Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mediterranean stuffed peppers:. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Mediterranean Stuffed Peppers: is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Mediterranean Stuffed Peppers: is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mediterranean stuffed peppers: using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mediterranean Stuffed Peppers::
- Get Extra virgin olive oil as required
- Make ready 1 small yellow onion, chopped
- Make ready 1/2 lb ground beef (you can use Lamb or Mutton mince as well)
- Make ready to taste salt
- Prepare 2 tsp red chilli powder
- Prepare 1 tsp Turmeric powder
- Take 1/2 tsp garlic powder
- Get 1 cup cooked or canned chickpeas
- Prepare 1/2 cup chopped parsley, more for garnish
- Prepare 1 cup short grain rice, soaked in water for 10-15 minutes, drained
- Make ready 1/2 tsp hot or sweet paprika
- Take 3 Tbsp tomato sauce
- Prepare 2 & 1/4 cup water
- Prepare 6 bell peppers, any colors, tops removed, cored
- Make ready 3/4 cup chicken broth (or water)you can use
- Prepare Chicken stock
In Greek style stuffed peppers (and throughout the Mediterranean) the peppers must be cooked until fully tender, they can not be crunchy or taste raw in any way. To accomplish this, before they're stuffed, grill the peppers for a few minutes (gas grill or indoor griddle will work) until they gain a nice char all around (great flavor)! Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well.
Instructions to make Mediterranean Stuffed Peppers::
- In a medium heavy pot, heat 1 tbsp of oil. Saute the chopped onions until golden. Now add the mince and cook on medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice and garlic powder. Stir in the chickpeas and cook briefly.
- To the same pot, now add the parsley, rice, paprika and tomato sauce; stir to combine. Add the water and bring to a high simmer until liquid has reduced by one half.
- Turn the heat to low. Cover and cook for 15-20 minutes or until the rice is fully cooked and no longer hard nor too chewy.(if you have no time so you can use already boiled rice) - While the rice is cooking, heat a gas grill to medium-high. Grill the bell peppers for 10-15 minutes, covered. Be sure to turn the peppers occasionally so that all sides get charred. Remove from the grill and let cool briefly.
- Preheat the oven to 350°F / 176°C. - Assemble the bell peppers, open-side up, in a baking dish filled with 3/4 cup broth or water. Spoon in the cooked rice mixture to stuff each of the peppers to the very top. - Cover the baking dish tightly with foil and place it in the 350 degree F heated oven. Bake for 20-30 minutes.
- Remove from the oven and garnish with parsley, and some cheese if you like. Serve immediately with your favorite salad and a side of Greek yogurt.
Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Simon Hopkinson makes roasted peppers stuffed with tomatoes, anchovies, basil and olive oil. Slice the bell peppers in half vertically and remove the seeds. Remove the peppers from the oven and allow them to cool while you prepare the filling.
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