Embark on a culinary adventure to Greece with our mouthwatering recipe for Greek Stuffed Peppers with Feta and Rice. Inspired by the vibrant flavors of the Mediterranean, this dish captures the essence of Greek cuisine in every bite. Picture plump bell peppers, filled to the brim with a tantalizing blend of fragrant herbs, fluffy rice, and savory ingredients. The result is a symphony of flavors that will transport you to the sun-soaked shores of Greece. Whether you’re a vegetarian searching for a satisfying main course or simply a food lover craving a taste of the Mediterranean, these stuffed peppers are a true delight. The colorful peppers not only make for an eye-catching presentation but also add a refreshing crunch to each mouthful. Perfect for family dinners, entertaining guests, or even as a unique side dish, these Greek Stuffed Peppers with Feta and Rice are sure to impress. So, get ready to elevate your taste buds and experience the magic of Greece with this irresistible recipe.
Ingredients
- 4 large green bell peppers, tops removed, seeded
- 4 large red bell peppers, tops removed, seeded
- 1 tablespoon olive oil
- ½ pound ground pork
- 2 onions, chopped
- salt and pepper to taste
- ¼ cup dry white wine
- 1 (10.75 ounce) can tomato puree
- 1 (4 ounce) package feta cheese
- ½ cup cooked white rice
- ½ cup raisins
- ½ cup pine nuts
- 2 tablespoons chopped fresh parsley
Directions
- Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
- Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
- Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
- Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
