Time 40m Number Of Ingredients 11 Steps:
In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later). Prepare the stuffing. In a food processor, add 2 tbsp’s of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined. Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won’t pour out, when melted. Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet. Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.
Time 1h20m Yield 4 Number Of Ingredients 16 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well. Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed. Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish. Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.
Time 1h20m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes. Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes. Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil. Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
Time 1h30m Yield 4 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to ground beef; cook and stir until until water evaporates, about 5 minutes. Mix ground beef mixture, rice, tomato soup, tomato, mushrooms, red onion, feta cheese, and green onions together in a bowl; spoon into green bell peppers. Arrange stuffed peppers in a baking dish. Bake in the preheated oven until peppers are softened and filling is cooked through, about 1 hour. Serve with kalamata olives on the side.
Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400°F (205°C). Cut the tops off of the bell peppers, then scrape out the seeds and white pith. Save the pepper tops and set them aside. In a medium mixing bowl, combine all the remaining ingredients, season with salt and pepper, and stir together so that everything is thoroughly mixed. Divide the beef mixture in half and stuff it into the peppers, then place the tops of the peppers back on top. Transfer the peppers to a baking sheet or oven-safe skillet, then bake in the preheated oven until the meat is cooked through and the peppers are soft and starting to shrivel, 40 to 45 minutes. Cool for 5 minutes, then serve. Enjoy!
More about “greek stuffed peppers with feta mizithra cheeses recipes”
Time 5h Yield 8 servings. Number Of Ingredients 16 Steps:
In a large skillet, heat oil over medium-high heat. Add fennel and onion; cook and stir until tender, 6-8 minutes. Add spinach and garlic; cook 1 minute longer. Cool slightly., Cut and reserve tops from peppers; remove and discard seeds. Pour 1 cup crushed tomatoes into bottom of a 6- or 7-qt. slow cooker. In a large bowl, combine lamb, barley, 1 cup feta cheese, olives and seasonings; add fennel mixture. Spoon mixture into peppers; place in slow cooker. Pour remaining crushed tomatoes over peppers; replace pepper tops. Cook, covered, on low 4-1/2 to 5-1/2 hours, until peppers are tender. Serve with additional feta and, if desired, chopped parsley.
