Greek Stuffed Peppers
Serves: 3 to 4
Prep Time: 20 min
Cook Time: 70 min
Ingredients
6 Large Or 8 Small
Bell peppers
1
Large onion, diced
3 Small
Zucchini, peeled and diced
3 Medium
Carrots, peeled and diced
1 Cup
Vegetable broth
3 Cups
Cooked brown or white rice
5 Tbsp
Tomato paste
3/4 Cup
Fresh parsley, chopped
3/4 Cup
Fresh dill, chopped
1/2-1
Lemon, juiced
1/4 Tsp
Pepper
1/2 Tsp
Herbamare or salt
Directions
1
Preheat oven to 350 degrees F.
2
Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
3
Place peppers in an oven safe dish and arrange upright and put tops back on. Bake at 350 degrees for 30 minutes.
4
Meanwhile in a large pan, sauté onions, carrots and zucchini in vegetable broth for 5-6 minutes.
5
Stir in the rice and tomato paste and coat thoroughly.
6
Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
7
When peppers are ready, take out of oven and fill with stuffing.
8
Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
9
Serve with additional wedges of lemon and dill for garnish if desired.
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