My cooking usually has a Greek flair to it, on account of my grandparents' Greek origin! So here are my very tasty and very Greekish Stuffed Bell Peppers!
INGREDIENTS:
- 8 medium bell peppers, any color, washed & cut (seeds removed)
- 2 tbsp of olive oil plus ¼ cup more for over the peppers when they are stuffed and ready to go into the oven
- 1 large yellow onion chopped
- 1 large red onion chopped
- 2 carrots peeled and finely chopped
- 4 cloves of garlic peeled and minced
- 1/4 cup of Greek seasoning
- a dash of crushed red pepper flakes
- Salt and Pepper to taste
- 2 lbs of ground beef
- 1 can of diced tomatoes with chili peppers ROTEL
- 1/2 cup yellow long grain rice
- ½ to 1 cup water or broth plus an extra ½ cup for the sauce on the bottom of the pan
- ¼-½ cup of grated Parmesan cheese
- 1 cup of Four Cheese Shredded
- 4 potatoes peeled and chopped into large chunks
Directions:
- Heat 2 tbsp of olive oil in a pan and sauté onions and garlic all for 5-7 min until they start to soften.
- Add your meat and brown & season with pepper, garlic powder, red pepper flakes
- Add the diced/crushed tomatoes with chili peppers & continue to sauté and stir
- Add 1/2 cup of rice and water to the pan (add more if sauce gets too thick as needed) stir well, check and let simmer on medium low for 10-15 min until it’s a little thicker and the rice is almost cooked through. Stir in the Parmesan cheese (if using) and then remove from heat and set aside.
- Meanwhile clean and cut the peppers vertically, core them & remove seeds and ribs
- Preheat the oven to 350°F
- Prepare your pan or casserole dish. Place the peppers into pan & brush lightly with olive oil
- Stuff all the peppers. Feel free to overstuff, the filling will make a good sauce at the bottom of pan
- Peel and quarter the potatoes and wedge them between peppers.
- Drizzle with remaining ¼ cup of olive oil over the peppers and season with pepper, garlic powder and oregano.
- Cover with foil tightly and roast for 30-45 minutes depending on size of peppers. Then increase temperature to 375°F, remove foil and continue cooking for another 20-30 minutes until edges are slightly charred, and peppers are soft & can be easily forked
- Remove from oven & immediately sprinkled 4 cheese mix or some provolone slices on each pepper. SERVE & ENJOY!
*Watch your SODIUM levels with this one! If you're going to add the Parmesan in addition to Greek seasoning, don't use the salt shaker! You can taste the meat mixture and adjust before stuffing!