The Greek Taverna Stuffed Peppers Recipe


Easy Stuffed Peppers Recipe (The Greek Taverna way)



  This healthy stuffed peppers recipe may consist of all meat or all rice, but the favorite is a well-flavored mixture of the two. The proportion of meat to rice, as well as the flavorings, differs from cook to cook, but chopped fresh mint, spices, pine nuts, and currants or raisins are all popular additions.

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Rows of baking dishes filled with colorful sniffed vegetables like stuffed peppers recipes are a familiar sight in any Greek taverna (Taverna is a small Greek restaurant that serves Greek cuisine).

  The same mixture can be used to stuff hollowed-out tomatoes, parboiled courgettes (zucchini) or aubergines (eggplants), also vine leaves.


Preparation time: 40 minutes
Cooking time: about 1 hour
Oven temperature: 180°C/350°F, Gas Mark 4
To serve: 4 to 6, depending on whether main or first course


STUFFED PEPPERS RECIPE INGREDIENTS:

Metric/Imperial:

3 tablespoons oil
1 large onion, peeled and finely chopped
1 large clove garlic, peeled and crushed
50 g/2 oz long-grain rice
450 g/1 lb finely minced lamb or beef
1 x 400 g/14 oz can peeled tomatoes
1 teaspoon ground cinnamon or grated nutmeg
2 tablespoons chopped fresh parsley
Salt
Freshly ground black pepper
4 large or 6 medium peppers
25 g/1 oz butter
2 tablespoons dry white breadcrumbs

American:

3 tablespoons oil
1 large onion, peeled and finely chopped
1 large clove garlic, peeled and crushed
1/4 cup long-grain rice
1 lb finely ground lamb or beef
1 x 14 oz can peeled tomatoes
1/2 teaspoon ground cinnamon or grated nutmeg
2 tablespoons chopped fresh parsley
Salt
Freshly ground black pepper
4 large or 6 medium peppers
2 tablespoons butter
2 tablespoons dry white breadcrumbs


STUFFED PEPPERS RECIPE DIRECTIONS:


 1- Heat the oil in a saucepan, add the onion and fry until soft and golden, about 10 minutes. Add the garlic and rice and stir and cook for 1 to 2 minutes. Add the meat and stir until it changes color. Drain the canned tomatoes over a measuring jug and add to the meat, reserving the juice. Stir in the spice, parsley and generous seasonings of salt and pepper. Cover and simmer very gently for 10 minutes, then leave to cool.

 2- Heat the oven. Oil a baking dish just large enough to hold the peppers.

 3- Drop the peppers into a deep pan of boiling water, simmer for 5 to 6 minutes, then drain. When cool enough to handle cut out the stems. Slice off the tops and reserve, and scoop out and discard the seeds and pith. Stand the peppers upright in the oiled baking dish.

 4- Check the stuffing for seasoning, then spoon into the peppers and cover with the reserved tops. Melt the butter and mix in the breadcrumbs. Scatter over the tops of the peppers. Make up the reserved tomato juice to 150 ml/1/4 pints (2/3 cup), season and pour around the peppers. Bake in the center of the oven for 45 to 60 minutes until the peppers are tender.

What to serve with stuffed peppers?

l ove to serve this Greek easy Stuffed Peppers with some nutritious salads or Pasta salad.
Hope you enjoy this as much as me and tell us what you thought of them!

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