Posted on: Apr 23, 2013
Except my boyfriend, I have never met another Greek who doesn’t eat Stuffed peppers, or doesn't like them. You can use any color pepper you like, red, green, even yellow! This dish can be served and made in the summer or the winter, but mainly whenever you can find good peppers!
Ingredients that we will require.
5 medium tasty tomatoes & 5 medium peppers 500 gr minced meat 3/4 cup olive oil 13 tablespoons rice -you can use risotto rice or basmati rice 6 small potatoes 1 large onion chopped fine, 3 garlic cloves chopped very fine & parsley chopped fine 1 teaspoon salt, 1/2 teaspoon pepper 1 1/2 cups water & 1 tablespoon tomato paste sugar, salt and fresh pepper
Preparations for the colorful stuffed peppers.
First we put some beautiful music.
We cut off the tops of the tomatoes and the peppers and clean the inside from seeds and membrane.
Then, we place the tomatoes and the peppers in a large baking pan, enough to hold them comfortably.
We peal the potatoes, clean them and put them among the tomatoes and the peppers.
We douche them with salt, pepper, a small bit of sugar and oil.
In another pan, we put the chopped meat with olive oil, the chopped onion, garlic, salt & pepper & we saute them. In the end we also put the rice to boil with everything else.
We add 1 glass of water and let the mix boil.
After the mix is ready (there is no liquids left), we take a spoon and stuff the vegetables evenly with this mixture. When we finish we also place back the tops of the vegetables.
We combine 1 cup of water, 1/2 cup of olive oil with one spoon of tomato paste and a little salt and pepper and pour it around the vegetable.
We are baking in a preheated oven at 180C for approximately for 1 - 1,5 hours.
Enjoy this delicious dish with friends, hot bread & definitely some feta cheese or Greek yogurt!
