Mediterranean Stuffed Green Peppers Recipes

MEDITERRANEAN STUFFED PEPPERS

Steps:

• Preheat oven to 350° F. and spray the bottom of a 9x13 baking dish with cooking spray. Place the prepared peppers in cut-side up.
• In a large bowl combine the cooked rice, chickpeas, cherry tomatoes, sun-dried tomatoes, olives and feta. Season with salt and pepper then set aside.
• Heat a small skillet with the olive oil over medium-high heat. When the skillet is hot add in the red onion and sauté 2 minutes. Add in the garlic and spices and sauté another minute. Add in the tomato sauce and parsley and stir everything together cooking for another minute.
• Pour the mixture in with the rice and add in the lemon juice. Stir everything together until it's coated in the sauce. Taste for seasoning then divide the filling into the pepper halves.
• Cover loosely with foil and bake for 40-45 minutes. Remove the foil and bake for another 10-15 minutes. Serve immediately.

MEDITERRANEAN STUFFED PEPPERS

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
• In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
• Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
• Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
• In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.

MEDITERRANEAN-STYLE STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
• Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
• Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
• Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

MEDITERRANEAN STUFFED PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
• Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

MEXICAN-GREEK STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to ground beef; cook and stir until until water evaporates, about 5 minutes.
• Mix ground beef mixture, rice, tomato soup, tomato, mushrooms, red onion, feta cheese, and green onions together in a bowl; spoon into green bell peppers. Arrange stuffed peppers in a baking dish.
• Bake in the preheated oven until peppers are softened and filling is cooked through, about 1 hour. Serve with kalamata olives on the side.

MEDITERRANEAN STUFFED GREEN PEPPERS

Steps:

• Preheat the oven to 400 degrees. Slice the tops off of the peppers and scoop out the seeds and ribs. In a large pot, steam the peppers in an inch of water for 3 - 5 minutes, or microwave them on high heat for 5 - 7 minutes until they are slightly tender. Meanwhile, in a large heavy skillet, heat the oil over medium heat and sauté the onions, meat (if you are using vegetarian "meat", add it after the tomatoes) and pine nuts (optional) for 8 - 10 minutes, until the meat is no longer pink. Add the tomatoes, Italian seasoning, sugar, couscous, water, and Worcestershire sauce to the skillet and simmer it for about 5 minutes until the couscous is tender. Stir in the salt (optional). Stand the peppers in a flat baking dish just large enough to hold them. Using a ladle or large spoon, fill the peppers with the meat sauce. If there is any extra, the peppers can overflow or pour it around the bottoms of the peppers. Bake the peppers for about 30 minutes until they are tender and starting to wrinkle or brown at the tops. Remove them from the oven and allow them to cool for about 10 minutes before serving. (Alternatively, cover them tightly and freeze them for up to 3 months.)

MEDITERRANEAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients.
• In a bowl combine all the ingredients except peppers and Parmesan cheese.
• Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing.
• Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese.
• Return to oven for an additional 15 minutes.
• If not golden on top place under broiler for a minute or two but be careful that they don't burn.

MEDITERRANEAN STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees.
• In a 2- or 3-quart saucepan, heat the olive oil and sauté the onion and ground turkey over medium heat for about 10 minutes. Add the barley and sauté, stirring often, for a few minutes. Add the water, bring to a boil, reduce the heat, and simmer for 45 minutes or until all the water is absorbed.
• Bring a large pot of water to a boil. Meanwhile, cut off the tops of the peppers with care - they will be used later. Gently remove the cores and seeds to create an empty cavity. Blanch the peppers in the boiling water for 5 minutes. Remove from the water and place upside down on paper towels to drain.
• Roast the sunflower seeds on a baking sheet in the preheated oven for about 5 minutes, shaking the pan often. Remove and set aside, leaving the oven on for the peppers.
• When the barley is done, toss it with the sunflower seeds, cheese, herbs, lemon juice, wine, cinnamon, salt, and pepper in a large bowl. Mix well and adjust the seasonings to taste. Stuff the peppers with the mixture, put the tops back on, and place the peppers in a baking dish just large enough to hold them upright. Bake for 25 to 30 minutes, or until the barley mixture is heated through. Serve immediately.