SLOW-COOKER GREEK STUFFED PEPPERS
These vegetarian wonders are fast to prep and come out tender and tasty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 4h15m
Number Of Ingredients 9
Steps:
- Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
- Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
- Sprinkle peppers with scallion greens; serve with lemon wedges.
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
YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)
Make and share this Yemista (Greek Stuffed Tomatoes and Peppers) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
- Cut off tops of peppers (retain tops) and remove seeds and membrane.
- Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
- Take tomato flesh and process it until pureed.
- Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
- Stuff the vegetables evenly with this mixture.
- Replace tops of tomatoes and peppers.
- Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
- Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
- Turn off oven and leave in for another hour to'mellow' before serving.
- This is best served slightly warm or at room temperature.
- It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
- It will also have yummy juices begging to be mopped up with bits of crusty bread.
- In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
- That way you can have a couple of wedges of potato too.
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
YEMISTA (GREEK STUFFED PEPPERS)
These peppers stuffed with a seasoned ground pork and rice mix are a Greek favourite. You can also use the pork mixture to stuff zucchini and baby eggplants. Serve with a green salad and crusty bread.
Provided by English_Rose
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
- Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork.
- Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
- Stir until the rice becomes transparent and the meat loses its redness.
- Preheat the oven to 350°F
- Use the mixture to loosely fill the empty peppers.
- Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.)
- Put the reserved pepper tops back on the peppers, like lids.
- Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
- Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.
GREEK STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: large red bell peppers, small red onion, ground beef, feta cheese, kalamata olives, fresh parsley leaf, fresh mint leaf, kosher salt, black pepper
Provided by Tasty
Categories Dinner
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!
Nutrition Facts : Calories 226 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 17 grams, Sugar 8 grams
GREEK STUFFED PEPPERS
This is another one of my creations. I was messing around in the kitchen and this is what happened. I'm still working on it so I am looking for feedback. This is more of an appetizer or finger food.
Provided by CollegeCooker
Categories World Cuisine Recipes European Greek
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.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 3.3 g, Cholesterol 35.3 mg, Fat 16.7 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 6.4 g, Sodium 588.8 mg, Sugar 2.1 g
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.
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- Cut and prepare all of your vegetables.♦ Peppers: slice the tops off but leave in tact, making little "hats". Reference the picture above. Set aside in the pan with the matching top.♦ Dice your onion and and mince your garlic and add to a large skillet.♦ Wash and finely chop your herbs (parsley, dill, mint) and set aside.♦ Cut your zucchini into 1 inch rings and your tomatoes into wedges. Add the tomato and zucchini to a blender/food processor. Blend into a puree and set aside.♦ Peel and cut your potatoes into wedges, about 1/2 inch thick.
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- Slice the top of the tomatoes off (keeping each top close to its corresponding tomato), then scoop the flesh out of them using a teaspoon. Leave enough around the edge so that the tomato ‘shell’ stays intact. Put the tomato flesh straight into a food processor.
- Pre-heat the oven to 200C / 390F. Heat up a big drizzle of olive oil in a large saucepan and add the grated onions, zucchini, carrot and garlic. Cook and stir for a few minutes until softened, then add the beef. Cook and stir again until meat is browned (another few minutes).
EASY GREEK STUFFED PEPPERS | SOUTHERN LIVING
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5/5 (1)Category PeppersServings 4Total Time 55 mins
- Heat oil in a large skillet over medium-high. Add beef; cook, stirring to crumble, until mostly browned, about 6 minutes. Add onion and garlic; cook, stirring, until beef is cooked and onion is tender, about 4 minutes. Stir in next 6 ingredients. Cook, undisturbed, 1 minute. Remove from heat; cool 5 minutes.
