Attempt these Greek Stuffed Peppers for one thing completely different! Greek stuffed greens are a pleasant vegetarian dish that you just positively wish to strive. They’re fantastic and you’ve got so many choices for the way to season them and serve them.
What Goes in These Greek Stuffed Peppers
Bell peppers: 4 pink bell peppers. They’re good and frivolously candy, plus actually nutritious in your physique.
Jasmine rice: For stuffing the peppers. Offers it substance.
Candy onion: A finely chopped candy onion to go together with the rice.
Spinach: Add some spinach for greens. Has plenty of vitamin Ok.
Parsley: An herb that goes nice in Greek recipes and has plenty of vitamin Ok identical to the spinach.
Pine nuts: These nuts add protein to the combo.
Vegetable broth: I made my very own vegetable broth from this Love and Lemons recipe, minus the salt, pepper, and bay leaves. You’ll be able to strive making your personal or you need to use store-bought broth.
Crimson potatoes: Small, pink potatoes are nice roasted on the aspect.
Olive oil: A little bit of olive oil for the within of the peppers and for roasting the potatoes.
Dill: Goes nice with Greek dishes and tastes nice on the potatoes.
My Inspiration for this Recipe
I acquired the concept for this recipe from this one on Veggies Don’t Chew. Mine is sort of related aside from a couple of fundamental variations:
- Used spinach as an alternative of kale
- No tomatoes
- Didn’t use a meals processor; chopped every little thing by hand or used it entire
- Added lemon zest to the underside of the peppers
- Seasoned the potatoes with olive oil, vegetable broth, and dill
Tips on how to Make Greek Stuffed Peppers
First off, you wish to minimize the tops off the peppers and take away the insides. Subsequent, you rinse them off and place them on a baking sheet.
Then, you begin getting ready the filling. I zested 4 tablespoons of lemon zest utilizing a cheese grater and added a tablespoon to every pepper. After that, I added a teaspoon of olive oil to the within of every bell pepper.
The following step was peeling, rinsing and chopping the produce within the filling. Peeling, chopping and rinsing the onion. Chopping and rinsing the parsley. Rinsing the spinach in a colander.
I ready the filling in a big, coated pan. I used 1/4 vegetable broth and added onion, then sautéed it till it turned translucent. After that, I added 3/4 cup extra broth and three/4 cup of rice and coated the pan to entice the warmth and convey every little thing to a boil. As soon as the rice had began to melt and cook dinner, I added 1/2 cup extra vegetable broth and 5 oz of spinach, then sautéed it to wilt the spinach a bit. Then, I added the parsley and pine nuts and continued sautéing for a bit, then turned the warmth off. And there’s the filling in your Greek stuffed bell peppers!
Fill every bell pepper with the filling and put the highest on it, then coat the skin in vegetable broth.
Now, these stuffed bell peppers are nice with potatoes on the aspect. I seasoned mine with dill weed so as to add to the Greek aptitude. I chopped child pink potatoes into quarters and rinsed them in a colander, then unfold them over a baking sheet. To coat the skin, I used a little bit of vegetable broth and olive oil, after which seasoned them with dried dill weed.
Bake every little thing on the identical baking sheet at 350 levels for 45 minutes. And there you will have your Greek stuffed bell peppers!
Different Greek Impressed Recipes from The Kitchaissance
4 pink bell peppers
1 candy onion
1 cup pine nuts
3/4 cup Jasmine rice
5 oz spinach
3/4 cup parsley
2 cups vegetable broth
4 tbsps lemon zest
6 to 8 small pink potatoes, or 2 to 3 medium ones
2 tbsps + 1 tsp olive oil
3/4 tsp dill weed
1. Preheat the oven to 350 F (175 C). Minimize the tops off of the peppers and take away the insides. Save all the tops to cowl them later, however discard the within of the peppers. Rinse them off within the sink and set on a baking sheet.
2. Utilizing a cheese grater, zest 4 tablespoons of lemon zest and add a tablespoon to the within of every pepper.
3. Add a teaspoon of olive oil to the within of every pepper subsequent.
4. Rinse and chop the parsley and measure out 3/4 cup.
5. Peel and chop the onion finely, then rinse in a colander.
6. Rinse the spinach in a colander additionally.
7. Add 1/4 cup of vegetable broth to a big, coated pan over the stovetop, and switch the warmth on excessive.
8. Add the onions to the pan and saute till they’re translucent.
9. Add the rice to the pan, then add 3/4 cup extra vegetable broth. Cowl the pan to entice the warmth and convey every little thing to a boil.
10. After the rice has began to cook dinner and soften, add 1/2 cup extra vegetable broth, then add the spinach and saute to wilt it for a bit.
11. Subsequent, add the parsley and pine nuts and proceed to stir to mix. Flip off the warmth.
12. Stuff the peppers and pour some vegetable broth overtop for those who like.
13. Chop the potatoes, rinse in a colander, prepare on the baking sheet with the peppers, drizzle with olive oil and vegetable broth, then sprinkle with dill.
14. Bake every little thing within the oven for 45 minutes, then serve.
Notes
*Notice: You’ll in all probability make extra stuffing (rice, spinach, parsley, onion, and pine nuts) than what is going to fill the bell peppers. So you’ll in all probability use solely half of it to stuff the peppers and have half of it left over. Or you might make eight stuffed peppers as an alternative of 4. Your name.
- Prep Time: 20 minutes
- Prepare dinner Time: 1 hr
Vitamin Information
It is a vitamin information label I crafted for my Greek stuffed peppers. (These are my very own calculations and have not been reviewed by the FDA.)
