I almost didn’t post this. Not because I wasn’t pleased with the end result, I just couldn’t seem to get a good picture of the peppers. The peppers were so incredibly delicious though, and it would be a shame to not share this recipe. Besides, my lovely friend Sakina requested a stuffed vegetable recipe — and how could I possibly let a friend down?!
Most stuffed vegetable recipes I find call for the tops to be removed and then stuffed. It can be difficult to find bell peppers that stand up on their own and I find it to be a little impractical to eat peppers that way. As far as I’m concerned, the easier the dish goes from the plate to my mouth, the better. So what I do is cut the peppers in half lengthwise and remove the pith and seeds and then stuff them.
I more or less stayed true to the original recipe from All Recipes, with a few minor tweaks. Don’t skip out on the raisins, they provide a nice sweet contrast to the saltiness from the feta cheese.
Greek-Style Stuffed Peppers
(adapted from All Recipes)
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4 large red bell peppers, halved lengthwise with pith and seeds removed
1/4 lb ground meat (beef, bison, pork, or lamb)
1 red onion, diced
salt & pepper, to taste
1/4 c water, stock, or dry white wine
1 c tomato puree or tomato sauce
3/4 c feta cheese, crumbled
1/4 c rice
1/4 c raisins
1/4 c pine nuts, toasted
small handful of fresh parsley
a few sprigs of fresh mint (optional)
- Pre-heat oven to 350 degrees and begin cooking rice according to package directions.
- Heat oil in a large skillet. When hot, add the meat and onions and cook until meat has browned. Add salt and pepper, to taste. Drain most of the grease from the skillet and add water, stock, OR wine and tomatoes and simmer for another 10-15 minutes, stirring occasionally.
- Meanwhile, heat a small skillet over a medium flame. Add pine nuts and stir frequently for 3-5 minutes, or until fragrant. Remove from heat and set aside.
- Turn the heat off from the large skillet and mix in feta cheese, rice, raisins, pine nuts, parsley, and mint (if using).
- Stuff the peppers with the mixture and place in a baking dish. Cover with aluminum foil.
- Transfer the peppers to the oven and bake for 30 minutes. Remove foil, and bake for another 10 minutes.
Serves 2-4
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