#greekstuffedpeppers
26 posts
I have a 30 minute nap overlap right now(if im lucky) and i am like a madwomen rushing to get it all done so meals like these that are low effort and quick (under 30 mins) are essential !
1 cup cooked przo
1 lb ground chicken
2 cups spinach
3 tbsp kalamata sliced olives
1/4 cup feta cheese
4 bell peppers
1/2 tsp garlic powder
1/2 tap oregano
1/2 tsp salt and pepper
1 cup diced tomatoes
1. Bake peppers at 375 for 15 mins
2. Ground chicken with spices and spinach and combine with orzo tomatoes olives and feta
3. Stuff peppers and top wifh more reta and cook for an additional few minutes until feta is melty
#mealplan #mealprep #easydinnerideas #healthydinnerideas #easyrecipes #weeknightmeals #familydinner #stuffedpeppers #fyp #momtok
1 cup cooked przo
1 lb ground chicken
2 cups spinach
3 tbsp kalamata sliced olives
1/4 cup feta cheese
4 bell peppers
1/2 tsp garlic powder
1/2 tap oregano
1/2 tsp salt and pepper
1 cup diced tomatoes
1. Bake peppers at 375 for 15 mins
2. Ground chicken with spices and spinach and combine with orzo tomatoes olives and feta
3. Stuff peppers and top wifh more reta and cook for an additional few minutes until feta is melty
#mealplan #mealprep #easydinnerideas #healthydinnerideas #easyrecipes #weeknightmeals #familydinner #stuffedpeppers #fyp #momtok
Gemista (Greek Stuffed Peppers)
Ingredients
8 large bell peppers
1 diced onion
1 lb ground beef
1 cup rice
2/3 cup olive oil
4 tbsp tomato paste
3 medium potatoes
4 garlic cloves
salt
pepper
Instructions
• Preheat oven to 375F degrees
• Heat 1/3 cup oil in a large pot.
• Saute 2 minced garlic cloves for 3 minutes. Add diced onion. Saute for 3-4 minutes.
• Add ground beef. Cook and stir occasionally until meat is browned.
• In a food processor, add 1/3 cup olive oil, tomato paste, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp pepper and 2 1/2 cup water. Mix well.
• Add 1 1/2 cups of the tomato mixture to the pot and bring to a boil.
• Add rice. Mix well, cover, and leave to simmer for about 10 minutes.
• Wash peppers, cut a thin slice from the top of each pepper (keep tops close by), and remove the pith and seeds.
• Arrange peppers closely in a shallow baking dish.
• Stuff the peppers with the rice mixture and place the sliced-off tops back on.
• Peel potatoes and cut each into eight pieces. Place potatoes between the stuffed peppers.
• Pour the remaining tomato mix all over the peppers and potatoes.
• Cover the baking dish with aluminum foil. Bake for 40 minutes. Remove foil, and bake for 15-20 minutes until the tops of vegetables are starting to brown (add a little water if necessary)
Kali Orexi! (good appetite)
@elenishomemethod
#elenishomemethod
#cleancooking #foodie #cleaneating
#food #healthyfood #cleancooking
#glutenfree #dairyfree #healthylifestyle
#greekcooking #greekfood #greekrecipes #greek #greekcusine
#dinner #food #lunch #foodporn #kaliorexi #fyp #foryourpagе
Ingredients
8 large bell peppers
1 diced onion
1 lb ground beef
1 cup rice
2/3 cup olive oil
4 tbsp tomato paste
3 medium potatoes
4 garlic cloves
salt
pepper
Instructions
• Preheat oven to 375F degrees
• Heat 1/3 cup oil in a large pot.
• Saute 2 minced garlic cloves for 3 minutes. Add diced onion. Saute for 3-4 minutes.
• Add ground beef. Cook and stir occasionally until meat is browned.
• In a food processor, add 1/3 cup olive oil, tomato paste, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp pepper and 2 1/2 cup water. Mix well.
• Add 1 1/2 cups of the tomato mixture to the pot and bring to a boil.
• Add rice. Mix well, cover, and leave to simmer for about 10 minutes.
• Wash peppers, cut a thin slice from the top of each pepper (keep tops close by), and remove the pith and seeds.
• Arrange peppers closely in a shallow baking dish.
• Stuff the peppers with the rice mixture and place the sliced-off tops back on.
• Peel potatoes and cut each into eight pieces. Place potatoes between the stuffed peppers.
• Pour the remaining tomato mix all over the peppers and potatoes.
• Cover the baking dish with aluminum foil. Bake for 40 minutes. Remove foil, and bake for 15-20 minutes until the tops of vegetables are starting to brown (add a little water if necessary)
Kali Orexi! (good appetite)
@elenishomemethod
#elenishomemethod
#cleancooking #foodie #cleaneating
#food #healthyfood #cleancooking
#glutenfree #dairyfree #healthylifestyle
#greekcooking #greekfood #greekrecipes #greek #greekcusine
#dinner #food #lunch #foodporn #kaliorexi #fyp #foryourpagе
Greek traditional gemista orfana, stuffed peppers and tomatoes with herbed rice! A dish with atoma and. Taste from Greek country! Full written recipes on my YouTube channel and Instagram account!
