Stuffed Peppers Greek Style

I got this recipe of Stuffed Peppers Greek Style from All Recipes website, and modified it to my taste, as I don't like sweet food mixed with savory dishes. Why? Why? Why people do that????

My husband loves it and was always begging me to make it. I was slightly nervous to try as it would be my first time and I thought the risk of it going wrong was high. Well, no, it is quite simple, however, it takes FOREVER to prepare. Maybe because I'm not 100% confident about what I do in the kitchen, I'm very meticulous preparing anything, and I wash as I go. If there is a mess in the kitchen while I'm cooking, I feel lost - call it OCD!

Green pepper and red pepper cook at different speeds. I didn't follow time recommendations found in the recipe, I kept checking, and it took a lot longer than stated. We ended up eating red peppers the day I made it, and green peppers the day after. That wasn't re-heated, it was more like re-baked, for 1 full hour in the oven! That's how undone it was after baking with the red ones...

Do try it. It is incredibly delicious. Use some crushed foil under the peppers to keep it upright while in the oven.

Stuffed Peppers Greek Style

You'll need:

4 large green bell peppers, tops removed, seeded (takes forever to cook)
4 large red bell peppers, tops removed, seeded (cooks fast)
1 tablespoon canola oil
1/2 pound ground pork
2 onions, chopped
salt and pepper to taste
1/4 cup dry white wine
1 (10.75 ounce) can tomato puree
1 (4 ounce) package feta cheese
1/2 cup cooked white rice
1/2 cup green olives chopped
1/2 cup pine nuts
2 tablespoons chopped fresh parsley

parmesan and pecorino romano cheeses to top (opcional)

How to do it:

1. Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 15 minutes.

2. Heat canola oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
3. Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, chopped olives, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.

4. After 30, 40 minutes, check the peppers, remove foil and sprinkle grated cheese on top to form a crust.

5. There is no set time for how long it will take. It depends on how big is your pepper, how humid is your stuffing, etc. You need to check, until peppers start to look wrinkly like an old lady!

Bon apetit!

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