Prep 15 mins
Cook 40 mins
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.
- 8 large bell peppers
- 6 tablespoons olive oil
- 2 large onions, chopped
- 3 1⁄2 ounces long grain rice
- 4 1⁄2 ounces ground pork
- 1 tablespoon of fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons ground cinnamon
- 1 (14 ounce) can plum tomatoes
- sliced potato (optional)
- 1 lemon, juice of
- 1⁄2 cup water
- 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.
Love the addition of cinnamon but just not meaty enough for my carnivores. Would add a bit more pork next time I try these. Made for P-A-R-T-Y, a tag game.