#greekstuffedpeppers #greekstylestuffedpeppers #greekgemista #γεμισταορφανα #γεμιστεςπιπεριες #γεμισταπαραδοσιακα #greektraditionalstuffedpeppers #herbedricestuffedpeppers #authenticgreekfoodtok #greektraditionalfood #originalgreektok #greekcooking #authenticgreekcooking #originalgreekcooking
#greekstuffedpeppers #greekstylestuffedpeppers #greekgemista #γεμισταορφανα #γεμιστεςπιπεριες #γεμισταπαραδοσιακα #greektraditionalstuffedpeppers #herbedricestuffedpeppers #authenticgreekfoodtok #greektraditionalfood #originalgreektok #greekcooking #authenticgreekcooking #originalgreekcooking
Greek traditional roasted garlic feta stuffed peppers! One of the most delicious and handy meze/appetizer you can have! For full written recipes click the link in my and also you will find links with kitchen utensils I use into my everyday cooking
#greekfetapeppers #greekfetastuffedpeppers #garlicfetapeppers #greekstuffedpeppers #greekauthenticmeze #greekoriginalmeze #greekfetaroastedpeppers #greektraditionalfood #greektraditionalcooking #greekauthenticfood #originalgreekfoodtok #originalgreektok #authenticgreekfood #originalgreekcooking #originalgreekfood #authenticgreekrecipes #traditionalgreekfoodtok
#greekfetapeppers #greekfetastuffedpeppers #garlicfetapeppers #greekstuffedpeppers #greekauthenticmeze #greekoriginalmeze #greekfetaroastedpeppers #greektraditionalfood #greektraditionalcooking #greekauthenticfood #originalgreekfoodtok #originalgreektok #authenticgreekfood #originalgreekcooking #originalgreekfood #authenticgreekrecipes #traditionalgreekfoodtok
A classic Greek meze (side dish) recipe that is deliciously easy and flavorful!
INGREDIENTS
• 7-8 Green Peppers
• 1 pound (450 g) of Greek feta cheese crumbled
• 3 fresh onions sliced
• 3 garlic cloves sliced
• 2 tsp of dried oregano
• chili flakes (boukovo)
• 1/4 cup (60 g) of extra virgin olive oil (for the mixture)
• 4 Tbsp of red vinegar
• choped parsley
• drizzle on the bottom of your pan and to the top of the stuffed peppers in total 1/3 cup (80 g) of extra virgin olive oil
Bake at 350 Fahrenheit (180 Celsius) for approximately 30 minutes
#stuffedpeppers #greenpeppers #meze #greekcusine #cooking #learnintiktok #alexandrashome #fypageシ
INGREDIENTS
• 7-8 Green Peppers
• 1 pound (450 g) of Greek feta cheese crumbled
• 3 fresh onions sliced
• 3 garlic cloves sliced
• 2 tsp of dried oregano
• chili flakes (boukovo)
• 1/4 cup (60 g) of extra virgin olive oil (for the mixture)
• 4 Tbsp of red vinegar
• choped parsley
• drizzle on the bottom of your pan and to the top of the stuffed peppers in total 1/3 cup (80 g) of extra virgin olive oil
Bake at 350 Fahrenheit (180 Celsius) for approximately 30 minutes
#stuffedpeppers #greenpeppers #meze #greekcusine #cooking #learnintiktok #alexandrashome #fypageシ
PIPERIES GEMISTES ME FETA | Peppers Stuffed with Feta Cheese.
If you’re travelling in Northern Greece, you’ll be enjoying this dish made with Florina peppers. Grown in Florina, they’re well known for their deliciously intense sweet flavour. But just as delicious with any type of bell pepper, too! Stuffed with a combination of Feta cheese and Kefalograviera (you could also use, Kefalotyri or Graviera), fresh tomato, spanish onion, and fresh mint (of course) to lift these delicious flavours.
Grab the recipe on my instagram!
@marys_kouzina #greek #greekfood #meze #appetizer #recipes #recipe #feta #cheese
If you’re travelling in Northern Greece, you’ll be enjoying this dish made with Florina peppers. Grown in Florina, they’re well known for their deliciously intense sweet flavour. But just as delicious with any type of bell pepper, too! Stuffed with a combination of Feta cheese and Kefalograviera (you could also use, Kefalotyri or Graviera), fresh tomato, spanish onion, and fresh mint (of course) to lift these delicious flavours.
Grab the recipe on my instagram!
