Greek Stuffed Peppers With Rice

Instructions

1. Step 1

   Heat the oven to 190°C. Coat the bottom and sides of a large baking dish with 1 tbsp (15 ml) olive oil.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil

   Cookware: baking dish, oven

2. Step 2

   Cut the tops from the bell peppers and reserve them. Remove the seeds and membranes without piercing the pepper walls.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 150.0 gr Onion

   Cookware: skillet, wooden spoon

4. Step 4

   Add the garlic, tomato paste, rice, and oregano. Stir over medium heat until the rice is evenly coated.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 6.0 gr Garlic, 185.0 gr long-grain white rice, 20.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

5. Step 5

   Stir in 2 ¾ piece (350 gr) tomato, the parsley, mint, ¾ tsp (5 gr) salt, and the black pepper. Simmer over medium heat until the mixture thickens slightly, then remove it from the heat.

   Timer: 5 min (fixed)

   Ingredients used: 20.0 gr Flat-Leaf Parsley, 2.0 gr Ground Black Pepper, 10.0 gr Mint, 5.0 gr Salt, 350.0 gr Tomato

   Cookware: skillet, wooden spoon

6. Step 6

   Stand the peppers in the prepared baking dish. Spoon in the rice filling without packing it tightly, leaving room for the rice to expand, then replace the pepper tops.

   Timer: 5 min (fixed)

   Cookware: baking dish, wooden spoon

7. Step 7

   Pour 1 ¼ piece (150 gr) tomato, the water, 2 tbsp (30 ml) olive oil, and ½ tsp (3 gr) salt around the peppers. Cover the baking dish tightly with aluminum foil.

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 3.0 gr Salt, 150.0 gr Tomato, 300.0 ml Water

   Cookware: aluminum foil, baking dish

8. Step 8

   Bake the covered peppers at 190°C.

   Timer: 45 min (fixed)

   Cookware: baking dish, oven

9. Step 9

   Remove the foil and continue baking until the peppers are tender, the rice is fully cooked, and the tops are lightly browned.

   Timer: 25 min (fixed)

   Cookware: aluminum foil, baking dish, oven

10. Step 10

    Rest the stuffed peppers before serving them with some of the tomato cooking juices.

    Timer: 10 min (fixed)

    Cookware: baking dish