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Greek Stuffed Peppers

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“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
SERVES:
6
YIELD:
12 peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add the other 1/2 cup of olive oil to the top of the peppers.
  5. Bake at 425 for 30 minutes. Lower to 350 and cook for 1 more hour.

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