It's been cold out here in LA the past few weeks and nothing better than comfort food and stuff that makes the whole house smell good. Bringing to the HB fam this recipe for stuffed bell peppers from the homeland. Traditionally this dish finds it's home in the northern Aegean but over time, as with all foods, can be found in many places in the world and claimed as their own. I know one thing....it's good.
Stuffed Bell Peppers
This recipe makes 4 bell peppers so adjust accordingly if you want more....obviously
4 large green bell peppers
1 cup extra virgin olive oil
1 large onion finely chopped
4 sprigs parsley finely chopped(stems ok)
1/2 bunch of dill finely chopped(stems ok)
3 sprigs fresh mint finely chopped(no stems)
1 cup white basmati rice
1 3/4 cup tomato juice
1 TBLS tomato paste
salt and pepper
1. Preheat oven to 350 degrees.
2. Rinse peppers and cut off the top of the pepper and set aside. Be sure to cut the top with the stem and cut it so it creates a "lid" or "cap". Remove seeds from inside.
3. Heat 1/2 of the olive oil in a pan and saute onions.
4. Add the herbs and rice. Stir thoroughly and pour 1/2 of the tomato juice and a little water over the rice.
5. Once simmering, stir in the tomato paste and season with salt and pepper to taste.
6. Cook the rice until about 1/4/-1/2 way cooked.
7. Remove from heat and stuff the peppers with the rice mixture, place on a baking sheet or casserole, and pour a little amount of water into the dish.
8. Place the "lids - caps" onto the peppers and pour in the remaining tomato juice and oil.
9. Bake in the oven until rice and peppers are tender on the MIDDLE rack.
These can be served hot or cold.
Stuffed Bell Peppers
This recipe makes 4 bell peppers so adjust accordingly if you want more....obviously
4 large green bell peppers
1 cup extra virgin olive oil
1 large onion finely chopped
4 sprigs parsley finely chopped(stems ok)
1/2 bunch of dill finely chopped(stems ok)
3 sprigs fresh mint finely chopped(no stems)
1 cup white basmati rice
1 3/4 cup tomato juice
1 TBLS tomato paste
salt and pepper
1. Preheat oven to 350 degrees.
2. Rinse peppers and cut off the top of the pepper and set aside. Be sure to cut the top with the stem and cut it so it creates a "lid" or "cap". Remove seeds from inside.
3. Heat 1/2 of the olive oil in a pan and saute onions.
4. Add the herbs and rice. Stir thoroughly and pour 1/2 of the tomato juice and a little water over the rice.
5. Once simmering, stir in the tomato paste and season with salt and pepper to taste.
6. Cook the rice until about 1/4/-1/2 way cooked.
7. Remove from heat and stuff the peppers with the rice mixture, place on a baking sheet or casserole, and pour a little amount of water into the dish.
8. Place the "lids - caps" onto the peppers and pour in the remaining tomato juice and oil.
9. Bake in the oven until rice and peppers are tender on the MIDDLE rack.
These can be served hot or cold.
