Recipe by English_Rose
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
Directions See How It's Made
- 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.