Greek Stuffed Peppers
"This is my mother's recipe. It is such a versatile recipe. I often use quinoa instead of rice and it turns out beautifully. You can use any vegetable you like (eggplant, tomatoes, zuchini, etc..). Just remember the formula, for every vegetable use 1 1/2 tbsp of rice."
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Yields:
-
12 peppers
- Serves:
- 6
ingredients
- 13 bell peppers (orange, red, yellow)
- 2 cups calrose rice
- 2 cups water
- 1 cup flat leaf parsley, chopped
- 1 cup mint, chopped
- 2 tablespoons tomato paste
- 4 onions
- 1 cup olive oil, divided
- salt
- pepper
- pine nuts (optional)
directions
- Prepare 12 peppers by carefully cutting out the tops and removing the seeds. You will use the tops to cover the peppers before they are baked.
- In a large bowl prepare the stuffing. Finely chop the onions and 1 bell pepper in a food processor. Add the rice, water, herbs, tomato paste, 1/2 cup of olive oil and salt and pepper to taste. If using pine nuts add them now. The mixture should be "liquidy", like a gazpacho soup.
- Stuff the peppers about 3/4 full. If any stuffing is left over just go back and evenly distribute! Cover the peppers with their tops.
- Add the other 1/2 cup of olive oil to the top of the peppers.
- Bake at 425 for 30 minutes. Lower to 350 and cook for 1 more hour.
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Reviews
-
Amazing! These were fun to make and remind me of my childhood. Thank you so much for sharing. =)
RECIPE SUBMITTED BY
Hello....
I have been a good eater all my life with a real interest in trying new and interesting meals. I am the (annoying) one at the restaurant who wants to try everyone's dish. I love experimenting with recipes. I now have an adorable two year old sous-chef who, although is picky with food, is always game to help in the kitchen....even with the dishes! In fact, I came across Recipezaar while searching for healthy kid-friendly recipes.
I have a husband who is almost as daring as I with food, and two delicious little boys (2 yrs and 4 months).
For Fun: Antiques, Photography, Running, Bookstores (all on hold for now)
Current Favourite Cookbook: The Vegetarian Mother's Cookbook by Cathe Olson