- Divide mixture evenly among bell pepper halves (about 1/2 cup each). Arrange in a 9- x 13-inch baking dish.To cook now: Preheat oven to 350°F. Bake 10 minutes. Sprinkle cheese on peppers; bake until heated through, 20 to 35 minutes. Sprinkle with oregano.To freeze for later: Wrap dish tightly in 2 layers of plastic wrap. Wrap in heavy-duty aluminum foil. Freeze up to 1 month.To thaw and cook: Thaw in refrigerator 24 hours. Preheat oven to 350°F; place unwrapped dish on counter while oven preheats. Bake 20 minutes. Sprinkle cheese on peppers; bake 25 to 30 minutes. Sprinkle with oregano.
GREEK STUFFED PEPPERS RECIPE | MYRECIPES
From myrecipes.com
Total Time 1 hr
- Cut tops from peppers, and reserve tops. Remove seeds and membranes, and place hollowed peppers in an 8-inch square glass baking dish. Add water to bottom of dish; cover with plastic wrap, and microwave on HIGH until peppers are slightly softened, about 4 minutes. Remove plastic wrap; discard water, and allow peppers to cool slightly.
- Preheat oven to 375°F. Prepare rice according to package directions, and place in a large bowl. Heat a large skillet over medium-high. Add lamb, and cook, stirring often to crumble meat, 4 to 5 minutes. Add garlic, and cook, stirring often, until lamb is cooked through, about 4 minutes. Do not drain lamb, and add to bowl with rice. Chop pepper tops; discard stems, and add 1 cup chopped pepper tops to skillet over medium-high. Cook, stirring often, until slightly softened, 3 to 4 minutes. Add cooked peppers, feta, onion, tomato, parsley, olives, olive oil, vinegar, mint, lemon zest, lemon juice, oregano, salt, and pepper to lamb and rice mixture; stir to combine.
- Stuff peppers with lamb and rice mixture, packing mixture into peppers to fill completely. Mound a bit of filling on top of each pepper, and pack lightly with your hand. Cover dish with aluminum foil, and bake in preheated oven until warmed through, about 30 minutes.
THE BEST AUTHENTIC GREEK STUFFED TOMATOES-GEMISTA - OLIVE ...
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5/5 (15)Category Dinner, EntreeCuisine Greek, Mediterranean, VeganTotal Time 2 hrs 15 mins
- Wash the tomatoes and peppers. For the peppers cut around the stem and empty the inside of the pepper. For the tomato cut around the base (the bottom part) not the stem part and empty the tomato with a spoon. Put these pieces of tomato in a separate bowl along with the juices. Make tiny slits on the inside bottom of the peppers and tomatoes (not all the way through)
- Place the empty tomatoes and peppers along with their caps n a large pan about 3 inches deep.
GREEK OVEN-BAKED FETA STUFFED PEPPERS - REAL GREEK RECIPES
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4.7/5 (7)Category Appetizer, Side DishCuisine GreekPublished 2020-01-03
- In a small mixing bowl add the feta cheese and using a fork, press it to make it crumbled and mushy.
GREEK STUFFED PEPPERS (DAIRY AND GLUTEN FREE) | THE ...
From themediterraneandish.com
4.8/5 (58)Uploaded 2018-12-14Category EntreePublished 2020-04-30
- The stuffing for our bell peppers begins with meat and chickpeas. To cook them, heat 1 tablespoon extra virgin olive oil in a pot and add chopped onions to cook briefly, then add the ground beef and cook till fully browned. Season with kosher salt, pepper and ground allspice. Add the chickpeas and toss around to cook briefly.u003cimg alt=u0022ground beef and chickpeas cooked for stuffing mixtureu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/stuffed-peppers-recipe-1.jpgu0022/u003e
- Add the chopped parsley, rice (after you've soaked the rice in water for 20 minutes or so and drained it well), paprika and tomato sauce. Add 2 1/2 cups of water and bring to a high simmer until the liquid is reduced by 1/2 (you want the water to reduce well enough that it is barely covering the rice mixture). Turn the heat to low and cover. Cook for 20 minutes or until the rice has absorbed all the moisture and is fully cooked through (the rice should not be hard nor too sticky). u003cimg alt=u0022Rice stuffing for stuffed bell peppersu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/stuffed-peppers-recipe-5.jpgu0022/u003e
- While the rice mixture is cooking, work on preparing the bell peppers. Use 6 large bell peppers. Remove the tops and seeds so that you have bell pepper shells to carry the stuffing. u003cbr/u003eHeat a grill or indoor griddle (brushed with a little olive oil) to medium-high heat and grill the bell peppers, covered for 10 minutes or so. You will need to uncover and turn the bell peppers around frequently until they have softened a bit and gained a nice color on all sides. (Tip: You can skip grilling the peppers but allow more time for baking, they do need to be quite tender to serve). u003cbr/u003eu003cimg alt=u0022bell peppers on the grillu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/stuffed-peppers-recipe-2.jpgu0022/u003e
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- Prepare the tzatziki first. Add all ingredients (except the salt and pepper) to a food processor and pulse/process until well combined. It shouldn’t be completely smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
- Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up. Preheat your oven to 375°F.
