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

Ingredients:

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

Directions:

• 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.
• Enjoy!

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.