I used to be a vegetarian, so now a days I have look to find new ways to incorporate veggies back into my diet more often. I adapted this recipe ever so slightly from Sultan’s Kitchen. It tastes like a gyro!
For the stuffing
2 tbs olive oil
1 pound lean ground beef or lamb
(I used beef)
1 medium Spanish onion, grated
4 garlic cloves, minced
1/4 cup long grain rice (par cooked)
2 medium tomatoes, seeded and diced
2 small carrots, shredded
2 tbs tomato paste
1 handful fresh mint, chopped
1 handful fresh parsley, chopped
salt and pepper to taste
For the shells
6 large (or 12 small) green peppers
2 medium/small tomatoes, quartered
6 nubs(jamie oliver) of butter
(think the size of a starburst)
1 cup broth (chicken or beef)
2 tbs tomato paste
For the Sauce
1 cup greek yogurt
1 garlic clove, minced
sat and pepper to taste
Just mix all together and chill in refrigerator.
- Prep the peppers by cutting the top/stem off to create a little pepper bowl. Hollow out the seeds and white pith… or whatever that is called. Settle peppers in a creased oven safe pan (should be deep to catch any juice).
- In a large saucepan, heat the olive oil. Add the onions and saute for about 3 minutes. Add the carrots and tomatoes and let soften for another 2-3 minutes. Add the meat and stir. Add the garlic and saute until fragrant. Add the rice and tomato paste and cook until meat is all browned and cooked. Another 3-5 minutes or so. Turn off heat. Add the fresh herbs. Let the meat sit for a moment to cool a bit.
- In meantime heat the stock with the tomato paste and stir. Set aside
- When meat is slightly cooler, spoon the meat mixture into each pepper equally. Spoon 1-2 tbs of stock/tomato paste mixture into the peppers. Top it with 1 of the quartered tomatoes and a nub of butter.
- Bake the peppers in an over at 350 degrees until the peppers start to shrivel. About 45-1hr. Let cool and serve with the yogurt sauce.
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