A traditional Greek dish, this recipe is fun and easy, yet still looks impressive on the dinner table. The recipe can be varied to your taste, so use this as a guideline.
- 2 cups rice
- 4 large peppers (colours of your preference)
- approx. half a large bunch of fresh dill, chopped
- 1 large onion, finely chopped
- 1 lb ground meat (of your choice)
- 2 tablespoon olive oil + 1 teaspoon
- 1 stock cube (beef for beef meat, chicken for chicken)
- 1.5 cups water
- approx. 1/2 teaspoon black pepper
Cut tops off peppers and remove seeds inside. Keep the tops to cover them once stuffed.
Coat peppers lightly with the teaspoon of olive oil (as if greasing a pan). Place peppers into a baking dish.
Preheat oven to 375F.
Heat the 2 tablespoons of oil in a large skillet with high sides (or a medium pot) over medium heat.
Stir onion into oil (to coat), and cook until starts to become translucent.
Stir contents of skillet until mixed well and meat begins to cook.
Turn off stove and spoon filling into the peppers. Don’t pack tightly because rice will expand as it cooks.
Cover peppers with their tops and pour any remaining juices from the skillet into bottom of baking dish. Add some more water if needed until there is a total of 1″ of liquid.
Cover baking dish with aluminum foil (or lid if possible), and place in oven.
Cook for 30 minutes (or until rice is fully cooked), then remove covering and cook for another 10 minutes.
* Note, if you notice at any point that the bottom of baking dish gets dry, add 1/2 cup of water (to help rice cook).