Text and pics by Chef Joey
For 12 Stuffed “Greek Peppers” …
… Sauté 2 onions chopped fine in sunflower oil
Add 4 cloves chopped garlic
… and 2 stalks celery, chopped.
Add 1/2 cup water and cover. As water evaporates, add 1/2 pound or a little more of lean ground beef or turkey. If you want a vegan or vegetarian meal, omit meat, follow these steps, and at the end, add 1 1/4 cup cooked lentils or quinoa.
Sauté, add 28 oz stewed tomatoes (chopped tomatoes work fine too)
1 tbsp oregano and
1 tsp cinnamon
Add 1 cup rice (I used basmati) that’s been soaking in water (just a smidge over the top of the rice).
As the first thing you do before cooking. Add rice – and a few tablespoons of tomato concentrate (kind of optional but makes for a richer flavor).
Cover and stir every few minutes for about 15 mins – salt and pepper.
I pre-boil the peppers for about 8 mins until slightly soft. Keep the pepper water handy if you have to add a little to the mix.
When your rice is 90% done or completely done for faster oven time – pour some of the sauté in the bottom of the pan.
Stuff your peppers with your mix, top with parsley and bake about a 1/2 hour – uncovered if you like a crunchy top, covered if you like all soft. Easy! Everything takes just one hour!