Recipe for Greek Style Stuffed Bell Peppers
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Stuffed peppers are a classic Greek dish, and versions of it are cooked throughout Greece. This version includes ground beef, rice, and herbs and is finished with Avgolemono Sauce.
Greek Style Stuffed Bell Peppers With Avgolemono Sauce
- 6 bell peppers, rinsed
- 3 tablespoons Greek olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 tomato, finely chopped
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 cup water
- 1 teaspoon dried oregano
- 3 tablespoons fresh, chopped mint
- Salt, to taste
- Pepper, to taste
- 1 cup uncooked long grain rice
- 1 recipe avgolemono sauce
How to Make Greek Style Stuffed Bell Peppers With Avgolemono Sauce
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish with cooking spray.
Remove the tops from the peppers and take out the seeds. Arrange side by side in the baking dish. Set aside. Save the tops.
Pour the olive oil into a saucepan and set the heat to medium. Let the oil warm for 1 minute. Stir in the onions and saute for five minutes, or until they become soft. Add the garlic and celery and saute for another 2-3 minutes. Stir in the tomato and cook for another 2 minutes.
Crumble the ground beef into the skillet and cook for 5-6 minutes, or until the beef is cooked all the way through. You may need to break the beef apart more as it cooks.
Mix the tomato paste and water together in a small bowl. Pour into the skillet and stir. Set the heat to low and stir in the oregano, mint, salt, pepper, and rice. Remove the skillet from the heat.
Spoon the mixture evenly into each of the bell peppers and replace the tops. Place the baking dish into the center of he oven and cook until the rice is soft. This should take 40-45 minutes.
Prepare the avgolemono according to the recipe instructions. Use the pan juices for the broth. Spoon over the peppers just before serving.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston