Stuffed Peppers With Minced Meat And Rice

As we head into autumn, out come the warming traditional Greek recipies.  Check out this one for stuffed peppers, a very popular Greek recipie. 

• 6 green or red peppers
• 1 1/2 cup olive oil
• 250 gr minced meat
• 6 heaped tablespoonfuls of rice
• 1 chopped onion
• 1 grated eggplant
• 1 grated zucchini
• 1/2 cup white wine
• 2 large tomatoes, chopped or grated
• Allspice at the tip of the spoon
• 1/2 cup chopped parsley
• 1/3 cup bread crumbs
• salt and pepper
• 3-4 potatoes

Use peppers that are neither too small nor too large. They should be similar in size, so they will cook at the same time. Wash and dry them. With a sharp knife cut off the top. Scoop out the seeds. Do not throw away the top, because you will need it to cover the filling.

Put ½ of the olive oil in a pan and sauté the minced meat with the onions, grated eggplant and zucchini, stirring and breaking up the lumps of meat.

When they have browned lightly, add the rice and let it sauté for 4 minutes. Add the wine and let it simmer until it evaporates. Then add about ¾ of the pulp of the tomatoes, a glass of water, the parsley, salt and pepper and let the mixture simmer gently for about 10 – 15 minutes.

Make sure that the mixture is not too dry at the end of the cooking time. There must be about 2 cups of liquid, so that the stuffing in the peppers will have enough liquid to cook nicely. Taste the mixture and adjust the seasonings.

To read more, please visit: Cooking In Plain Greek
Also see the alternative recipe with soya mince.