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According to Rach, these Greek-style stuffed peppers are so delicious, "you are going to literally eat them until you are stuffed." She suggests serving them with cubed feta, green pepperoncini and whole kalamata olives on the side.
Pro Tip from Rach: Instead of using bell peppers and halving them crosswise, she makes "boats" out of long stuffing peppers by laying them on their side and trimming off a cap-like piece. She prefers this shape because the peppers get more consistently cooked through and aren't as wet.
For more stuffed pepper variations, check out Stuffed Piquillo Peppers with Goat Cheese and Cheesy Stuffed Cherry Peppers.
Ingredients
- 6 long, sweet stuffing peppers
- Non-aerosol olive oil spray
- Salt and pepper
- About 6 tablespoons EVOO, divided
- 1 carrot, grated or finely chopped
- 1 rib celery with leafy top, finely chopped
- 1 onion, finely chopped
- 3 or 4 cloves garlic, chopped
- 1 pound ground lamb or beef
- 1 cup arborio rice
- 2 tablespoons tomato paste or sundried tomato paste
- ½ cup red wine
- 2 tablespoons fresh oregano or 2 teaspoons dried
- 1 cup packed dill, mint and flat parsley combined
- 28 ounces crushed or diced canned tomatoes or peeled and diced fresh tomatoes
- 1 cup freshly grated Parmigiano-Reggiano
- 2 cups passata
- 4 russet potatoes, peeled and sliced
Yield
Serves: 6
Preparation
Preheat oven to 425°F.
Cut tops lengthwise off the peppers and save to roast with the pepper shells after you remove the seeds and ribs. Spray the caps and shells with oil, season with salt and pepper and bake 10 to 12 minutes. Let cool.
Meanwhile, heat 2 tablespoons EVOO in a medium pot over medium-high heat and add the carrot, celery and onion. Season with salt and pepper and soften 4 to 5 minutes, add garlic, stir, then add meat and cook until lightly browned. Add rice and toast another minute, add tomato paste and stir a minute, add red wine and herbs, tomatoes and grated Parm.
Pour passata into a casserole dish, fill pepper shells with the meat mixture, then top with the caps. Arrange the potatoes around the peppers and tucked between them and drizzle about 4 tablespoons EVOO over the top. Roast, covered, 40 minutes and uncovered 10 to 15 minutes more.
