"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from The Red Folder-To Kokkino Fakelo, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Popi Papadopoulou

Category:
Category:

Ingredients:  
Ingredients:  
8 large Peppers, Green or Red
400gr of Ground Beef (Veal or Pork)
1 large Onion chopped
1 cup of Parsley, chopped
1//2 cup rice (washed and drained)
Salt and Black Pepper
Oregano
3 fresh Tomatoes, chopped
Olive oil
*Optional 8 tomato slices the size of the peppers

**Serve with Feta cheese or Greek plain yogurt

Directions:
Directions:
Preheat oven at 375.
Slice Peppers just below the stem and remove the seeds. Place them in a deep baking pan and sprinkle with olive oil and salt and set aside. In a deep frying pan, add 3-4 tbsp olive oil and add the meat .Saute the meat for 3-4 minutes. Stir occasionally. Add the chopped onion, salt, black pepper and oregano to taste. Stir until the onions until they are tender. Add in the rice, parsley and water. Cook for 8-10 minutes on medium heat. Remove pot from stove. Carefully, with a soup spoon fill the peppers with the hot rice/meat mixture. (*Optional: place 1 slice of tomato on each pepper and salt and drizzle some oil on them.) Place the pepper's top back on them and drizzle Olive oil on them. Add a half cup of hot water into the pan and cover the pan with aluminum foil. Bake for 1 hour or until the peppers are soft to the touch.

**Serve with Feta Cheese of Greek Plain Yogurt

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr, 45 min

 

 

 

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