon olive oil
½ teaspoon dried dill weed

Steps:

Cut tops from peppers, and reserve tops. Remove seeds and membranes, and place hollowed peppers in an 8-inch square glass baking dish. Add water to bottom of dish; cover with plastic wrap, and microwave on HIGH until peppers are slightly softened, about 4 minutes. Remove plastic wrap; discard water, and allow peppers to cool slightly.
Preheat oven to 375°F. Prepare rice according to package directions, and place in a large bowl. Heat a large skillet over medium-high. Add lamb, and cook, stirring often to crumble meat, 4 to 5 minutes. Add garlic, and cook, stirring often, until lamb is cooked through, about 4 minutes. Do not drain lamb, and add to bowl with rice. Chop pepper tops; discard stems, and add 1 cup chopped pepper tops to skillet over medium-high. Cook, stirring often, until slightly softened, 3 to 4 minutes. Add cooked peppers, feta, onion, tomato, parsley, olives, olive oil, vinegar, mint, lemon zest, lemon juice, oregano, salt, and pepper to lamb and rice mixture; stir to combine.
Stuff peppers with lamb and rice mixture, packing mixture into peppers to fill completely. Mound a bit of filling on top of each pepper, and pack lightly with your hand. Cover dish with aluminum foil, and bake in preheated oven until warmed through, about 30 minutes.
While peppers bake, combine panko, olive oil, and dill in a small bowl. Remove foil, and top peppers evenly with panko mixture. Bake at 375°F, uncovered, until panko is browned and crispy, about 10 minutes.

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