Kim's StoryI 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.
insides of tomatoes
hunt's diced tomatoes fire roasted w/garlic (see picture below)
water (if you want a thinner sauce)
2 - 3 Tbsp
MEAT MIXTURE AND RICE
1 1/2 lb
lundberg rice, uncooked or parboil your rice if it is a longer cooking rice
fresh dill or mint (i have used peppermint & spearmint)
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Cut the tops off the peppers and tomatoes. Keep the tops and put them back on afterwards. Clean out the peppers and remove inside of tomatoes and set it aside for the stuffing.
2Pour 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.
3Next, 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.
4Stuff your peppers and tomatoes with mixture and then place their tops back on. Pour the reserved tomato sauce mixture around them. Cover and cook at 375 degrees for 1 to 1 1/4 hours.
5Prepare 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.
6Take 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.] :-)
7Made 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.
About this Recipe
Jeanie Debelak jdeb7244 - Aug 3, 2011
My daughter and son-in-law had us over for dinner and she served these stuffed peppers. This recipe for stuffed peppers is very different and I hadn't ever tried a stuffed tomato but I really liked the tomato. It was the perfect size for me because I don't eat alot.
Jeanie Debelak jdeb7244 - Aug 3, 2011
I tried this recipe and say it's Family Tested & Approved!
Ana Santiago buenodeverdad - Aug 4, 2011
Love stuffed peppers...never had the tomato, but it's never too late to try! The mint is a nice twist :)
Kim Biegacki pistachyoo - Aug 4, 2011
Yes Ana, thank you. The stuffed tomato is yummy and the mint gives a wonderful flavor. I must find some fresh spearmint somewhere because that is what is the choice of mint for the Greek Stuffed peppers. I may even try the dry to see what it tastes like. I know that I can get that at the health food store. Do come back and tell me how you like them. Now remember that this is alot of sauce because we like them "saucy" so you don't have to make that much sauce if you don't want to. :-)