Greek Stuffed Bell Peppers
Not your mother's stuffed bell peppers. This recipe used lemon, thyme to flavor the rice and with raisins and olives, this is a delicious Mediterranean version.
Servings 2
Calories 894kcal
Ingredients
- 2 orange or yellow bell peppers tops sliced off and insides cleaned
- 1 cup basmati rice rinsed
- ½ sweet onion chopped
- 2 cloves fresh garlic minced
- ½ red or green pepper chopped
- ½ cup green olives quartered
- 2 -3 T . olive oil
- 1 can chopped tomatoes
- ½ cup golden raisins
- 2 T dried thyme
- 1 Tablespoon fresh herbs combo of fresh thyme, basil or oregano
- 2 Cup vegetable broth.
- ¼ -½ Cup fresh squeezed lemon juice
- ½ cup toasted pine nuts ( optional)
- ½ cup Castelvetrano olives pitted and quartered
- salt and pepper to taste
Instructions
- In a saucepan, heat olive oil until hot. Add rice, onion, chopped bell pepper and sautee for about 5 minutes. Add tomatoes, olives, raisins, thyme, lemon juice and cook for an additional 5 minutes, stirring frequently. Add minced garlic and cook until fragrant, about 1 minute.
- Add broth, salt and cracked pepper and the fresh herbs. Bring to a boil, cover with a lid and continue to cook on low until rice is soft .
- When you turn off the heat, leave the lid on to steam for about 15 more minutes . Uncover and toss in toasted pine nuts ( optional) Stuff the peppers with the rice mixture.
- Bake the peppers for 20 minutes. I used a tall pyrex dish, sprayed with PAM so the peppers wouldn't tip over. I had plenty of rice left over which on it's own was delicious for a side dish the next day.
Nutrition
Calories: 894kcal | Carbohydrates: 137g | Protein: 17g | Fat: 35g | Saturated Fat: 3g | Sodium: 2309mg | Potassium: 1388mg | Fiber: 13g | Sugar: 39g | Vitamin A: 5113IU | Vitamin C: 205mg | Calcium: 231mg | Iron: 10mg
