Best Tinas Greek Stuffed Peppers Recipes

GREEK STYLE STUFFED PEPPERS RECIPE

Greek Style Stuffed Peppers Recipe image

You'll love these stuffed peppers, prepared Greek-style and stuffed with a perfectly seasoned meat mixture with rice and chickpeas and fresh herbs. You can prepare parts of this recipe ahead of time, and you can even freeze leftover stuffed peppers! Serve them as the main coarse or a side dish.

Provided by Suzy Karadsheh

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

Greek extra virgin olive oil (I used Private Reserve EVOO)
1 small yellow onion, chopped
1/2 lb ground beef
Kosher salt + black pepper
1 tsp ground allspice
2 garlic cloves, minced (or 1 tsp garlic powder)
1 cup cooked or canned chickpeas, drained and rinsed
1 small bunch fresh parsley, chopped ( about 1 cup packed fresh parsley. Or a mixture of chopped fresh parsley and fresh dill)
1 cup white rice, soaked in water for 2o to 30 minutes, then drained
3/4 tsp hot or sweet paprika
1/4 cup tomato sauce
2 1/4 cup water
6 bell peppers, any colors, tops removed and cored
3/4 cup chicken broth (or water)

Steps:

In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.
To the same pot, now add the parsley, rice (which had been soaked in water and drained), paprika, and tomato sauce. Stir to combine. Add the water and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20 minutes or until the rice is fully cooked and no longer hard nor too chewy. Taste and adjust seasoning to your liking.
While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
Preheat the oven to 350 degrees F.
Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.
Cover the baking dish with foil (making sure the foil does not touch the stuffed peppers) and place the dish on the middle rack of your heated oven. Bake for 20-30 minutes.
Remove from the oven and garnish with parsley, if you like, and serve.
To serve stuffed peppers as a main dish Greek-style, add Tztaziki sauce and Greek salad for sides.

Nutrition Facts : Calories 281 calories, Sugar 7.7 g, Sodium 37.7 mg, Fat 4.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 44.4 g, Fiber 5.3 g, Protein 14.5 g, Cholesterol 22.6 mg

GREEK-STYLE STUFFED PEPPERS

Greek-Style Stuffed Peppers image

Provided by Ellie Krieger

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound lean ground beef
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 2 cups)
1 small onion, minced (about 1 cup)
1/2 cup bulgur
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 red bell peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
1/3 cup crumbled feta cheese

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.