Wednesday, September 10, 2014

Stuffed Peppers Greek Style

As the temperature cools down i love to serve my stuffed peppers and i do them the way my mom taught me, with rice, not bread crumbs.  There are options, for those who do not like garlic, it is not necessary, but i would add some feta cheese inside the pepper in its stead.



·       4 large green peppers
           make sure the bottoms are flat!
·       1 lb ground beef (or lamb)
          beef should have a minimum of 15% fat
·       2 large eggs
·       1 tablespoon oregano
·       1/2 teaspoon salt
·       3 cloves garlic, minced
·       1/2 onion, minced
·       6 basil leaves, chopped fine
·       1 cup half cooked rice, cooled
          make this using a 1 to one ratio of water to rice
·       olive oil
·       1/2 cup tomato sauce
·       1 small can tomato paste (or ketchup)

remove the stems and all seeds from the peppers
coat the outside of the peppers with olive oil
place upright in a 9 in x 9 in baking pan
(they should fit comfortably in the pan with out falling over)
mix the eggs, garlic, onion, oregano, salt, basil, tomato sauce and rice with the ground beef
stuff the peppers to just below the top of the opening with the meat mixture
cover the opening with tomato paste or ketchup
if using tomato paste - season it with additional oregano and salt and a bit of sugar
bake at 350 F for 1 hour
serve warm