1 pound ground beef (chicken or turkey can be substituted)
1 - 14 oz can diced or crushed tomatoes
1 small zucchini, finely chopped
1/4 cup pine nuts, toasted
1/4 cup + 2 tablespoons olive oil, divided
3/4 cup regular long grain white rice (uncooked)
8 large peppers, tomatoes or any combination
1 hour 15 minutes
1 hour and 45 minutes
Alex my best friend is Greek. This is her mothers recipe. As with all Greek mothers they cannot tell you a recipe but show you. I made her mother measure every ingredient she added and wrote the instructions as she cooked. This recipe has been passed down through the generations in her family and I am sure this will become a favorite of your family too!
1. Preheat the oven to 375°.
2. Slice the tops (1/2 inch “lids”) off the peppers and/or tomatoes. Set lids aside.
3. Scoop out the membranes and seeds from the peppers making a shell. Discard the scooped out material. Place peppers into a casserole dish just large enough to hold them. Set aside.
4. In a large skillet over medium-high heat, sauté the onions and garlic in 2 tablespoon of the olive oil for 3 minutes. Add the ground beef and cook until just done.
5. Stir in the tomatoes, zucchini, pine nuts, rice and Mediterranean seasoning. Remove from the heat.
6. Fill the peppers with the filling. Drizzle the stuffed peppers and tomatoes with 2 tablespoons olive oil and replace their tops or “lids”.
7. Drizzle peppers and tomatoes with the remaining 2 tablespoon olive oil. Bake uncovered for 1 hour and 15 minutes. Serve warm.
In the summer, when the colorful bell peppers are in season (and less expensive), it’s fun to use a combination of green, yellow, red, and orange bell peppers in this dish. I usually make 4 peppers and 4 tomatoes, so each person gets one of each.