Stuffed Peppers

If you have a hard time getting vegetables into your diet... just stuff them with deliciousness!

I adapted this recipe ever so slightly from Sultan's Kitchen. It tastes like a gyro!

For the stuffing

2 tbs olive oil

1 pound lean ground beef or lamb

(I used beef)

1 medium Spanish onion, grated

4 garlic cloves, minced

1/4 cup long grain rice (par cooked)

2 medium tomatoes, seeded and diced

2 small carrots, shredded

2 tbs tomato paste

1 handful fresh mint, chopped

1 handful fresh parsley, chopped

salt and pepper to taste

For the shells

6 large (or 12 small) green peppers

2 medium/small tomatoes, quartered

6 nubs(jamie oliver) of butter

(think the size of a starburst)

1 cup broth (chicken or beef)

2 tbs tomato paste

For the Sauce

1 cup greek yogurt

1 garlic clove, minced

sat and pepper to taste

Just mix all together and chill in refrigerator.

What you'll do

Prep the peppers by cutting the top/stem off to create a little pepper bowl. Hollow out the seeds and white pith... or whatever that is called. Settle peppers in a creased oven safe pan (should be deep to catch any juice).

In a large saucepan, heat the olive oil. Add the onions and saute for about 3 minutes. Add the carrots and tomatoes and let soften for another 2-3 minutes. Add the meat and stir. Add the garlic and saute until fragrant. Add the rice and tomato paste and cook until meat is all browned and cooked. Another 3-5 minutes or so. Turn off heat. Add the fresh herbs. Let the meat sit for a moment to cool a bit.

In meantime heat the stock with the tomato paste and stir. Set aside

When meat is slightly cooler, spoon the meat mixture into each pepper equally. Spoon 1-2 tbs of stock/tomato paste mixture into the peppers. Top it with 1 of the quartered tomatoes and a nub of butter. 

Bake the peppers in an over at 350 degrees until the peppers start to shrivel. About 45-1hr. Let cool and serve with the yogurt sauce.

SO GOOD!

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