@marys_kouzina #greek #greekfood #meze #appetizer #recipes #recipe #feta #cheese
Today it’s all about the peppers! 🫑🫑 Here’s a delicious Greek inspired baked stuffed pepper recipe that can be made vegan or veg! Recipe is at the end! I hope you enjoy! 🫶
Thank you @centofinefoods for sending over the tomato based goodies!
Note 📝
Vegan crumbles I rec @bigmountainfoods
#vegandinner #vegandinnerideas #vegandinnerrecipe #veganmeals #veganmealideas #stuffedpeppers #weekdayrecipes #veganuary #weeknightdinner #easyveganrecipes #easyveganrecipe #easyveganmeals #vegantiktok #simpleveganrecipes #veganteacher #familymealideas #familymeals #veganrecipesmadesimple #ubereatspartner #instacart #veganrecipevideos #veganrecipeideas #veganrecipestiktok #veganrecipeshare #veganrecipesforbeginners #dinnerrecipesideas #dinnerrecipe #dinnerrecipes #dinnertime😋 #dinnertimetiktok #dinnertime #veganrecipes #veganrecipe #fyp #foru #easyreciped #dinner #homecooking #easyrecipesforyou #easyrecipequick #tastyveganfood #deliciousveganfood #cookingaroundtheworld #cookingathome #cookingathometiktok #deliciousveganfood #tastyvegan #tastyveganfood #stuffedpeppersrecipe #yummyveganfood #yummyvegan #vegan #vegancookinginspo #vegancooking #veganhomecooking #veganfoodie #veganfoodie #plantbasedrecipe #meatlessmeals #meatlesseveryday #plantbasedmeals #vegetarianrecipe #veganrecipesforyou #deliciousdinner #deliciousdinnertonight #meatlessmeal #vegetarian #vegetarianrecipes #vegetarianrecipes❤️ #vegetariandinner #vegetariandinners #vegetariandish #vegetariandishes #simpleveganrecipes #simplevegan #simplerecipes #simplevegetarianfoods #simpleveganrecipe #plantbasedrecipes #plantbasedrecipe #plantbasedtiktok #plantbaseddinner #plantbaseddinnerideas #veganfoodblogger #veganfoodblog #vegetarianfoodblogger #lafoodblogger #lafoodbloggers #losangelesfoodcreator #losangelesfoodblogger #lablogger #labloggers #losangelesblogger #losangelesbloggers #recipesforyou #recipecreator #recipesoftiktok #veganrecipecreator #stuffedpeppersfordinner #veganstuffedpeppers #pepperrecipe
Thank you @centofinefoods for sending over the tomato based goodies!
Note 📝
Vegan crumbles I rec @bigmountainfoods
#vegandinner #vegandinnerideas #vegandinnerrecipe #veganmeals #veganmealideas #stuffedpeppers #weekdayrecipes #veganuary #weeknightdinner #easyveganrecipes #easyveganrecipe #easyveganmeals #vegantiktok #simpleveganrecipes #veganteacher #familymealideas #familymeals #veganrecipesmadesimple #ubereatspartner #instacart #veganrecipevideos #veganrecipeideas #veganrecipestiktok #veganrecipeshare #veganrecipesforbeginners #dinnerrecipesideas #dinnerrecipe #dinnerrecipes #dinnertime😋 #dinnertimetiktok #dinnertime #veganrecipes #veganrecipe #fyp #foru #easyreciped #dinner #homecooking #easyrecipesforyou #easyrecipequick #tastyveganfood #deliciousveganfood #cookingaroundtheworld #cookingathome #cookingathometiktok #deliciousveganfood #tastyvegan #tastyveganfood #stuffedpeppersrecipe #yummyveganfood #yummyvegan #vegan #vegancookinginspo #vegancooking #veganhomecooking #veganfoodie #veganfoodie #plantbasedrecipe #meatlessmeals #meatlesseveryday #plantbasedmeals #vegetarianrecipe #veganrecipesforyou #deliciousdinner #deliciousdinnertonight #meatlessmeal #vegetarian #vegetarianrecipes #vegetarianrecipes❤️ #vegetariandinner #vegetariandinners #vegetariandish #vegetariandishes #simpleveganrecipes #simplevegan #simplerecipes #simplevegetarianfoods #simpleveganrecipe #plantbasedrecipes #plantbasedrecipe #plantbasedtiktok #plantbaseddinner #plantbaseddinnerideas #veganfoodblogger #veganfoodblog #vegetarianfoodblogger #lafoodblogger #lafoodbloggers #losangelesfoodcreator #losangelesfoodblogger #lablogger #labloggers #losangelesblogger #losangelesbloggers #recipesforyou #recipecreator #recipesoftiktok #veganrecipecreator #stuffedpeppersfordinner #veganstuffedpeppers #pepperrecipe
one of my go to easy dinners- stuffed bell peppers🫑✨a tried & true classic that is so tasty!
