GREEK-STYLE STUFFED PEPPERS
The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly., Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup feta cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.
Nutrition Facts : Calories 313 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 684mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic exchanges
GREEK STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: large red bell peppers, small red onion, ground beef, feta cheese, kalamata olives, fresh parsley leaf, fresh mint leaf, kosher salt, black pepper
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (205°C).
- Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside.
- In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed.
- Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top.
- Transfer the peppers to a baking sheet or oven-safe skillet, then bake in the preheated oven until the meat is cooked through and the peppers are soft and starting to shrivel, 40 to 45 minutes.
- Cool for 5 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 17 grams, Sugar 8 grams
TACO-STUFFED PEPPERS RECIPE BY TASTY
If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.
Provided by Tasty
Categories Lunch
Time 55m
Yield 6 peppers
Number Of Ingredients 22
Steps:
- Cut off the top and remove the seeds from each pepper.
- Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
- While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
- NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
- Add diced onion - continuing to cook until softened, about 4-5 minutes.
- Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
- Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
- Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
- Return to the oven for 15 minutes until the cheese has melted.
- Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
GREEK-STYLE STUFFED PEPPERS
One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
Provided by GATOULA
Categories World Cuisine Recipes European Greek
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
- Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
- Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
- Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g
GREEK STUFFED BANANA PEPPERS
If you're looking for a ground turkey recipe that delivers, this is the one! The filling is flavorful and the peppers add some nice heat. You can easily stuff them ahead of time and bake them up when you're ready. -Ola Snow, Powell, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cut and discard tops from banana peppers; remove seeds. In a Dutch oven, cook peppers in boiling water 2 minutes. Drain and rinse in cold water; pat dry., In a small skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in basil; transfer to a large bowl. Stir in olives, cheese, bread crumbs, water, egg substitute and pepper. Add turkey; mix lightly but thoroughly., Spoon mixture into banana peppers. Place in a 13x9-in. baking dish coated with cooking spray; top with tomato sauce. Bake, covered, 45-50 minutes or until a thermometer inserted in turkey mixture reads 165° and peppers are tender.
Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 431mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
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