Growing up, my fave dish was my mom’s Greek stuffed peppers. And it still remains the meal nearest and dearest to my heart because food is my best friend. With this said, I whip up a batch at least twice a month because they taste even better the next day (#lunch) and it’s a gluten free recipe (#winning). I’ve adapted the recipe from Vefa Alexiadou’s cookbook. If you don’t own this particular cookbook and drool over Grecian grub, order it and thank me later. It’s the Greek cuisine recipe book bible. My copy is dogeared and a greasy mess — all the tell-tale signs of a great cookbook.
GREEK MEAT-STUFFED PEPPERS
4 sweet red peppers, with insides taken out tops sliced off
1 cup olive oil
1 onion, finely chopped
1 pound ground beef (you can use ground turkey if meat ain’t your thang)
1 can of tomato sauce (non-lazy people use a cup of fresh pureed tomatoes)
1 dollop of ketchup (yep, ketchup)
1/2 cup finely chopped fresh parsley
1/2 cup of rice
salt and pepper to taste
DUMMY-PROOF INSTRUCTIONS
Slap on an apron because ain’t nobody got time for onion stank! Plus, you’ll look more profresh (#LookThePart). Le duh. Heat 1/2 cup of oil in pan. Cook onions until softened. Stir in ground beef until lightly browned. Add the tomato sauce, rice and parsley, season with salt and pepper, and mix well. Reduce the heat, cover, and simmer for 10 minutes, until the sauce has reduced. Remove from heat and let cool. Plop this mixture into each pepper. Place pepper tops on top and drizzle with remaining olive oil and bake for one hour at 350 degrees. Add sliced potatoes for the kids if you want. Opa!
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