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Greek Stuffed Peppers

5 from 1 vote
Print Recipe
Course: Main Course, Side Dish
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 4 large bell peppers any color
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 tsp ground allspice
  • 1 cup organic white rice I used brown rice
  • 1 cup canned tomatoes
  • 2 cups water
  • 1/3 cup pine nuts lightly toasted
  • 1/4 cup dark raisins I used golden raisins
  • 1 Tbsp oregano
  • 1/2 cup fresh parsley chopped
  • 2 Tbsp fresh lemon juice

Method
 

  1. Slice tops off of peppers and clean out seeds and ribs
  2. Invert on paper towel to drain while preparing the stuffing
  3. In large skillet, heat olive oil and cook onion until golden
  4. Add allspice, rice and tomatoes and stir to combine
  5. Add water and bring to a boil
  6. Turn heat to low, cover and simmer for about 15 minutes. Turn off heat
  7. Add pine nuts and raisins and replace pan lid until somewhat cooled
  8. Stir in oregano and parsley
  9. Stuff each pepper, mounding the filling
  10. Put peppers in a glass baking dish or flat bottomed casserole
  11. Drizzle with lemon juice
  12. Cover the bottom of the pan with about 1/2 cup water
  13. Bak one hour at 350 degrees Fahrenheit

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