Ingredients
- 5-6 large bell peppers, tops removed and seeded or long peppers, sliced in the middle and seeded
- 4-5 T. EVOO (extra virgin olive oil)
- 1/2 kilo minced meat or mushrooms
- 1-2 onions, chopped
- salt and pepper to taste
- 1 T. Greek oregano
- 1 T. mint
- 1 small bunch fresh parseley, chopped
- 1 T. tomato paste or 3/4 cup tomato sauce
- 1 1/2 cups hot water
- 1 large tomato, chopped
- Handful of frozen spinach
- 1 cup rice
- 3-4 small potatoes, peeled and chopped
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place peppers in baking dish with a drizzle of oil and water and bake until tender.
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Heat the olive oil in a skillet over medium heat. Place meat (or mushrooms) and onions in the skillet, cook until brown; then, add dry rice stirring to coat well. Season with salt and pepper, oregano and mint, and fresh tomato, cook 5 minutes. Mix in tomato puree and 1 1/2 cups hot water. Continue cooking 10-15 minutes, and add more water if needed to make rice just tender. If adding spinach, add about 5 minutes before rice is al dente. The mixture should be wet, but not runny.
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Stuff peppers with the mixture, and arrange in a baking dish. Add potatoes and drizzle with olive oil, then add enough hot water to reach half way up the peppers. Cover with aluminum foil or baking top.
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Bake 30-40 minutes in the preheated oven. Remove foil or top, and continue baking 10 minutes, until stuffing is tender and lightly browned. Best served with feta and olives to garnish.