Greek-style Stuffed Peppers
Over a year ago
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Ingredients
- 4 Green Peppers
- 4 Red Peppers
- 1 Tbsp Olive Oil
- ½ lb (225g) Minced Pork
- 2 Onions. chopped
- Sea Salt and Black Pepper
- ¼ Cup Dry White Wine
- 10.75 Oz (317ml) Canned Tomato Puree
- 100g Feta Cheese
- ½ Cup Cooked White Rice
- ½ Cup raisins or sultanas
- ½ Cup Pine nuts
- 2 Tbsp Parsley, Chopped
Accompaniment
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Description
Stuffed with Pork
Method
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1
1. Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
2. Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
3. Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
4. Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
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