Ingredients:
- 4-6 bell peppers
- avocado oil spray
- 1 yellow onion, finely chopped
- 5-6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lb ground bison (can sub beef/turkey)
- 15 oz tomato sauce
- 2 teaspoons each garlic & onion powder
- 1 teaspoon each chili powder & oregano
- 1/2 teaspoon thyme
- salt & pepper to taste
- 1 cup cooked rice
- 1.5 cups shredded mozzarella
- chopped fresh parsley
#dinnerideas #cozyrecipes #weeknightdinner #stuffedpeppers #stuffedpeppersrecipe #stuffedbellpeppers #mealinspo #mealideas #cookwithme #dinnerwithme #healthycooking #dinnerrecipes #healthyrecipes #fallrecipes #creatorsearchinsights
Ingredients:
- 4-6 bell peppers
- avocado oil spray
- 1 yellow onion, finely chopped
- 5-6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lb ground bison (can sub beef/turkey)
- 15 oz tomato sauce
- 2 teaspoons each garlic & onion powder
- 1 teaspoon each chili powder & oregano
- 1/2 teaspoon thyme
- salt & pepper to taste
- 1 cup cooked rice
- 1.5 cups shredded mozzarella
- chopped fresh parsley
#dinnerideas #cozyrecipes #weeknightdinner #stuffedpeppers #stuffedpeppersrecipe #stuffedbellpeppers #mealinspo #mealideas #cookwithme #dinnerwithme #healthycooking #dinnerrecipes #healthyrecipes #fallrecipes #creatorsearchinsights
Gemista (Greek Stuffed Vegetables Baked with Rice + Herbs) for Episode 2 of Stuffed! 🍅🌶🧿 This is the ultimate use of in season tomatoes!
There are so many variations of this dish that include different types of stuffing’s (some are vegan and some are not!), and different veggies you stuff (zucchini, peppers, tomatoes, eggplant) - you name it!
Stuffed Peppers exist in several parts of the world. China, Italy, Spain, India, Lebanon, Germany, Russia, Sweden, Argentina! It’s everywhere.
What makes the Greek version the best? A few things! A) They are Stuffed Tomatoes. B) They are slathered in only the finest olive oil on the planet, GREEK! C) The potatoes. Everything about this dish is well rounded, flavourful and perfect for a light summer meal.
Don’t forget to follow @foodbymaria for more delicious things STUFFED!
Here’s how you can make my families version!
Gemista (Serves 6-8)
4 garlic cloves
1 medium yellow onion
4 bell peppers (red and orange)
4 sturdy, large tomatoes
1 1/3 cups basmati rice
1/3 cup - 1/2 cup fresh chopped parsley
1/3 cup - 1/2 cup fresh chopped mint
1 tbsp vegetable stock paste
2 tsp salt
1 tsp pepper
1x 398ml can roma tomatoes
8 tbsp olive oil
3 yellow potatoes, cut into wedges
1/2 tbsp dried oregano
2- 2 1/2 cups water, chicken or vegetable stock
1. Preheat oven to 375F and set a large baking dish aside.
2. Grate the onion and the garlic or pulse into a grated/finely chopped texture in a food processor. Set aside in a large mixing bowl. Add the canned roma tomatoes to the food processor and pulse until fully broken down. Add to the large mixing bowl with the onion and garlic.
3. Prepare the vegetables: Cut off the tops of the tomatoes (about half inch from top) and use a spoon to remove the insides leaving around a ½ inch from the outside of the tomato. SAVE the insides of the tomatoes and the tops. Cut the tops off the peppers and remove the white veins and seeds on the inside. Set aside the tops of the peppers. Arrange the tomatoes and peppers in a baking dish. Chop up the saved insides of the tomatoes or puree in a blender or food processor and add those with the tomato juices to the large mixing bowl with the onion and garlic.
4. To the onion and garlic mixing bowl add the rice, mint, parsley, vegetable stock paste, salt and pepper and 4 tbsp olive oil.
5. Add the tomatoes and peppers to the large baking dish. Spoon the rice stuffing mixture into the tomatoes and peppers, filling each about 3/4 of the way. Top each vegetable with their corresponding top.
6. Spread out the potato wedges around the vegetables and season with salt, peppers and 1/2 tbsp dried oregano.
7. Any liquid left in the bowl from the rice mixture, pour it into the base of the baking dish and add 2 – 2 1/2 cups cup of water or stock to the pan. Drizzle 4 tbsp olive oil over everything. Bake in the oven for up to 1 and a half hours or until the rice is cooked and potatoes are tender (check at 1 hour).
8. Serve with potatoe wedges from the pan, feta, tzatziki, more oil and enjoy!
#greece #greekrecipes #greekfood #gemista #greektok
There are so many variations of this dish that include different types of stuffing’s (some are vegan and some are not!), and different veggies you stuff (zucchini, peppers, tomatoes, eggplant) - you name it!
