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Greek-Style Stuffed Peppers |
"One of the few dishes this is better served bloodless rather than hot. Absolutely scrumptious and really Mediterranean!!! It can be made vegetarian by changing meat with soya."
Ingredients :
- four large green bell peppers, tops removed, seeded
- 4 big crimson bell peppers, tops removed, seeded
- 1 tablespoon olive oil
- half pound floor red meat
- 2 onions, chopped
- salt and pepper to flavor
- 1/4 cup dry white wine
- 1 (10.75 ounce) can tomato puree
- 1 (four ounce) package deal feta cheese
- half cup cooked white rice
- half of cup raisins
- 1/2 cup pine nuts
- 2 tablespoons chopped fresh parsley
Instructions :
Prep : 20M | Cook : 8M | Ready in : 1H20M |
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- Preheat oven to 350 stages F (a hundred seventy five degrees C). Place green and red bell peppers in a bowl with sufficient heat water to cover, and soak 5 mins.
- Heat the olive oil in a skillet over medium heat. Place red meat and onions in the skillet, season with salt and pepper, and cook dinner until red meat is flippantly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
- Transfer skillet combination to a massive bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the combination, and arrange in a baking dish. Cover with aluminum foil.
- Bake 30 minutes in the preheated oven. Remove foil, and retain baking 10 mins, till stuffing is lightly browned. May be served warm or cold.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it flippantly, and make easy-up less complicated.
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