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Stuffed Peppers Or Pimentoes

I.am.Vegetarian's picture
Ingredients
  Peppers 6
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), chopped
  Margarine/Butter 2 Ounce
  Rice 6 Ounce
  Mushrooms 4 Ounce, chopped
  Hot water 3⁄4 Pint
  Yeast extract/Savory extract 1 Teaspoon
  Chopped parsley 1 Tablespoon (Leveled)
  Egg 1 , beaten
  Tomatoes 8 Ounce, sliced
  Sugar 1 Teaspoon (Leveled)
  Oil 1 Teaspoon (Leveled)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven to moderate temperature before baking.
2) In boiling water, allow peppers to simmer for 5 minutes and drain well.
3) Slice off tops and with a spoon, hollow out seeds.

MAKING
4) To prepare the stuffing, heat fat and sauté onion and garlic in it over low heat.
5) Stir in rice, mushrooms, water and extract and boil until the mixture absorbs the liquid.
6) Add in parsley and eggs, mixing well.
7) Let the mixture cool a bit and add salt and pepper to taste.
8) On an oiled, shallow ovenproof dish, place the peppers after stuffing them with the mixture.
9) Surround them by sliced tomatoes topped with a little sugar, salt and pepper.
10) Apply oil on peppers and bake for about 30 minutes on top shelf of the preheated oven.

SERVING
11) Serve hot with garlic bread or french bread and butter, and some red wine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
3

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