Greekstylestuffedbellpepperslight Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl combine the beef, spinach, zucchini, onion, bulghur, 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.

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.

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.

Steps:

• Crumble the feta into small pieces using a fork.
• Sauté the pepper in 2 tablespoons of olive oil until the skin is lightly browned. Remove the stem and discard, and chop the pepper into very small pieces.
• Using a mortar and pestle, add the pepper and the oil it was sautéed in to the cheese and mash until smooth, adding additional olive oil if needed to bring it to the consistency of a thick (but not stiff) dip. Serve garnished with a bit of parsley.
• Alternatively: Put the cheese, pepper, and oil from sautéeing in the blender and mix, adding more olive oil if needed to bring to the correct consistency.
• (Note: If you have a pepper that's too hot, slit it open down one side under running water and remove and discard the white internal membrane. Pat the pepper dry before sautéeing.).

Steps:

• Preheat oven to 375 degrees F.
• Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
• Finely dice pepper tops.
• In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
• Cook quinoa according to package directions.
• Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
• Cook until slightly thickened, about 5 minutes.
• Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
• Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.

Steps:

• Cut the two red bell peppers lengthwise into thirds, carefully removing seeds and membranes.
• Place on a baking sheet skin-side up and flatten out with the palm of your hand.
• Brush or drizzle with a bit of olive oil and roast at 500 degrees until skins become charred and slightly wrinkled.
• Upon removing from the oven, immediately place them into a sealed bowl or plastic bag.
• When the peppers are cool enough to handle, peel the skins off with your fingers and discard the skins - don't rinse the peppers or you'll rinse away that delicate smoky flavor from the roasting.
• Arrange on a plate and chill for about 30 minutes.
• Combine cheeses, lemon juice, garlic, oregano and season to taste with salt and pepper.
• Divide mixture into as many portions as you have roasted pepper sections and shape it into a log.
• Mold the pepper over the cheese log and form it into a jalapeno pepper shape, lay it in the center of a salad plate.
• At the thicker end, tuck in a stem of fresh basil.
• Drizzle with olive oil and serve.