Stuffed Peppers exist in several parts of the world. China, Italy, Spain, India, Lebanon, Germany, Russia, Sweden, Argentina! It’s everywhere.
What makes the Greek version the best? A few things! A) They are Stuffed Tomatoes. B) They are slathered in only the finest olive oil on the planet, GREEK! C) The potatoes. Everything about this dish is well rounded, flavourful and perfect for a light summer meal.
Don’t forget to follow @foodbymaria for more delicious things STUFFED!
Here’s how you can make my families version!
Gemista (Serves 6-8)
4 garlic cloves
1 medium yellow onion
4 bell peppers (red and orange)
4 sturdy, large tomatoes
1 1/3 cups basmati rice
1/3 cup - 1/2 cup fresh chopped parsley
1/3 cup - 1/2 cup fresh chopped mint
1 tbsp vegetable stock paste
2 tsp salt
1 tsp pepper
1x 398ml can roma tomatoes
8 tbsp olive oil
3 yellow potatoes, cut into wedges
1/2 tbsp dried oregano
2- 2 1/2 cups water, chicken or vegetable stock
1. Preheat oven to 375F and set a large baking dish aside.
2. Grate the onion and the garlic or pulse into a grated/finely chopped texture in a food processor. Set aside in a large mixing bowl. Add the canned roma tomatoes to the food processor and pulse until fully broken down. Add to the large mixing bowl with the onion and garlic.
3. Prepare the vegetables: Cut off the tops of the tomatoes (about half inch from top) and use a spoon to remove the insides leaving around a ½ inch from the outside of the tomato. SAVE the insides of the tomatoes and the tops. Cut the tops off the peppers and remove the white veins and seeds on the inside. Set aside the tops of the peppers. Arrange the tomatoes and peppers in a baking dish. Chop up the saved insides of the tomatoes or puree in a blender or food processor and add those with the tomato juices to the large mixing bowl with the onion and garlic.
4. To the onion and garlic mixing bowl add the rice, mint, parsley, vegetable stock paste, salt and pepper and 4 tbsp olive oil.
5. Add the tomatoes and peppers to the large baking dish. Spoon the rice stuffing mixture into the tomatoes and peppers, filling each about 3/4 of the way. Top each vegetable with their corresponding top.
6. Spread out the potato wedges around the vegetables and season with salt, peppers and 1/2 tbsp dried oregano.
7. Any liquid left in the bowl from the rice mixture, pour it into the base of the baking dish and add 2 – 2 1/2 cups cup of water or stock to the pan. Drizzle 4 tbsp olive oil over everything. Bake in the oven for up to 1 and a half hours or until the rice is cooked and potatoes are tender (check at 1 hour).
8. Serve with potatoe wedges from the pan, feta, tzatziki, more oil and enjoy!
#greece #greekrecipes #greekfood #gemista #greektok
Kathy Tsaples Sweet Greek Shop Yemista - stuffed vegetables with meat 🫑❤️
Seasonal vegetables like tomatoes, capsicums, eggplant and zucchini are stuffed with rice and herbs then served as a main meal.
Ingredients
500g minced meat (preferably beef)
3 large tomatoes
2 red capsicums
1 green capsicum
2 small round zucchinis
1 large eggplant
2 large potatoes, cut into wedges
1 cup of feta, crumbled
2 large onions, grated
5 cloves of garlic, crushed
2 cups short-grain rice
1 cup olive oil
1 cup water
2 tsp tomato paste
1/2 cup mint, 1/2 cup parsley, 1/2 cup basil, chopped
1 tsp oregano
1/4 tsp cinnamon
1/4 tsp allspice
1-2 tsp salt
1/2 tsp pepper
Method
Preheat oven to 180° C.
Slice off and put aside the tops of the tomatoes, capsicums, and zucchini. Scoop out the pulp from the tomatoes and zucchini with a spoon, and keep these for later. Seed the capsicums without piercing the skin. Sprinkle the interior of the vegetables ‘shells’ with a little salt and set aside.
Cut the eggplant in half lengthwise and scoop out most of the flesh to form two shells.
Blanch the eggplant and the capsicums in boiling water for about 3 min and drain.
Arrange all the vegetables in a baking dish. Finely chop all the flesh that has been scooped out from the tomatoes, zucchini and eggplant. Heat half the olive oil in a pan over high heat. Add your meat and cook until brown. Add the onion and the garlic and all the flesh from your vegetables. Cook this mixture for about 5 min, stirring frequently. Add your rice, cinnamon, allspice and oregano together with the tomato paste. Take off the heat and add all your fresh herbs and feta.
Spoon the mixture into the vegetable shells until they are three-quarters full and replace the tops on the tomatoes, capsicums and zucchini.
