Stuffed Peppers - Piperies Gemistes

I think I will have to change the name of my blog to something like - 'Jan wants to Eat and Cook All of Peter's Recipes.com'
Yes I HAD to make these stuffed peppers that Peter over at Kalofagas had made a while back.

Now, this time he'll be pleased to hear I did not alter one thing from his recipe apart from the quantities.
However, due to the shops around here once again, not having anything exciting in them, I had to use dried dill and dried mint.
The only so called 'fresh' mint they had was almost, very nearly dead and as for fresh dill, they had none. So, not wanting to be traveling here there and everywhere I used dried herbs apart from the parsley.
The result was really yummy sweet peppers that I could eat all day.

I served them with a big bowl of Greek salad and some nice freshly baked bread......Deee-lish!

Preheat your oven to 190C/375F Gas 5

To serve 2 you will need:
350g ground beef
4 red pointed peppers - washed, tops cut and inside cored
1 medium onion - diced
1 tbsp olive oil
2 cloves of garlic - finely chopped
a small handful of fresh parsley - finely chopped
1 tbsp dried dill
1/2 tsp dried mint
100ml of good tomato sauce (Pomodoro)
40g Arborio rice
salt and pepper to taste

How to do it:
Wash then cut the tops off your peppers. Hollow out the peppers to rid them of any ribs or seeds.

You will need a large skillet for this, heat under medium high heat.
Pour in the olive oil then add the onions and garlic and lower to medium heat and simmer for 10 minutes to soften the onions.

Add the parsley, dill, mint and and tomato sauce and simmer until most of the liquid is gone and you have a thick mixture. Now take off the heat and allow to cool for 5 minutes.
Add the rice and beef to the onion and herb mixture. Mix all the ingredients well using a wooden spoon.

Add about 1/2 a tsp. of salt and 1/2 tsp. of pepper and give it a good mix.
**To taste for seasoning, take a spoonful of the mixture and fry it. Adjust the seasoning in the mixture to your liking.

Using a spoon, stuff your peppers and place in line the bottom of an oven proof roasting dish. Pour 1/2 a cup of water over the peppers and place them in a preheated 375F oven for 1 to 1.5 hours.
**After one hour my rice wasn't quite cooked, so in the end mine took 1 hour and 20 minutes precisely, until perfection was reached!

6 comments

  1. Jan, glad you enjoyed the stuffed peppers. It's mum's recipe and one of my favourites.

    One day I'll make ya Greek dinner, k?

    ReplyDelete
  2. Looks great Jan, and for the record, I like the name of your blog now. lol

    ReplyDelete
  3. Looking good here - these look super fantastic!

    -DTW
    www.everydaycookin.blogspot.com

    ReplyDelete
  4. These look so good. Thanks for sharing.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

Powered by Blogger.

A GLUG OF OIL