Rabu, 09 November 2011
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Happy Wednesday everyone! Its Date Night and Dinner Parties today at The Slow Roasted Italian. Tonight we are serving Greek Stuffed Peppers, a twist on the ordinary. An impressive dish to serve for Date Night or Dinner Party!!! Hope you enjoy, Em and I love these!
Mr. W likes the stuffing, but not the pepper flavor. I started making his in ramekins, so he gets the best of both worlds. Catering to a picky eater has made me an out of the box thinker. I sure have come a long way from my days as a member of the "clean plate club" (my youth). My family served it and you ate it. Can you imagine my mom having to make 7 different adjustments to each meal, one for each persons preferences???
Mr. W likes the stuffing, but not the pepper flavor. I started making his in ramekins, so he gets the best of both worlds. Catering to a picky eater has made me an out of the box thinker. I sure have come a long way from my days as a member of the "clean plate club" (my youth). My family served it and you ate it. Can you imagine my mom having to make 7 different adjustments to each meal, one for each persons preferences???
Greek Stuffed Peppers
3 garlic cloves, minced
1 cup onions, diced
1 cup onions, diced
1 pound 93% lean beef
drizzle extra virgin olive oil
Salt and pepper (pinch of each)
1/2 tablespoon dried oregano
1/4 cup fresh mint, chopped
2 cups brown rice, cooked
1 teaspoon pepper
1 can diced tomatoes
4 ounces reduced fat feta cheese, finely diced (divided)
1 egg, whisked
1 teaspoon salt
½ teaspoon pepper
1/4 cup fresh mint, chopped
2 cups brown rice, cooked
1 teaspoon pepper
1 can diced tomatoes
4 ounces reduced fat feta cheese, finely diced (divided)
1 egg, whisked
1 teaspoon salt
½ teaspoon pepper
6 red bell peppers, cut off the tops - de-seed and de-vein
Preheat oven to 375.
Preheat oven to 375.
In a medium skillet over medium heat, drizzle with olive oil. Add onion and garlic, cook until onion is translucent, add beef and a pinch of salt. Cook until beef is cooked through.
Add oregano and diced tomatoes. Cook until tomatoes are warmed. Set aside.
In a large bowl combine cooked beef mixture, rice, mint, 3 ounces of the diced feta, egg, salt and pepper. Mix well to combine.
In a 9x13 baking dish set up peppers (I used 2 ramekins and 4 peppers). Fill each pepper evenly with the mixture.
Top each with the remaining feta. Place pepper tops on the filled peppers. Fill the baking dish with water (covering 1/2” of the peppers).
Bake 35-45 minutes, until peppers are tender. Remove pepper tops and turn oven to 450. Bake 5 minutes to brown the top of the peppers.
Serve and enjoy!
Add oregano and diced tomatoes. Cook until tomatoes are warmed. Set aside.
In a large bowl combine cooked beef mixture, rice, mint, 3 ounces of the diced feta, egg, salt and pepper. Mix well to combine.
In a 9x13 baking dish set up peppers (I used 2 ramekins and 4 peppers). Fill each pepper evenly with the mixture.
Top each with the remaining feta. Place pepper tops on the filled peppers. Fill the baking dish with water (covering 1/2” of the peppers).
Bake 35-45 minutes, until peppers are tender. Remove pepper tops and turn oven to 450. Bake 5 minutes to brown the top of the peppers.
Serve and enjoy!
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