Greek Hummus Stuffed Mini Peppers Recipes

HUMMUS STUFFED MINI SWEET PEPPER APPETIZER RECIPE

Steps:

• Lay out the mini sweet pepper halves and fill with hummus.
• In a small bowl, stir together the carrots, cucumbers, red onions, lemon zest, salt and pepper. Let sit for five minutes, then spoon on top of the mini sweet peppers.
• Serve immediately, or chill in a covered container.

GREEK HUMMUS STUFFED MINI PEPPERS

Steps:

• Cut tops off peppers. Remove and discard seeds.
• Combine remaining ingredients; spoon into peppers.

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!

GARBANZO-STUFFED MINI PEPPERS

Steps:

• In a dry small skillet, toast cumin seeds over medium heat until aromatic, 1-2 minutes, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar and salt; pulse until blended., Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving.

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-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.

HUMMUS STUFFED PEPPERS

Steps:

• Slice each pepper lengthwise.
• Use a spoon to scrape out any seeds.
• Fill each pepper with 2-3 teaspoons of hummus.
• Sprinkle with chopped parsley or fresh herbs.
• Serve immediately or cover with plastic wrap and store in the refrigerator for up to 1 hour.

HUMMUS STUFFED MINI-PEPPERS RECIPE

Steps:

• Preheat the oven to bake at 350°F.
• Rinse and dry each bell pepper.
• Cut the tops off of the peppers and scrape out any seeds with a knife.
• Carefully spoon as much hummus as you can into each pepper. It takes a little work and patience, but each pepper is hollow inside.
• Poke 2 thin strips of cheese into each pepper along with the hummus.
• Place the peppers on a cookie sheet. Bake the peppers for 10 minutes.
• Serve the peppers with sweet chili sauce and fresh chopped cilantro.

GREEK-INSPIRED STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
• Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
• Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
• Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.