Hello everybody, I hope you’re 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. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Mediterranean Stuffed Peppers: is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Mediterranean Stuffed Peppers: is something that I have loved my entire life.
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)! Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.
To get started with this recipe, we must first 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::
- Take Extra virgin olive oil as required
- Get 1 small yellow onion, chopped
- Get 1/2 lb ground beef (you can use Lamb or Mutton mince as well)
- Get to taste salt
- Get 2 tsp red chilli powder
- Make ready 1 tsp Turmeric powder
- Make ready 1/2 tsp garlic powder
- Take 1 cup cooked or canned chickpeas
- Take 1/2 cup chopped parsley, more for garnish
- Take 1 cup short grain rice, soaked in water for 10-15 minutes, drained
- Take 1/2 tsp hot or sweet paprika
- Prepare 3 Tbsp tomato sauce
- Take 2 & 1/4 cup water
- Make ready 6 bell peppers, any colors, tops removed, cored
- Get 3/4 cup chicken broth (or water)you can use
- Make ready Chicken stock
Stuffed peppers get an update in this Mediterranean-inspired recipe for stuffed peppers. Couscous replaces rice and fragrant flavors, such as cumin, cinnamon, and fresh ginger, abound in Mediterranean Stuffed Peppers. Brighten up dinner time with colourful peppers! Mediterranean stuffed peppers are filled with delicious spices and are perfect for a family weeknight dinner.
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.
Bring the flavors of the Mediterranean to your table with this tasty healthy stuffed peppers recipe. We love stuffed peppers for lunch or dinner. You can make spicy stuffed peppers, Mexican stuffed peppers and Italian stuffed peppers. Mediterranean Stuffed Peppers… They were so red and so ripe and even though I left a few of them for us to enjoy in a salad or just to grab and eat fresh (we eat them like apples!), I had to hurry up and do something with the rest so they didn't go bad. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil.
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