Stuffed Pepper in Greek Recipe
I often see how popular frozen stuffed peppers are in supermarkets. But they are easy to cook at home. Today I offer you a variant of harvesting for the future: stuffed Bulgarian pepper in Greek.
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. Finely chop two types of onion and garlic. Cut tomatoes into small cubes.
  2. In a frying pan, heat the olive oil and pass the garlic and two types of onions in it. About 3-4 minutes, stirring occasionally. Then add the chopped tomatoes and continue cooking for a few more minutes
  3. Rinse the rice, put it on a sieve and let the water drain.
  4. Pour soy sauce into the pan with the vegetables…
  5. … add the rice and pour in 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 the rice with vegetables to room temperature. Then add diced cheese, chopped almonds and some fresh green onions. Mix everything, add ground 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 the peppers for freezing, so I waited until they were completely cooled, and then put them in a disposable foil baking dish, covered each form with foil on top and put it in the freezer.
  8. In order to bake the peppers until ready, it is enough to slightly bend the foil and pour a little water (or broth) into the mold with the peppers, close the mold again and put it in a preheated oven to 200-205 degrees for 45-50 minutes (or until ready).
  9. Serve the dish hot.
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