Stuffed Bell Peppers, Greek Style Recipe

Name: Stuffed Bell Peppers, Greek Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 1/4 cups onion, chopped; 1 pound ground lamb; 3/4 cup white rice; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried mint, crushed; 1 cup water; 1/4 cup chopped fresh parsley to taste; 1 (14.5 ounce) can chicken broth; 1 (14.5 ounce) can petite diced tomatoes; 6 green bell pepper, top removed, seeded

Servings: persons

2 tablespoons extra virgin olive oil
1 1/4 cups onion, chopped
1 pound ground lamb
3/4 cup white rice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried mint, crushed
1 cup water
1/4 cup chopped fresh parsley to taste
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can petite diced tomatoes
6 green bell pepper, top removed, seeded

1
Preheat an oven to 350 degrees F (175 degrees C).
2
Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground lamb; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the bell peppers, and place them into the dish.
3
Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 1/4 cups onion, chopped, 1 pound ground lamb, 3/4 cup white rice, and more.

Yes, Stuffed Bell Peppers, Greek Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Bell Peppers, Greek Style

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