Greek Stuffed Peppers With Feta Mizithra Cheeses Recipes

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GREEK STUFFED PEPPERS RECIPE BY TASTY



Greek Stuffed Peppers Recipe by Tasty image

Here's what you need: large red bell peppers, small red onion, ground beef, feta cheese, kalamata olives, fresh parsley leaf, fresh mint leaf, kosher salt, black pepper

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

4 large red bell peppers
½ small red onion, minced
½ lb ground beef, 90% lean
3 oz feta cheese, crumbled
6 kalamata olives, pitted and roughly chopped
¼ cup fresh parsley leaf, chopped
¼ cup fresh mint leaf, chopped
kosher salt
black pepper, freshly ground

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!

Nutrition Facts : Calories 226 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 17 grams, Sugar 8 grams

TINA'S GREEK STUFFED PEPPERS



Tina's Greek Stuffed Peppers 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 Recipes     European     Greek

Time 1h

Yield 6

Number Of Ingredients 14

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, Carbohydrate 51 g, Cholesterol 109.5 mg, Fat 34 g, Fiber 8.9 g, Protein 36.2 g, SaturatedFat 13.6 g, Sodium 775 mg, Sugar 13.1 g

GREEK STUFFED PEPPERS WITH FETA CHEESE RECIPE



Greek Stuffed Peppers with Feta Cheese Recipe image

A traditional Greek stuffed peppers with feta cheese recipe! The tanginess of strong, traditional Greek feta cheese combined with the sweetness of Romano peppers make for an extraordinary culinary combination!

Provided by Eli K. Giannopoulos

Categories     Appetizer

Time 40m

Number Of Ingredients 11

12-14 red green peppers,long (Romano)
100g feta cheese, crushed with a fork (4 ounces)
50g kefalotyri or any hard yellow cheese, grated (2 ounces)
1 small tomato, peeled and seeded
1 red onion
2 cloves of garlic
2 tbsps chopped parsley
2 tbsps of olive oil for the stuffing
1 cup of olive oil
freshly ground pepper
1 chilli pepper, chopped (optionally)

Steps:

  • In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
  • Prepare the stuffing. In a food processor, add 2 tbsp's of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined.
  • Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won't pour out, when melted.
  • Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt

GREEK-STYLE STUFFED PEPPERS



Greek-Style Stuffed Peppers image

One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.

Provided by GATOULA

Categories     World Cuisine Recipes     European     Greek

Time 1h20m

Yield 8

Number Of Ingredients 13

4 large green bell peppers, tops removed, seeded
4 large red bell peppers, tops removed, seeded
1 tablespoon olive oil
½ pound ground pork
2 onions, chopped
salt and pepper to taste
¼ cup dry white wine
1 (10.75 ounce) can tomato puree
1 (4 ounce) package feta cheese
½ cup cooked white rice
½ cup raisins
½ cup pine nuts
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g

GREEK-STYLE STUFFED PEPPERS



Greek-Style Stuffed Peppers image

Provided by Ellie Krieger

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1 pound lean ground beef
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 2 cups)
1 small onion, minced (about 1 cup)
1/2 cup bulgur
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 red bell peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
1/3 cup crumbled feta cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
  • Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

GREEK STUFFED PEPPERS WITH FETA & MIZITHRA CHEESES



Greek Stuffed Peppers with Feta & Mizithra Cheeses image

This quick & easy stuffed pepper recipe is usually served as a summer "meze" appetizer with a glass of white wine or ouzo. Many times it's enjoyed as a side dish or even a light meal (like we did today) The recipe calls for Cubanelle peppers, long & tapered, light green in color, and sweet. Note: If you have some stuffing...

Provided by Maria *

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 11

10 cubanelle peppers
1 c feta cheese
1/2 c ricotta cheese
1/2 c mizithra cheese
3-4 Tbsp parsley, finely chopped
1 Tbsp heaping,dill, finely chopped
1 small onion,finely chopped
3 Tbsp olive oil for stuffing
pepper, to taste
red pepper flakes (optional)
olive oil for drizzling on peppers

Steps:

  • 1. Wash the peppers, slice the cap off the peppers, and set aside to use later. Scoop out the seeds, carefully though not to break or tear the peppers.
  • 2. In a bowl mix & mash the cheeses with a fork, add the onion, parsley, dill, olive oil, and pepper to your taste. If you like to have a slight kick add some red pepper flakes (I don't always add) Also I don't add salt due to the cheese, especially the feta cheese is a salty cheese. So before stuffing the peppers taste the filling and adjust to your liking.
  • 3. With a small spoon or your fingers (I use my fingers)stuff the peppers with the cheese mixture. Carefully pressing down to completely fill the peppers, to 1/2 inch from the top. Press a small piece of bread into each pepper to keep the cheese from melting out while cooking. Place the caps back on each pepper.
  • 4. Lightly brush a baking or pyrex dish with olive oil and add the peppers, placing them one next to the other. Drizzle the peppers with olive oil.
  • 5. Bake in 350* F preheated oven, on highest rack for about 20 minutes. At 10 minutes turn peppers. When ready, remove from oven and serve! KALI OREXI! ENJOY

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