On a baking dish, arrange the stuffed vegetables and put potato wedges in between them. Sprinkle a little salt, pour in about 1 cup of water and then drizzle the remaining olive oil all over. Bake in a moderate oven for about 1½-2hrs. Check halfway. If the tops brown too quickly, cover loosely with aluminium foil.
Serve hot or at room temperature.
#melbournefood #greekfood #gemista #stuffedpeppers
Seasonal vegetables like tomatoes, capsicums, eggplant and zucchini are stuffed with rice and herbs then served as a main meal.
Ingredients
500g minced meat (preferably beef)
3 large tomatoes
2 red capsicums
1 green capsicum
2 small round zucchinis
1 large eggplant
2 large potatoes, cut into wedges
1 cup of feta, crumbled
2 large onions, grated
5 cloves of garlic, crushed
2 cups short-grain rice
1 cup olive oil
1 cup water
2 tsp tomato paste
1/2 cup mint, 1/2 cup parsley, 1/2 cup basil, chopped
1 tsp oregano
1/4 tsp cinnamon
1/4 tsp allspice
1-2 tsp salt
1/2 tsp pepper
Method
Preheat oven to 180° C.
Slice off and put aside the tops of the tomatoes, capsicums, and zucchini. Scoop out the pulp from the tomatoes and zucchini with a spoon, and keep these for later. Seed the capsicums without piercing the skin. Sprinkle the interior of the vegetables ‘shells’ with a little salt and set aside.
Cut the eggplant in half lengthwise and scoop out most of the flesh to form two shells.
Blanch the eggplant and the capsicums in boiling water for about 3 min and drain.
Arrange all the vegetables in a baking dish. Finely chop all the flesh that has been scooped out from the tomatoes, zucchini and eggplant. Heat half the olive oil in a pan over high heat. Add your meat and cook until brown. Add the onion and the garlic and all the flesh from your vegetables. Cook this mixture for about 5 min, stirring frequently. Add your rice, cinnamon, allspice and oregano together with the tomato paste. Take off the heat and add all your fresh herbs and feta.
Spoon the mixture into the vegetable shells until they are three-quarters full and replace the tops on the tomatoes, capsicums and zucchini.
On a baking dish, arrange the stuffed vegetables and put potato wedges in between them. Sprinkle a little salt, pour in about 1 cup of water and then drizzle the remaining olive oil all over. Bake in a moderate oven for about 1½-2hrs. Check halfway. If the tops brown too quickly, cover loosely with aluminium foil.
Serve hot or at room temperature.
#melbournefood #greekfood #gemista #stuffedpeppers
GREEK STUFFED PEPPERS
Love stuffed peppers? This recipe is bursting with flavor and you can feel good about it these peppers! These GREEK STUFFED PEPPERS will keep you full and are an easy dinner or meal prep. You can add chicken for extra protein.
TIME: 20-25 MIN
SERVES: 10
5 assorted colors of bell peppers
Olive oil, enough to drizzle on top of peppers
1.5 kalamata olives
1 can of chickpeas
2 tbsp capers
1 c cherry tomatoes, sliced
Salt and pepper to taste
1 c feta, crumbled
Jade pearl rice, cook according to package directions and use about 2.5 c after cooked
Preheat oven to 400 F. Slice peppers in half, remove seeds, and rinse. Place all pepper halves on an oven safe sheet pan. Drizzle peppers with olive oil. Bake in oven for about 15 minutes or until softened. Take peppers out of oven and set aside. Once rice has cooked, allow to cool. In a large bowl, add all remaining ingredients with rice and combine. Stuff each pepper and place bake in oven for another 5-8 minutes or until feta and tomatoes have softened. Enjoy!
Be sure to LIKE + SAVE + FOLLOW for more meal prep inspiration ✨✨
🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓
#healthymealprep #foodandfitness #fitness #fitnessfood #mealprepmotivation #mealprep #healthylifestyle #healthyrecipes
Love stuffed peppers? This recipe is bursting with flavor and you can feel good about it these peppers! These GREEK STUFFED PEPPERS will keep you full and are an easy dinner or meal prep. You can add chicken for extra protein.
TIME: 20-25 MIN
SERVES: 10
5 assorted colors of bell peppers
Olive oil, enough to drizzle on top of peppers
1.5 kalamata olives
1 can of chickpeas
2 tbsp capers
1 c cherry tomatoes, sliced
Salt and pepper to taste
1 c feta, crumbled
Jade pearl rice, cook according to package directions and use about 2.5 c after cooked
Preheat oven to 400 F. Slice peppers in half, remove seeds, and rinse. Place all pepper halves on an oven safe sheet pan. Drizzle peppers with olive oil. Bake in oven for about 15 minutes or until softened. Take peppers out of oven and set aside. Once rice has cooked, allow to cool. In a large bowl, add all remaining ingredients with rice and combine. Stuff each pepper and place bake in oven for another 5-8 minutes or until feta and tomatoes have softened. Enjoy!
