Best Tinas Greek Stuffed Peppers Recipes

GREEK STYLE STUFFED PEPPERS RECIPE

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.

GREEK-STYLE STUFFED PEPPERS

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.

GREEK STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (205°C).
• Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside.
• In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed.
• Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top.
• Transfer the peppers to a baking sheet or oven-safe skillet, then bake in the preheated oven until the meat is cooked through and the peppers are soft and starting to shrivel, 40 to 45 minutes.
• Cool for 5 minutes, then serve.
• Enjoy!

TINA'S GREEK STUFFED PEPPERS

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.

GREEK-STYLE STUFFED PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly., Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup feta cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.