Stuffed Bell Peppers, Greek Style Recipe
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Stuffed Bell Peppers, Greek Style

"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."

Rating: This weblink has been rated 9 times with an average star rating of 4.4 Read Reviews (7)

Rate/Review | 401 people have saved this

What to Drink?

Wine Types of Wine: Merlot
Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 6 peppers
 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 1/4 cups onion, chopped
  • 1 pound ground lamb
  • 3/4 cup white rice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried mint, crushed
  • 1 cup water
  • 1/4 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

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  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.
  3. Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 330 | Total Fat: 15.3g | Cholesterol: 52mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by beckieg 
Being married to a greek from Greece for many years, I will tell you exactly what is missing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2009 by kilty 
This is a wonderful old recipe. We have had this in our family for eons. The only changes are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2009 by Lisa 
My family loved it. I substituted the lamb, for ground beef, because that was all I had. And... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by Bibi 
Very very nice! I did use ground chuck because it's hard to get lamb around here. I used both... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Diane's Midwest Cooking 
I used ground beef rather than lamb. I should have doubled the mint and used feta cheese. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by oddball3 
dee-lish MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2009 by PMerry 
This was wonderful and easy! I too had to use ground beef... couldn't find lamb. I doubled the... MORE

 
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