Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by GreekShops.com

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
 
   Greek Restaurants
   and Dining Guides
 
   Cookbooks
 
   Food and Delicacies
   from Greece
  Appetizers
  Salads
  Soups
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Vegetables
  Preserves
  Pastry and Desserts
  Stuffed Bell Pepper
  Beef Braised with Onions, Honey, and Bay Leaf
  Lamb Souvlaki (with Lemon Rice)
  Roasted Lamb Shanks
  Lamb With Pomegranate Glazed Onions
  Stuffed Tomatoes
  Onion Stuffed with Ground Meat and Pine Nut
  Skewer Ground Lamb Kebabs
  Meat Stuffed Eggplant (Melitzanes Papoutsakia)
  Lamb Parcels (Arni Kleftiko)
   
   

CONVERSION CALCULATOR:
 


 =



 =



hosted by GoGreece.com
 

 

 
 
Stuffed Bell Pepper
 
Ingredients  
1/4 cup olive oil 
1 large yellow onion, finely chopped 
2 cloves garlic, minced 
1/2 cup finely chopped celery 
1 pound ground beef or lamb, or a combination of beef and lamb 
One 28-ounce can tomatoes with juice (or one 6 ounce can tomato paste mixed with 3/4 cup water) 
2 tablespoons finely chopped fresh mint (optional) 
1 tablespoon finely chopped fresh oregano 
1 teaspoon ground cinnamon 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1 cup uncooked long-grain white rice 
6 medium sweet bell peppers 
 
Preparation
. In a large saute pan, heat the olive oil over medium-high heat. Add the onion, garlic, and celery and cook until the onion is soft and clear, 3 to 4 minutes. 2. Add the ground meat and brown lightly. Skim the excess fat. Dice the tomatoes and add both the tomatoes and their juice (or tomato paste and water) to the meat. Add the herbs, cinnamon, salt, and pepper and simmer for 5 minutes. Taste and adjust the seasoning. Add the rice and simmer until almost all the liquid has been absorbed, 10 to 15 minutes. 3. Preheat the oven to 350F. 4. While the rice and meat mixture is simmering, slice off enough of the stem end of each bell pepper to expose the whole cavity. Reserve the tops. Remove the seeds and ribs from the pepper cavities and rinse with water. Use a spoon to fill each pepper loosely with the meat mixture, leaving room for the filling to expand. Replace the tops. Place the stuffed peppers in a 9-by-13-inch baking dish and pour in water to a depth of about 1/2 inch. 5. Bake, basting every 15 minutes, until the rice in the filling is tender, about I hour. (Add more water if the dish becomes dry, and cover the peppers with aluminum foil if they begin to turn brown.) Serve immediately.

excerpts from: "Cat Cora's Kitchen", by Cat Cora


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 GreekCuisine.com. All rights reserved.
GreekCuisine.com is part of the GoGreece.com network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA