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Print Recipe
Stuffed Pepper in Greek Recipe
I often see how popular frozen stuffed peppers are in supermarkets. But they are easy to make at home. Today I offer you the option of harvesting for the future: stuffed bell pepper in Greek.
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Finely chop two kinds of onions and garlic. Tomatoes cut into small cubes.
    Finely chop two kinds of onions and garlic.
Tomatoes cut into small cubes.
  2. In a frying pan, heat the olive oil and passer in it garlic and two kinds of onions. About 3 to 4 minutes, stirring occasionally. Next, add the chopped tomatoes and continue to cook for a few minutes
    In a frying pan, heat the olive oil and passer in it garlic and two kinds of onions.
About 3 to 4 minutes, stirring occasionally.
Next, add the chopped tomatoes and continue to cook for a few minutes
  3. Wash the rice in a sieve and let the water drain.
    Wash the rice in a sieve and let the water drain.
  4. In the pan to the vegetables pour soy sauce...
    In the pan to the vegetables pour soy sauce...
  5. ... add rice and pour all the water. Simmer for 15 minutes or until the rice is ready.
    ... add rice and pour all the water.
Simmer for 15 minutes or until the rice is ready.
  6. During this time, the water will be absorbed. Let's cool rice with vegetables to room t. Then add the diced cheese, chopped almonds and some fresh green onions. Mix everything, add black pepper and, if necessary, salt to taste.
    During this time, the water will be absorbed.
Let's cool rice with vegetables to room t.
Then add the diced cheese, chopped almonds and some fresh green onions.
Mix everything, add black pepper and, if necessary, salt to taste.
  7. The filling is ready, prepare the peppers: cut off the tops (caps), remove the seeds and partitions. Fill the peppers with rice "stuffing", cover with "lids". I was preparing peppers for freezing, so waited for them to cool down completely, and then put in a disposable foil baking dish, covered the top of each form with foil and put in the freezer.
    The filling is ready, prepare the peppers: cut off the tops (caps), remove the seeds and partitions.
Fill the peppers with rice "stuffing", cover with "lids".
I was preparing peppers for freezing, so waited for them to cool down completely, and then put in a disposable foil baking dish, covered the top of each form with foil and put in the freezer.
  8. In order to bake the peppers until ready, it is enough to slightly bend the foil and pour into the mold with the peppers a little water (or broth), re-seal the form and put in a preheated 200-205 degree oven for 45-50 minutes (or until ready).
    In order to bake the peppers until ready, it is enough to slightly bend the foil and pour into the mold with the peppers a little water (or broth), re-seal the form and put in a preheated 200-205 degree oven for 45-50 minutes (or until ready).
  9. Serve the dish hot.
    Serve the dish hot.

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