Be sure to LIKE + SAVE + FOLLOW for more meal prep inspiration ✨✨
🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓
#healthymealprep #foodandfitness #fitness #fitnessfood #mealprepmotivation #mealprep #healthylifestyle #healthyrecipes
Stuffed peppers, Greek style! 🫑🧀 Cheesy, creamy & absolutely delicious! Warning: One bite and you’ll want to book a trip to Greece ASAP! 🏛️🍽️
Ingredients:
4 Red Bell Peppers
150 grams Greek Feta Cheese
50 grams Kefalograviera
1 tomato
1/4 spanish onion
8 mint leaves
1/2 teaspoon dry oregano
4 tablespoons Extra Virgin Olive Oil
Cracked black pepper
_____________________________
Kali orexi!! Bon appetit!
#athensfoodonfoot #fyp #greece #foodtok #greekfood #foodlover #recipe #greekrecipe
Ingredients:
4 Red Bell Peppers
150 grams Greek Feta Cheese
50 grams Kefalograviera
1 tomato
1/4 spanish onion
8 mint leaves
1/2 teaspoon dry oregano
4 tablespoons Extra Virgin Olive Oil
Cracked black pepper
_____________________________
Kali orexi!! Bon appetit!
#athensfoodonfoot #fyp #greece #foodtok #greekfood #foodlover #recipe #greekrecipe
This is one of my most anticipated delicacies from the garden, chèvre stuffed peppers! I change the herb mix up but for this batch, I used Penzeys greek seasoning and topped with ground sumac & smoked paprika. 25 min at 375, with the last minute under broil.👩🏻🍳💋 #chefskiss #goatcheese #stuffedpeppers #giantmarconipepper #marconi #peppers #gardentok #gardentoplate #gardening #growfood #zone7b #growyourownfood
Stuffed Palermo Pepper 🌶️ Savour a fragrant Mediterranean flavour profile with a harmonious blend of sweet, smoky, crunchy and creamy – full recipe below.
Ingredients
4 Palermo peppers
150g Greek feta cheese
50g Parmesan cheese
1 tomato, finely chopped
1⁄4 Spanish onion, finely chopped
8 mint leaves, finely chopped
1⁄2 tsp dried oregano
4 tbsp extra virgin olive oil (divided)
Cracked black pepper, to taste
Chopped parsley for garnish
Method
1. Preheat your oven to 180°C.
2. Wash the Palermo peppers, then use a sharp knife to make a “T” incision on one side of each pepper. Carefully open the cut and remove the seeds and white veins.
3. In a mixing bowl, combine the feta cheese, Parmesan cheese, tomato, onion, mint, oregano, 2 tablespoons of olive oil and cracked black pepper. Mix well until evenly combined.
4. Stuff the prepared filling evenly into the peppers. Use toothpicks to close the peppers partially (it’s fine if they’re not fully sealed).
5. Arrange the stuffed peppers on a #LeCreuset Ovenware Roasting Tin and drizzle with the remaining 2 tablespoons of olive oil.
6. Bake for 20-25 minutes until the peppers are tender and slightly charred.
7. Garnish with chopped parsley before serving.
@Landi Govender
Ingredients
4 Palermo peppers
150g Greek feta cheese
50g Parmesan cheese
1 tomato, finely chopped
1⁄4 Spanish onion, finely chopped
8 mint leaves, finely chopped
1⁄2 tsp dried oregano
4 tbsp extra virgin olive oil (divided)
Cracked black pepper, to taste
Chopped parsley for garnish
Method
1. Preheat your oven to 180°C.
2. Wash the Palermo peppers, then use a sharp knife to make a “T” incision on one side of each pepper. Carefully open the cut and remove the seeds and white veins.
3. In a mixing bowl, combine the feta cheese, Parmesan cheese, tomato, onion, mint, oregano, 2 tablespoons of olive oil and cracked black pepper. Mix well until evenly combined.
4. Stuff the prepared filling evenly into the peppers. Use toothpicks to close the peppers partially (it’s fine if they’re not fully sealed).
5. Arrange the stuffed peppers on a #LeCreuset Ovenware Roasting Tin and drizzle with the remaining 2 tablespoons of olive oil.
6. Bake for 20-25 minutes until the peppers are tender and slightly charred.
7. Garnish with chopped parsley before serving.
@Landi Govender
🍅🌶️ Dive into the vibrant flavors of Greek cuisine with Gemista Orfana!
By the amazing 👩🍳 @eatlikegreekwithjulie
These stuffed peppers and tomatoes, filled with herb rice and simmered in tomato sauce, are a true taste sensation!
Recipe below! 👇⬇️👇
Ingredients:
3-4 tomatoes
3-4 bell peppers
3-4 potatoes
3-4 garlic cloves
2 medium onions
1 bunch scallions
1 tbsp tomato paste
1 handful dill
1 handful fresh mint or spearmint
1 tbsp medium grain rice per vegetable
Salt & pepper
1 tbsp dried spearmint (optional)
1+ cups olive oil
2.5 to 3 cups water or broth
Instructions:
Prepare peppers and tomatoes.
