Monday, February 01, 2010

Greek Stuffed Peppers

Here's another recipe for the Olympics! I made enough to enjoy now and some to freeze for later, during the games. I'm researching and finalizing the menu this week. And getting some great input! Thanks for your thoughts and comments. It's going to be a fun February. But first we have to get through the Super Bowl!!!! I can't wait for Sunday!!

Check out the entire Olympics Menu and Recipe links here

Okay, back to the recipe. I used mild Italian sausage from a local farmer. It was sooooo yummy. However, you can use plain ground beef or lamb but you may want to increase the amount of seasoning. Brown up the meat, add the recommended amounts and then see if you need more. Are you wondering why I used Italian sausage and not Greek? Well that's what I had on hand and the seasonings weren't that different. Basil is the hallmark of Italian food and there was no basil in these sausages. They worked really well.... see above reference to "yummy"!

Greek Stuffed Peppers
Serves 6

  • 6 peppers, cut in half with the seeds and white ribs cleaned out
  • 4 cups of cooked brown rice
  • Olive oil
  • 1/2 cup diced red onion
  • 3 cloves of garlic, minced
  • 3/4 - 1 lb mild Italian sausage, either diced or removed from casing
  • 2 tsp dried oregano
  • 2 tsp dried mint
  • 1 tsp cinnamon
  • 1 tbsp tomato paste
  • 3/4 cup crumbled light feta
  • 1 cup shredded parmesan, divided (2/3 cup to mix in the sausage mix, 1/3 cup to sprinkle on top)
  • 1/4 cup yogurt or creamy Greek dressing for serving

  1. Spray a shallow pan with olive oil or non-stick spray.
  2. Also spray or rub the outside of the peppers with olive oil
  3. Place rice in a large bowl
  4. Heat 1 tbsp olive oil over medium high heat in a large saute pan
  5. Brown onions in pan
  6. Add garlic, sausage, oregano, mint and cinnamon and brown until the sausage is cooked through
  7. Add sausage mixture to the bowl with the rice
  8. Add the tomato paste, feta and 2/3 cup of the parmesan to the bowl and mix well
  9. Spoon mixture evenly into the 12 pepper halves and top with remaining parmesan cheese
  10. Bake at 375 for 35 - 40 minutes
  11. Serve with a dollop of yogurt or creamy Greek dressing on each pepper half.

1 comment:

Tanya said...

That sounds awesome! I did a very similar stuffing for Acorn Squash before. I think this stuffing would work awesome for squash as well and I like your recipe better.