-
-
My review
Stuffed Bell Peppers, Greek Style
4
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 325Original recipe yields 6 servings (6 peppers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1626 Ratings
-
-
-
-
-
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 ...
Most helpful
Most positive
Least positive
Newest
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.