Kim Biegacki Recipe

Greek Stuffed Peppers or Tomatoes

By Kim Biegacki pistachyoo


Rating:
Serves:
6-8 people
Prep Time:
Cook Time:
Method:
Bake
Comments:

I love Greek stuffed peppers and tomatoes. I am partial to the tomato a little because it is a smaller meal but I do enjoy the peppers just as much.

These stuffed peppers & tomatoes are super moist, meaty with just a little rice. They have a hint of tangy flavor from the lemon juice and I love the addition of dill or mint. (This to me, is what sets them apart from other stuffed peppers.)

Traditionally speaking, the authentic Greek recipes that I found called for spearmint but peppermint tastes just as good. I have tried both & I really couldn't tell the difference. They are incredible & delicious peppers.

I have combined 3 different recipes to make these.
So far, this recipe that I have come up with through trial and error comes the closest to replicating other Greek peppers that I have had.

Ingredients

6 medium
organic peppers
6 medium
organic tomatoes
TOMATO SAUCE
1 Tbsp
olive oil
1 medium
onion, diced
4 clove
garlic, minced
6
insides of tomatoes
2 can(s)
hunt's diced tomatoes fire roasted w/garlic (see picture below)
2 c
tomato puree
1/2 c
water (if you want a thinner sauce)
1 medium
lemon, juiced
2 - 3 Tbsp
sugar
2 tsp
parsley flakes
2 tsp
oregano
MEAT MIXTURE AND RICE
1 1/2 lb
ground beef
1 c
lundberg rice, parboiled
1 tsp
salt
2 tsp
black pepper
1/2 c
fresh dill or mint

Directions Step-By-Step

1
Clean out the peppers and remove inside of tomatoes and set it aside for the stuffing.
2
Pour 1 tbsp of olive oil in pan and heat up to saute onions until tender then add the minced garlic and cook for 1 to 2 minutes longer. Now add the insides of tomatoes, 2 cans of tomatoes, 2 cups of tomato sauce, 1/2 water, 1 juiced lemon, 2 tsps parsley and 2 tsps oregano and 2-3 Tbsp sugar. Simmer for about 20 to 30 minutes.

You should taste your sauce and make sure it is to your liking and add more sugar if need be. Set aside 3 cups of sauce. This will be used to pour around the peppers and tomatoes.
3
Next, take your ground beef, rice, salt, pepper and dill or mint and mix together in a large bowl. Now, mix the remaining sauce in with the beef and rice.
4
Stuff your peppers and tomatoes with mixture. Pour the reserved tomato sauce mixture around them. Cover and cook at 375 degrees for 1 to 1 1/4 hours.
5
Prepare a small salad, if desired. It is a nice addition to the stuffed peppers. Also, some toasted slices of Italian bread are nice to serve with the peppers and tomatoes too.
6
Take the peppers & tomatoes out of oven and remove the tin foil. Place on table and have a large slotted spoon for those who want additional sauce served on top.
[We love the extra sauce on top.] :-)
7
Made peppers again this week with the recipe and just tried 2 of them with all the ingredients including a can of tomatoes, okra and corn served with mashed potatoes. YUMM I also used spearmint in these peppers.
8
Fire roasted tomatoes and tomato puree
9
August 4th, 2012 --- Yemista - Greek Stuffed Peppers and a Wedge Salad tonight....yumm!
10
Sept. 9th, 2012 -- Greek Stuffed Tomatoes with a little feta cheese on top
11
Nov. 10th, 2014 -- Made these tonight in my Ninja Cooking System and tried ground turkey instead of beef w/mashed potatoes of course!

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American

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43 Comments

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Nov 10, 2014 - Kim Biegacki shared a photo of this recipe. View photo
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Jan 23, 2013 - Kim Biegacki shared a photo of this recipe. View photo
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Sep 15, 2012 - Kim Biegacki shared this recipe with discussion groups: Ohio Valley Girls and Guys (WV, PA, OH) Tablescapes USA State Recipes
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Kim Biegacki pistachyoo
Sep 11, 2012
Thanks Stephanie :-)
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Stephanie Dodd skeen
Sep 11, 2012
these look delish, Kim!!