Traditional Stuffed Peppers
A Grecian classic. Colorful bell peppers are filled with a mixture of rice, tomatoes, onion, and fresh herbs, then baked to tender perfection. Healthy and flavorful.
- 8-10 large bell peppers
- 2 tbsp of olive oil plus extra
- 3 small onions, chopped
- 2 cloves of garlic, minced
- 1/2 cup of fresh parsley minced
- 1/2 cup of fresh dill, minced
- 1/4 cup of fresh mint, minced
- 2 cups of rice, cooked
- 1 can (14.5 oz) of diced tomatoes
- 1 can (6 oz) of tomato paste
- 2 cups of water
- Salt and pepper to taste
- Preheat your oven to 350°. Set up a deep baking dish or pan to use.
- Wash and prepare the peppers. Cut off the tops to make lids, and remove all the seeds from the inside.
- In a stock pot or large sauté pan, heat up the olive oil on medium heat.
- Place the onions and garlic into the oil, cooking them until the onions soften.
- Add in the dill, parsley, mint, and rice, stirring it all up.
- Continue cooking until the mixture is hot.
- Mix in the diced tomatoes and tomato paste.
- Season the mixture with salt and pepper, then cook for a few more minutes.
- Remove the filling from the heat.
- Spoon the rice mixture into the peppers, filling them completely with just a little room to place the lid back on.
- Place the stuffed peppers into the baking dish or pan, then pour the water over them.
- Drizzle the peppers with some more olive oil.
- Bake the peppers until they are tender.
When prepping the peppers, cut at an inward, downward angle. The lid will stay on top as opposed to falling into the pepper.
If a pepper won't stand on its own (and it's important to you), then cut a little bit off the bottom so make it sit level.
If you end up with more flling than peppers, just make a cup out of aluminum foil and cook it with the peppers.
You can really variate any way you like. If you wish to bring meat into this dish, just add one pound of ground beef or lamb to the recipe. You're best to brown the meat after the onion and garlic, then continue on.
Best to serve these peppers with some grated cheese. Zwieback is a local favorite, but parmesean or romano works nicely.