Go Greek with this easy and delicious recipe from Taverna Opa. Plus, it coordinates with all your Christmas decor.
Green and Red Stuffed Peppers Recipe
Yields Six Servings
6 large green bell peppers
6 large red bell peppers
¼ cup extra virgin olive oil
⅓ cup lemon juice
3 large onion, finely chopped
1 cup rice
Salt and pepper to taste
½ cup chopped parsley
1/3 cup chopped dill
½ cup chopped mint
1 grated tomato
¼ cup water
- Wash the vegetables.
- Take a sharp knife and slice the top off of each pepper. Remove the seeds and inner ribs. Keep the vegetable and cap together.
- In a large skillet heat 2 tablespoons of extra virgin olive oil and sauté the chopped onions until they become soft. Let cool.
- Place the rice, parsley, mint, dill, grated tomato, onions, lemon juice, rice and remainder of the oil in a large bowl. Mix all the ingredients well and let it sit for a couple of hours, so all the flavors infuse into the rice.
- Preheat the oven to 350 degrees Fahrenheit. Stuff the peppers with the rice filling and place the caps back on. Place in a baking pan, and add ¼ cup of water to the pan. Bake for 50 minutes to an hour, until peppers are soft and rice is cooked. Baste with pan juices during baking.
To celebrate a delicious meal, it is perfectly acceptable to dance on the table. Well, maybe you should head to Taverna Opa for that part.