Greek Chicken Stuffed Bell Peppers Recipes
GREEK-STYLE STUFFED PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
- Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
GREEK-STYLE STUFFED PEPPERS
One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
Provided by GATOULA
Categories World Cuisine Recipes European Greek
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.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g
GREEK-STYLE STUFFED PEPPERS
The bounty of peppers found at the local farmers market in the early fall, combined with some standard Greek ingredients, creates a dish that bursts with color and fresh flavor. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 313 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 684mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 17g protein. Diabetic exchanges
CHICKEN-STUFFED GREEN BELL PEPPERS
Make and share this Chicken-Stuffed Green Bell Peppers recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut tops off of peppers and remove seeds.
- Place peppers in a large pot of boiling water and boil for 3 minutes.
- Drain and rinse in cold water; set aside.
- In a saucepan, cook onion and garlic in melted butter until tender.
- Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
- Lower heat; cover and simmer until the rice is tender.
- Remove from heat; stir in tomatoes, mushrooms, and zucchini.
- Spoon mixture into the peppers; put in a greased 2-quart casserole.
- Spoon remaining rice mixture around the peppers.
- Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
- Uncover and sprinkle with parmesan cheese, bake 5 minutes more.
Nutrition Facts : Calories 539.5, Fat 18.1, SaturatedFat 8.1, Cholesterol 105, Sodium 938.1, Carbohydrate 53, Fiber 8.1, Sugar 11, Protein 43.5
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#time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #american #easy #chicken #dietary #low-carb #midwestern #low-in-something #meat #chicken-thighs-legs #3-steps-or-less #4-hours-or-less
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