GREEK STYLE STUFFED PEPPERS RECIPE
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
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
MEDITERRANEAN STYLE BELL PEPPERS
This recipe features some of the Mediterranean flavor in an easy casserole: bell peppers, capers, lots of EVO make a delicious side to pair with meat, poultry or also rice.
Provided by The Fit Mediterranean
Categories Healthy Quick and Easy Vegan Budget-Friendly Vegetarian Pescatarian Easy Quick One-Pot Dairy-Free Shellfish-Free Egg-Free Soy-Free Thanksgiving Christmas Summer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Wash the Yellow Bell Pepper (1) and Red Bell Pepper (1). Cut the peppers into strips.
- In a skillet heat Olive Oil (2 tablespoon) and Garlic (1 clove) and add the bell peppers.
- Season with Salt (to taste) and Capers (1 tablespoon), add the Ground Black Pepper (to taste), cover with a lid, and let cook at low heat for about 20 minutes or till tender.
- Remove from heat and stir in Breadcrumbs (3 tablespoon) and Fresh Parsley (to taste). Transfer to a baking dish. Serve and enjoy!
Nutrition Facts : Calories 87 calories, Protein 0.9 g, Fat 6.9 g, Carbohydrate 6.2 g, Fiber 1.2 g, Sodium 65.3 mg, SaturatedFat 1.0 g, Sugar 1.4 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 5.5 g
MEDITERRANEAN-STYLE STUFFED PEPPERS
This dish stuffed pepper dish uses fresh herbs, garden bell peppers, and fresh cod combined with Greek olives, Feta cheese, and red onions. It is bursting with fresh flavors!
Provided by gpg
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 16.6 g, Cholesterol 92.1 mg, Fat 23.3 g, Fiber 4.6 g, Protein 31.1 g, SaturatedFat 9.9 g, Sodium 1417.9 mg, Sugar 7.2 g
MEDITERRANEAN STUFFED PEPPERS
For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 7 g, TransFat 0 g
MEDITERRANEAN STUFFED BELL PEPPERS
This dish may be your main entrée served with Pita bread or other Mediterranean flat bread. If it is your main entrée, you may wish to allow two pepper halves per person depending on their appetite size. It is beautiful served as part of a buffet and lends itself well to a Brunch, Lunch or Dinner party. Prepare ahead for those busy days and pop it into the oven 45 minutes before your family dinner time. A side salad goes well with the peppers.
Provided by Bergy
Categories Lunch/Snacks
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 399.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 643.5, Carbohydrate 52, Fiber 7.5, Sugar 8.5, Protein 14
ROASTED AND MARINATED BELL PEPPERS
While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter with the vinaigrette drizzled over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
- In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.
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