Greek Stuffed PeppersSubmitted by: PHILOSOPHER_GRL
IntroductionColorful, stuffed peppers baked until browned and tender. Colorful, stuffed peppers baked until browned and tender.
1 1/2 cups Cooked White Rice
1 Lb lightly browned ground beef
6 mdm yellow, orange. or red bell peppers
2 cloves garlic, minced
1 mdm onion, sliced small
3/4 cup tomato sauce (jarred, canned, or homemade)
1/2 cup water
2 Tbsp extra virgin olive oil
1/4 tsp oregano
1/4 tsp basil
1/4 tsp thyme
* Preheat oven at 350*F (171*C)
* Saute garlic and onion in 1 Tbsp of the olive oil until soft.
* Combine garlic, onion, herbs, rice, and ground beef.
* Stuff each pepper leaving a small space for the tomato sauce.
* Spoon tomato sauce into each pepper's center.
* Coat the outside of each pepper with the remaining 1 Tbsp of olive oil.
* Place each pepper in a shallow baking pan and pour in 1/2 cup water.
* Bake for 45 min., pouring more water into pan as water dries up.
* When peppers are extra tender, wrinkled, and slightly browned, they are done! Happy eating!
Number of Servings: 6
Recipe submitted by SparkPeople user PHILOSOPHER_GRL.
Rate This Recipe
Member Ratings For This Recipe
These turned out great! To make easily managed smaller portions, I cut the peppers in half and stuffed the halves. I also substituted rehydrated texturized vegetable protein in place of the beef.
I will definitely make these again; and am planning on mixing some feta in with the stuffing. - 1/18/09
Another great recipe! ItÂ´s one of my favorites, and even our son loves them. The tomato sauce on top gives it that extra little zing. To tell you the truth, I never liked stuffed peppers before, but after tasting these, I was totally hooked. Everyone should try this recipe :) - 1/6/09
Some variations to save time. Parboil the peppers before stuffing, and use cooked brown rice or barley. Can use Manwich instead of tomato sauce in the meat & rice mixture for flavor & skip the seasonings. Also, top the pepper halves with low-fat slice of Jack cheese. - 9/25/09