Wednesday, November 9, 2011

Light Greek Stuffed Peppers

Happy Wednesday everyone!  Its Date Night and Dinner Parties today at The Slow Roasted Italian.  Tonight we are serving Greek Stuffed Peppers, a twist on the ordinary.  An impressive dish to serve for Date Night or Dinner Party!!!  Hope you enjoy, Em and I love these!

Mr. W likes the stuffing, but not the pepper flavor.  I started making his in ramekins, so he gets the best of both worlds.  Catering to a picky eater has made me an out of the box thinker.  I sure have come a long way from my days as a member of the "clean plate club" (my youth).  My family served it and you ate it.  Can you imagine my mom having to make 7 different adjustments to each meal, one for each persons preferences???

Greek Stuffed Peppers
3 garlic cloves, minced
1 cup onions, diced
1 pound 93% lean beef
drizzle extra virgin olive oil
Salt and pepper (pinch of each)
1/2 tablespoon dried oregano
1/4 cup fresh mint, chopped
2 cups brown rice, cooked
1 teaspoon pepper
1 can diced tomatoes
4 ounces reduced fat feta cheese, finely diced (divided)
1 egg, whisked
1 teaspoon salt
½ teaspoon pepper
6 red bell peppers, cut off the tops - de-seed and de-vein

Preheat oven to 375.

In a medium skillet over medium heat, drizzle with olive oil.  Add onion and garlic, cook until onion is translucent, add beef and a pinch of salt.  Cook until beef is cooked through. 


Add oregano and diced tomatoes.  Cook until tomatoes are warmed.  Set aside.


In a large bowl combine cooked beef mixture, rice, mint, 3 ounces of the diced feta, egg, salt and pepper.  Mix well to combine.


In a 9x13 baking dish set up peppers (I used 2 ramekins and 4 peppers).  Fill each pepper evenly with the mixture.


Top each with the remaining feta.  Place pepper tops on the filled peppers.  Fill the baking dish with water (covering 1/2” of the peppers).


Bake 35-45 minutes, until peppers are tender.  Remove pepper tops and turn oven to 450.  Bake 5 minutes to brown the top of the peppers.


Serve and enjoy!

9 comments:

  1. This is definitely a fun change with the feta. Wondering about ground lamb in it. This meal always comforts and warms,

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  2. This is also signature dish from my home country(Serbai) and we love it;)

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  3. We LOVE stuffed peppers! Going to have to try your version - I think they'd be great with the Feta!!

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  4. These look so festive, would be a great dinner for the holidays with a nice green salad! Great tutorial also, thanks!

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  5. Oh the peppers look amazing with that greek filling. I love the flavors of the mint and feta together with the peppers. Makes a nice presentation too

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  6. yummy yummy..Delicious..Thanks for the recipe dear

    Do visit my blog too
    http://yummytummy-aarthi.blogspot.com/

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  7. This looks wonderful. I have yet to make stuff bell peppers (no clue why), but always love the idea of them. I bet this would also taste fabulous with ground lamb.

    Thanks for the recipe inspiration! Your blog is beautiful.

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