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My review
Stuffed Bell Peppers, Greek Style
Bubbe
"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."
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Ingredients
1 h 20 m servings 325 calsOriginal recipe yields 6 servings (6 peppers)
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Directions
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.
Nutrition Facts
Per Serving: 325 calories; 15.2 g fat; 29.7 g carbohydrates; 16.6 g protein; 51 mg cholesterol; 448 mg sodium. Full nutrition
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Reviews
Read all reviews 1625 Ratings
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Most helpful positive review
3/25/2009
Being married to a greek from Greece for many years, I will tell you exactly what is missing from this recipe. When you are cooking the meat sauce, place a small cinnamon stick (not cinnamon po...
Most helpful critical review
10/28/2010
combined with the tips from others, it's not bad. suggested alterations: -cinnamon and whole cloves in the meat mixture -mix in herbed, crumbled feta after meat is done, prior to stuffing -omit ...
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3/25/2009
Being married to a greek from Greece for many years, I will tell you exactly what is missing from this recipe. When you are cooking the meat sauce, place a small cinnamon stick (not cinnamon po...
6/6/2009
My family loved it. I substituted the lamb, for ground beef, because that was all I had. And I added fresh mint, which just make it come alive! Thank you for the recipe!
7/5/2010
I've made this twice now (once with beef and once with lamb). From reading the comment section I knew to add a cinnamon stick to the meat when it was cooking and I added fresh mint. Right before...
10/28/2010
combined with the tips from others, it's not bad. suggested alterations: -cinnamon and whole cloves in the meat mixture -mix in herbed, crumbled feta after meat is done, prior to stuffing -omit ...
8/4/2009
Very very nice! I did use ground chuck because it's hard to get lamb around here. I used both green and red bell peppers to try because usually I only like red bell peppers but this recipe real...
9/12/2010
Made these for dinner tonight. Ever since I discovered this recipe on here, I've had a craving for it. Actually, it was a toss-up between this recipe and Tina's Greek stuffed peppers recipe. I h...
8/18/2009
This was wonderful and easy! I too had to use ground beef... couldn't find lamb. I doubled the mint and used green,orange,and yellow bell peppers. I also topped the peppers with 8oz reduced fat...
5/3/2011
Thank you for such a great recipe... This has become one of our family's staples.