GREEK-STYLE STUFFED PEPPERS
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
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
STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS
Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.
Provided by Yaffa
Categories Peppers
Time 1h45m
Yield 6-7 serving(s)
Number Of Ingredients 13
Steps:
- Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
- Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed.
- Taste and adjust seasoning; rice will be only partially cooked.
- Preheat oven to 175°C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper.
- Spoon stuffing into peppers and cover with reserved slices.
- Stand them in a baking dish in which they just fit.
- Add 1 1/2 cups broth or hot water to dish.
- Sprinkle peppers with 2T oil.
- Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.
Nutrition Facts : Calories 281.5, Fat 15.6, SaturatedFat 1.9, Sodium 6.8, Carbohydrate 33.6, Fiber 3.3, Sugar 8.8, Protein 4.1
BELL PEPPERS STUFFED WITH RICE, RAISINS, AND PINE NUTS
Steps:
- For the filling, fry the onion in 3 tablespoons oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 cups water and add salt, pepper, and sugar. Stir well and cook for 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley, and lemon juice, as well as the rest of the oil.
- Retaining the stalk, cut a circle around the stalk end of the peppers and set to one side to use as caps. Remove the cores and seeds with a spoon and discard. Fill the peppers with the rice mixture, and replace the caps.
- Arrange the peppers side by side in a shallow baking dish, pour about water into the bottom, and bake in the oven preheated to 375°F for 45 to 55 minutes, or until the peppers are tender. Be careful that they do not fall apart.
- Serve cold, accompanied, if you like, by a bowl of yogurt beaten with or without crushed garlic.
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BAKED POBLANO PEPPERS STUFFED WITH RAISINS & PINE NUTS
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- INGREDIENTS (4 Servings) Cooking Spray. 3 TBS Extra Light Olive Oil. 4 Fresh Dark Green Poblano Peppers. 2 Cups Cooked Rice (I am using Lundberg's Wild Rice Blend with Long-grain Brown Rice)
- PREPARATION, STEP 1. Cook the rice according to Package Instructions, and allow to cool enough to be handled. This will take about an hour (45 minutes to cook; 15 minutes or more to cool)
- PREPARATION, STEP 2. Preheat oven to 400 degrees Fahrenheit. Spray a 13" x 9"glass or ceramic baking with cooking spray.. Remove the seeds from the Poblano Peppers and make the stuffing mixture.
- TIME TO EAT . . . Arrange Peppers on a serving dish; pour tomato sauce over them, and top with fresh Basil leaves. You can serve them with a nice salad or side dish, but the Stuffed Poblano Peppers and a cool beverage where all that I wanted tonight!
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- Cut off tops of peppers, reserving tops, and remove seeds and membranes. Sprinkle a pinch of sugar inside each pepper. (I’ve done this with or without the sugar and it really makes a difference- add the sugar!!) Place peppers, cut side up in a baking dish.
- In a large bowl, add diced tomatoes (reserve the juice in a small bowl for later use), uncooked rice, minced onion, garlic, raisins, pine nuts, crumbled feta, salt, pepper, parsley and 6 tablespoons of olive oil. Stir to combine.
- Divide the mixture equally between the 6 peppers. (The mixture should fill the peppers about 3/4 full.) Put tops back on peppers.
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