Greek Style Stuffed Peppers Recipe

Greek Stuffed Peppers (Dairy and Gluten Free) The …

WEBApr 30, 2020 · Remove from heat and set aside to cool briefly. Preheat the oven to 350 degrees F. Assemble stuffed peppers. Assemble the bell …

Rating: 4.8/5(66)
1. The stuffing for our bell peppers begins with meat and chickpeas. To cook them, heat 1 tablespoon extra virgin olive oil in a pot and add chopped onions to cook briefly, then add the ground beef and cook till fully browned. Season with kosher salt, pepper and ground allspice. Add the chickpeas and toss around to cook briefly.u003cimg alt=u0022ground beef and chickpeas cooked for stuffing mixtureu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/stuffed-peppers-recipe-1.jpgu0022/u003e
2. Add the chopped parsley, rice (after you've soaked the rice in water for 20 minutes or so and drained it well), paprika and tomato sauce. Add 2 1/2 cups of water and bring to a high simmer until the liquid is reduced by 1/2 (you want the water to reduce well enough that it is barely covering the rice mixture). Turn the heat to low and cover. Cook for 20 minutes or until the rice has absorbed all the moisture and is fully cooked through (the rice should not be hard nor too sticky). u003cimg alt=u0022Rice stuffing for stuffed bell peppersu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/stuffed-peppers-recipe-5.jpgu0022/u003e
3. While the rice mixture is cooking, work on preparing the bell peppers. Use 6 large bell peppers. Remove the tops and seeds so that you have bell pepper shells to carry the stuffing. u003cbr/u003eHeat a grill or indoor griddle (brushed with a little olive oil) to medium-high heat and grill the bell peppers, covered for 10 minutes or so. You will need to uncover and turn the bell peppers around frequently until they have softened a bit and gained a nice color on all sides. (Tip: You can skip grilling the peppers but allow more time for baking, they do need to be quite tender to serve). u003cbr/u003eu003cimg alt=u0022bell peppers on the grillu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/stuffed-peppers-recipe-2.jpgu0022/u003e
4. Grab a baking dish that's large enough to fit the bell peppers standing up. Put 3/4 cup of broth (or water) in the baking dish. Add the bell peppers open side up.u003cimg alt=u0022Bell peppers cored and ready for stuffingu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/stuffed-peppers-recipe-4.jpgu0022/u003e

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Greek Stuffed Peppers {Paleo, Whole30, Keto} The …

WEBJul 27, 2020 · Preheat your oven to 375°F. Heat a large skillet over medium heat and add the oil once heated. Saute the onion for about a minute …

1. Prepare the tzatziki first. Add all ingredients (except the salt and pepper) to a food processor and pulse/process until well combined. It shouldn’t be completely smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
2. Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up. Preheat your oven to 375°F.
3. Heat a large skillet over medium heat and add the oil once heated. Saute the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with spices, salt, and pepper. Cook, breaking up lumps, to brown the meat. Add the lemon zest, parsley, olives and stir, then remove from heat.
4. Spoon the meat mixture into the peppers to slightly overfill. Bake in the preheated oven for 18-20 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer. Spoon the tzatziki over the peppers and serve immediately. Enjoy! If making ahead of time, cover and refrigerate or freeze after baking without the tzatziki.

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