Stuffed Bell Peppers Greek Style Recipes

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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

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

STUFFED BELL PEPPERS, GREEK STYLE



Stuffed Bell Peppers, Greek Style image

When I was very young, my grandparents frequently took us to eat at a cafeteria in North Hollywood, CA. I liked -- no I loved -- only one dish. It was their stuffed bell peppers. Part of what made them unique was their juices and sauce: it was tomato based but very translucent with a slightly sweet and tangy taste. I have yet to recreate the sauce but have developed a substitute which isn't too bad. However, I have in fact finally made the stuffing taste just like I remember it. I hope you enjoy this as much as my family does.

Provided by Bubbe

Categories     World Cuisine Recipes     European     Greek

Time 1h20m

Yield 6

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 ¼ cups onion, chopped
1 pound ground lamb
¾ cup white rice
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried mint, crushed
1 cup water
¼ cup chopped fresh parsley to taste
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can petite diced tomatoes
6 green bell pepper, top removed, seeded

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground lamb; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the bell peppers, and place them into the dish.
  • Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 29.7 g, Cholesterol 50.6 mg, Fat 15.2 g, Fiber 3.6 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 448.1 mg, Sugar 6 g

GREEK-STYLE STUFFED BELL PEPPERS WITH QUINOA



Greek-Style Stuffed Bell Peppers With Quinoa image

This a Greek take on the classic beef stuffed pepper. Lemon, cinnamon, fennel and oregano spice up traditional ground beef and onions, while healthy quinoa adds extra fiber. There seem to be a lot of steps, but this one goes together in about 20 minutes. It works great if you have pre-browned ground beef in your freezer.

Provided by ElleFirebrand

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 bell peppers, color of your choice
1/2 lb ground beef
1/2 medium white onion
2 garlic cloves
1 teaspoon olive oil
1/2 cup quinoa, cooked according to package directions
2 tablespoons lemon juice
1 tablespoon lemon zest
1 (8 ounce) can tomato sauce
1 pinch cinnamon
1 pinch fennel seed
salt & pepper
1 1/2 teaspoons oregano
2 tablespoons feta cheese
2 tablespoons cheddar cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
  • Finely dice pepper tops.
  • In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
  • Cook quinoa according to package directions.
  • Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
  • Cook until slightly thickened, about 5 minutes.
  • Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
  • Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.

GREEK GEMISTA - STUFFED TOMATOES & PEPPERS



Greek Gemista - Stuffed Tomatoes & Peppers image

Delicious stuffed tomatoes & peppers with rice, lots of herbs and aromatics.

Provided by by Jenny | The Greek Foodie

Categories     Vegetables

Number Of Ingredients 18

6 tomatoes (ripe but firm large tomatoes)
3 Green bell peppers
4 yukon gold potatoes (cut in wedges. I like to leave the skin on, it's very tasty :-))
2 medium onions (finely chopped)
1 cup extra virgin olive oil (in total)
14 oz tomatoes (chopped)
1 cup long grain white rice
1 cup fresh parsley (finely chopped)
1 cup fresh mint (chopped)
5 tablespoon pine nuts (optional)
5 teaspoon raisins (optional)
½ cup breadcrumbs
⅓ cup sugar (total, you might not use all of it.)
Greek dry oregano
sea salt
freshly ground pepper
Greek feta cheese (optional)
crusty bread (optional)

Steps:

  • Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
  • Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
  • Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
  • Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
  • As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.

Nutrition Facts : Calories 759 kcal, Sugar 21 g, Sodium 99 mg, Fat 43 g, SaturatedFat 6 g, Carbohydrate 88 g, Fiber 9 g, Protein 10 g, ServingSize 1 serving

GREEK STYLE STUFFED PEPPERS RECIPE



Greek Style Stuffed Peppers Recipe image

You'll love these stuffed peppers, prepared Greek-style and stuffed with a perfectly seasoned meat mixture with rice and chickpeas and fresh herbs. You can prepare parts of this recipe ahead of time, and you can even freeze leftover stuffed peppers! Serve them as the main coarse or a side dish.

Provided by Suzy Karadsheh

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 14

Greek extra virgin olive oil (I used Private Reserve EVOO)
1 small yellow onion, chopped
1/2 lb ground beef
Kosher salt + black pepper
1 tsp ground allspice
2 garlic cloves, minced (or 1 tsp garlic powder)
1 cup cooked or canned chickpeas, drained and rinsed
1 small bunch fresh parsley, chopped ( about 1 cup packed fresh parsley. Or a mixture of chopped fresh parsley and fresh dill)
1 cup white rice, soaked in water for 2o to 30 minutes, then drained
3/4 tsp hot or sweet paprika
1/4 cup tomato sauce
2 1/4 cup water
6 bell peppers, any colors, tops removed and cored
3/4 cup chicken broth (or water)

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.

Nutrition Facts : Calories 281 calories, Sugar 7.7 g, Sodium 37.7 mg, Fat 4.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 44.4 g, Fiber 5.3 g, Protein 14.5 g, Cholesterol 22.6 mg

GREEK STUFFED BELL PEPPERS



Greek Stuffed Bell Peppers image

Make and share this Greek Stuffed Bell Peppers recipe from Food.com.

