Stuffed Bell Peppers, Greek Style Recipe

Recipesfull introduces to you: Greek Recipes. (Stuffed Bell Peppers, Greek Style Recipe). 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.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 6

Yield: 6 peppers

Stuffed Bell Peppers, Greek Style Recipe

Ingredients

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

Moussaka

World Cuisine

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly about 45 minutes.

Nutritional Information

Stuffed Bell Peppers, Greek Style Recipe

Servings Per Recipe:6

Calories: 325.1

% Daily Value *

Protein: 16.6g 33%

Carbohydrates: 29.7g 10%

Dietary Fiber: 3.6g 14%

Sugars: 6g

Fat: 15.2g 23%

Saturated Fat: 5g 25%

Cholesterol: 50.6mg 17%

Vitamin A Iu: 1215.7IU 24%

Niacin Equivalents: 5.8mg 44%

Vitamin B6: 0.4mg 26%

Vitamin C: 106.5mg 178%

Folate: 85.6mcg 21%

Calcium: 66.1mg 7%

Iron: 4.2mg 23%

Magnesium: 35.8mg 13%

Potassium: 561.5mg 16%

Sodium: 448.1mg 18%

Thiamin: 0.2mg 23%

Calories From Fat: 136.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.