Sauté onions, garlic, and rice.
Stuff vegetables with rice mixture.
Add potatoes and remaining stuffing to pan.
Pour water and olive oil over vegetables.
Bake covered, then uncovered.
Serve with feta cheese and Greek salad. Enjoy! 🇬🇷🥗
#yemista #gemista #gemistaorfana #greekstuffedpeppers #eatlikegreekwithjulie #greekfoods #greekrecipe #greekcooking #greekkitchen #eatlikegreek #greekchef #authenticgreekfood #authenticgreekcuisine
By the amazing 👩🍳 @eatlikegreekwithjulie
These stuffed peppers and tomatoes, filled with herb rice and simmered in tomato sauce, are a true taste sensation!
Recipe below! 👇⬇️👇
Ingredients:
3-4 tomatoes
3-4 bell peppers
3-4 potatoes
3-4 garlic cloves
2 medium onions
1 bunch scallions
1 tbsp tomato paste
1 handful dill
1 handful fresh mint or spearmint
1 tbsp medium grain rice per vegetable
Salt & pepper
1 tbsp dried spearmint (optional)
1+ cups olive oil
2.5 to 3 cups water or broth
Instructions:
Prepare peppers and tomatoes.
Sauté onions, garlic, and rice.
Stuff vegetables with rice mixture.
Add potatoes and remaining stuffing to pan.
Pour water and olive oil over vegetables.
Bake covered, then uncovered.
Serve with feta cheese and Greek salad. Enjoy! 🇬🇷🥗
#yemista #gemista #gemistaorfana #greekstuffedpeppers #eatlikegreekwithjulie #greekfoods #greekrecipe #greekcooking #greekkitchen #eatlikegreek #greekchef #authenticgreekfood #authenticgreekcuisine
STUFFED PEPPERS - GEMISTA
Ingredients:
12 medium-sized peppers (any color you prefer)
1 large eggplant
2 zucchinis
2 carrots
2 large onions
4 cloves of garlic
1/2 kilogram ripe tomatoes
1/2 bunch of dill
1/2 bunch of mint
1/2 bunch of parsley
1/3 bunch of basil
100 grams pine nuts
150 grams olive oil
Salt and pepper
200 grams water
1 tsp sugar
20 tsp risotto rice (for medium-sized peppers, or 1 1/2 tsp for medium-sized peppers, 1 tsp for small peppers)
Method:
1. Finely chop the vegetables in a food processor or blender.
2. Cut the tops off the peppers and remove the seeds.
3. Heat half of the oil in a pan and sauté the vegetables until they become glossy.
4. Add the rice and sauté for 1 minute.
5. Add half of the tomatoes, water, salt, and pepper. Simmer for 3 minutes.
6. Add the herbs.
7. In a separate bowl, mix the remaining tomatoes, oil, pepper, salt and place it in a baking dish.
8. Stuff the peppers and add large potatoes in between if desired.
9. Drizzle oil on top of the peppers and sprinkle with salt.
10. Cover with damp parchment paper and aluminum foil.
11. Bake at 180 degrees Celsius for 1 1/2 hours. Then uncover and bake for another 15 minutes until the peppers have a nice color.
Enjoy your meal!
#cooking #fyp #recipe
Ingredients:
12 medium-sized peppers (any color you prefer)
1 large eggplant
2 zucchinis
2 carrots
2 large onions
4 cloves of garlic
1/2 kilogram ripe tomatoes
1/2 bunch of dill
1/2 bunch of mint
1/2 bunch of parsley
1/3 bunch of basil
100 grams pine nuts
150 grams olive oil
Salt and pepper
200 grams water
1 tsp sugar
20 tsp risotto rice (for medium-sized peppers, or 1 1/2 tsp for medium-sized peppers, 1 tsp for small peppers)
Method:
1. Finely chop the vegetables in a food processor or blender.
2. Cut the tops off the peppers and remove the seeds.
3. Heat half of the oil in a pan and sauté the vegetables until they become glossy.
4. Add the rice and sauté for 1 minute.
5. Add half of the tomatoes, water, salt, and pepper. Simmer for 3 minutes.
6. Add the herbs.
7. In a separate bowl, mix the remaining tomatoes, oil, pepper, salt and place it in a baking dish.
8. Stuff the peppers and add large potatoes in between if desired.
9. Drizzle oil on top of the peppers and sprinkle with salt.
10. Cover with damp parchment paper and aluminum foil.
11. Bake at 180 degrees Celsius for 1 1/2 hours. Then uncover and bake for another 15 minutes until the peppers have a nice color.
Enjoy your meal!
#cooking #fyp #recipe