Provided by DrGaellon

Categories     Peppers

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 large bell peppers
1 (15 ounce) can cannellini beans, rinsed and drained
1 cup crumbled feta cheese (4 oz)
1/2 cup couscous
4 thinly sliced scallions, white and green parts separated
1 garlic clove, minced
1 teaspoon dried oregano
coarse salt
ground black pepper
lemon wedge

Steps:

  • Take a thin slice off the base of each bell pepper so they stand up. Slice off tops just below stems. Discard stems. Remove seeds and ribs.
  • Chop pepper tops and place in a bowl. Add beans, feta, couscous, white part of scallions, garlic and oregano. Season with salt and pepper and toss well.
  • Fill peppers with mixture. Place upright in crockpot. Cover and cook on high, 4 hours.
  • Garnish with green part of scallions and serve with lemon wedges.

Nutrition Facts : Calories 367.6, Fat 8.8, SaturatedFat 5.8, Cholesterol 33.4, Sodium 434.5, Carbohydrate 54.1, Fiber 11.1, Sugar 6.2, Protein 20.2

GREEK-STYLE STUFFED BELL PEPPERS (LIGHT)



Greek-Style Stuffed Bell Peppers (Light) image

Make and share this Greek-Style Stuffed Bell Peppers (Light) recipe from Food.com.

Provided by Redsie

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb 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
fresh 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, bulghur, 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.

Nutrition Facts : Calories 247.7, Fat 10.9, SaturatedFat 4.8, Cholesterol 91.8, Sodium 390.1, Carbohydrate 17.2, Fiber 5.3, Sugar 4.4, Protein 21.8

GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)



Gemista recipe (Greek Stuffed Tomatoes and Peppers with rice) image

Looking for a traditional Greek Gemista/ Yemista recipe (stuffed tomatoes and peppers with rice)? Find out how to bake them to perfection with this locally sourced recipe and secret hints and tips!

Provided by Eli K. Giannopoulos

Categories     Main

Time 2h

Number Of Ingredients 17

8 tomatoes
4 green bell peppers (or orange, red or yellow if you prefer them sweet)
1-2 eggplants
5-6 potatoes, cut into wedges
2 red onions, finely chopped
2 cloves of garlic, finely chopped
1 zucchini, chopped
500g/ 18 oz. rice (for risotto)
1 tin chopped tomatoes
a small bunch of parsley, chopped
a small bunch of fresh mint, chopped
2 tbsps tomato paste
2 tsps sugar
2 tbsps of butter
salt and freshly ground pepper
olive oil
250 grams (8.8oz) beef mince (optional)

Steps:

  • Slice off the top of the tomatoes. Using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside.
  • Place the empty vegetables on a large baking tray. Try to leave the vegetables with as little flesh as possible, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
  • In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.
  • . In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. It doesn't need to cook throughout as it will continue cooking in the oven. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
  • If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
  • Peel and chop your potatoes in bite-sized chunks.
  • . Spoon the filling inside the empty vegetables, filling them up by about 2/3rds of the way up. The filling will expand a bit when cooking! Add your potatoes, spreading them out in between the vegetables. Season with salt and pepper. Finally spoon the filling liquids from step 4 and your sauce from step 3 inside the vegetables until full and pour the remaining in the baking tray. Cover the vegetables with their lids and add 3 cups of water in your baking tray
  • Cover the Gemista with aluminium foil and bake in preheated oven at 180C / 350F for 60-75 minutes. Halfway through cooking time, remove the aluminium foil and bake until nicely coloured.
  • The Gemista are equally delicious, served either warm or even straight out of the fridge. Just pair them with some salty feta cheese and enjoy!

Nutrition Facts : ServingSize 2 pieces, Calories 493kcal, Sugar 19.6g, Sodium 481.7mg, Fat 20.6g, SaturatedFat 4.6g, UnsaturatedFat 15g, TransFat 0g, Carbohydrate 73.8g, Fiber 13.8g, Protein 9.7g, Cholesterol 8.7mg

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.

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From oliveandmango.com


VEGETARIAN STUFFED BELL PEPPER RECIPES | ALLRECIPES
Stuffed Bell Peppers. Rating: 4.39 stars. 279. Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired. By KDCG. Quick and Easy Stuffed Peppers.
From allrecipes.com


GREEK STUFFED PEPPERS (GEMISTA) | RACHAEL RAY | RECIPE ...
2021-10-04 Season with salt and pepper and soften 4 to 5 minutes, add garlic, stir, then add meat and cook until lightly browned. Add rice and toast another minute, add tomato paste and stir a minute, add red wine and herbs, tomatoes and grated Parm. Pour passata into a casserole dish, fill pepper shells with the meat mixture, then top with the caps.
From rachaelrayshow.com


STUFFED BELL PEPPERS, GREEK STYLE RECIPE
Crecipe.com deliver fine selection of quality Stuffed bell peppers, greek style recipes equipped with ratings, reviews and mixing tips. Get one of our Stuffed bell peppers, greek style recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Stuffed Zucchini and Red Bell Peppers This stuffed zucchini and red bell peppers recipe puts …
From crecipe.com


GREEK BOSTON - RECIPE FOR GREEK STYLE STUFFED BELL PEPPERS ...
Recipe for Greek Style Stuffed Bell Peppers https://www.greekboston.com/food/stuffed-peppers-avgolemono-recipe/
From facebook.com


STUFFED BELL PEPPERS GREEK STYLE RECIPES
Scoop the lamb mixture into the bell peppers, and place them into the dish. Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes. Nutrition Facts : Calories 325.1 calories, Carbohydrate 29.7 g, Cholesterol 50.6 mg, Fat 15.2 g, Fiber 3.6 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 448.1 mg, Sugar 6 g
From tfrecipes.com


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