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Stuffed peppers(traditional Greek dish)

Added by runneralps | Wed 25 Feb 2009 @ 18:59

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Traditional Greek food

Ingredients
4 serves
16 green wide peppers or tomatoes
20 tbsp rice
2 onions peeled and chopped (in as many pieces as you could)
handful of parsley,thyme and basil
1/2 tea sp oregano
2 tea sp salt
1/4 tea sp pepper
6 tb sp olive oil
1/2 of glass tomato sauce(you may use fresh tomatoes)

Method
In an cooking utensil (pan) add rice ,onion,herbs and all the other ingredients and 2 spoons olive oil. Mix them all.
After you have washed peppers and tomatoes, open them with a knife and \"dig\" them.Throw the seeds from the peppers, but keep the inner flesh of tomatoes. This flesh you may add it, in the mixture i have already said before.This will give extra taste to your food and moreover will give to it antioxidants, (lycopene), useful to our immune system.Anyway .....
Use a spoon to stuff the peppers and the tomatoes, and place them in a roasting pan, one by one and side by side.It is preferable to lay them in a pyrex, but if you dont have such an utensil its ok.
The next step is to add 2 glasses of water and the olive oil.
Then put the food in a preheat oven and cook it for 1 hour (190 c)

tried this recipe or a similar one? share your tips...

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3. by runneralps on Thu 24 Jun 2010 @ 17:22

@ lara
add the water in the pyrex trying not to spill it on the peppers ...

4. by lara on Fri 18 Jun 2010 @ 17:18

where do u put the water? in the pyrex dish over the stuffed peppers?!

5. by runneralps on Wed 10 Mar 2010 @ 19:08

well it makes 4 serves and it takes about an hour(or so) and half to prepare it.....

6. by hoohoo on Tue 16 Feb 2010 @ 19:12

I love the look of it but I need to know:
How many people does it serve
and how long does it take to make
thanks

7. by Mel on Sat 13 Feb 2010 @ 11:20

Same question as mummza... Did you cook the rice before hand?

8. by TerryKay on Tue 26 Jan 2010 @ 06:04

Did it with tubes of herbs and cous cous. Used some of those big long peppers (Don't remember name, but most of seeds come out with stalk to leave it intact). Once stuffed I plugged top with a cherry tomato. Turned out lovely. Pepper's flesh was almost sweet enough for desert. Gonna try it on BBQ (Semi blackened skin, YUM) with grated Emental cheese, basil, and tomato mix nice time. Wonder if minced chicken or tuna or.... The possibilities are endless.

COOL IDEA MATE!!

9. by TerryKay on Sun 17 Jan 2010 @ 11:40

A few questions if you don't mind.

Are the herbs dry or fresh?
Could I use those tube of paste herbs?
Is the handful of parsley, thyme and basil a handful of each or three in one handful?
Is the tomato sauce the bottle of sauce type? The type you bang the base of in the cafe when blobbing it on your chips.

10. by TerryKay on Sun 17 Jan 2010 @ 04:26

This recipe has been recommended as an easy recipe for a blind chef. I just have a few questions, if you don't mind.
Are we talking dry or fresh herbs (could these tubes of herb paste be used)?
For the handful of parsley, thyme and basil, is that a handful of each or all 3 making up 1 handful?
When you say tomato sauce, do you mean the bottle of Heinz type that we blob on our burgers?

11. by morwenna on Wed 29 Apr 2009 @ 13:11

This looks yummy, I think I will make this as a side dish the next time we have a bbq!
Thanks

12. by runneralps on Sat 07 Mar 2009 @ 08:19

no you dont cook the rice first before you stuff the peppers...also you cant freeze this food

13. by Ginny on Thu 26 Feb 2009 @ 12:40

Hi there,
Does this recipe freeze well after cooking?

14. by mummza on Wed 25 Feb 2009 @ 19:22

Do you cook the rice first before you stuff it into the peppers?
This looks really good, I have enjoyed the blog pictures of the preparation.

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