- Heat a large skillet over medium heat and add the oil once heated. Saute the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with spices, salt, and pepper. Cook, breaking up lumps, to brown the meat. Add the lemon zest, parsley, olives and stir, then remove from heat.
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GEMISTA - GREEK STUFFED TOMATOES & PEPPERS - THE GREEK …
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4.8/5 (12)Category VegetablesCuisine GreekPublished 2021-05-21
- Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
- Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
- Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
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- Wash tomatoes and peppers well. Cut about 1-2 cm off each pepper and tomato and set the tops aside. Make sure you don't cut the peppers too close to the base of the stalk as it may come loose and you want the tops left intact to keep the filling nice and moist.
- Using a sharp-edged spoon, scoop the inside of the tomatoes, leaving the outer walls intact. Save the scooped-out tomato flesh.
GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)
From mygreekdish.com
4.9/5 (472)Total Time 2 hrsCategory MainPublished 2013-05-13
- To prepare this delicious Greek stuffed tomatoes recipe, start by washing thoroughly your vegetables. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside. Place the empty vegetables on a large baking tray. Try to leave the vegetables as thin as possible, leaving just a little of the flesh, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
- Prepare the sauce for the Gemista. In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.
- Prepare the filling for the Gemista. In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs.
GREEK STUFFED PEPPERS - KINDA HEALTHY RECIPES
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4.8/5 (5)Total Time 1 hrCategory Ground Chicken RecipesPublished 2021-06-07
- Cut the peppers in half through the stem and remove any seeds and membranes. Place on a half sheet pan and roast in a 425ºF oven for 20- 25 minutes while you prep the filling. The peppers should be mostly tender before filling.
- Heat the olive oil in a skillet over medium-high heat before adding the chicken. Season with a pinch of salt and black pepper. Brown both sides and fully cook the chicken.
- Add the Greek seasoning and water, bringing to a boil. Add the Right Rice, cover, and turn off the heat. Leave covered for at least 10 minutes while the rice absorbs the water and you prep the remaining veggies. (There shouldn't be any water remaining in the chicken and rice.)
GREEK STUFFED PEPPERS WITH FETA CHEESE RECIPE
From mygreekdish.com
4.9/5 (630)Estimated Reading Time 2 minsCategory AppetizerTotal Time 40 mins
- 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.
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5/5 (2)Total Time 1 hr 5 minsCategory Main CoursePublished 2019-05-29
- Prepare 8 oz. of gluten free orzo (use regular orzo if not GF) according to package instructions. Drain the orzo when it is al dente and place it into a large mixing bowl. Pour 1 Tbsp. of olive oil over the orzo and fluff it up with a fork to prevent clumping.
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4.6/5 (10)Servings 8Cuisine GreekCategory Greek Classics
- Cut and save the tops of the tomatoes and bell peppers. Remove pulp from inside the tomatoes and reserve. Remove seeds from the bell peppers.
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #main-dish #side-dishes #rice #greek #european #dinner-party #vegan #vegetarian #grains #dietary #low-sodium #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #free-of-something #low-in-something #pasta-rice-and-grains #4-hours-or-less #nut-free #from-scratch
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