| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Greek | 1 | Servings | |
INGREDIENTS
| 4 | md | To large bell peppers |
| 1/2 | c | Water |
| 2 | tb | Tomato paste |
| 1/2 | ts | Kosher salt (for melting not religious reason) |
| 1 | tb | Lemon juice (for this stuffing) |
| 1/4 | c | Olive oil (I use about half this amount, 2 tbsp) |
| 1 | lg | Onion minced (1-1/2 C approx,) |
| 6 | oz | Ground beef or lamb (2/3C) |
| 1 | cn | (14 oz) plum tomatoes, drained, coarsly chopped and liquid reserved |
| 1/3 | c | Long grain rice (raw) |
| 2 | ts | Kosher salt |
| 1 | ts | Dried thyme |
| 1 | ts | Dried oregono |
| 1/4 | ts | Fresly ground black pepper |
INSTRUCTIONS
STUFFING GREEK STYLE In reply to the request for low fat, low sugar stuffed peppers, I recommend the recipe in Barbarba Kafka's Microwave Gourmet cook book. the meat filling can be varied by any recipe you might have, but the method works well. ( if you have the book it's on page 72) Slice lids off the peppers and set aside, remove seeds from peppers and lids Divide stuffing evenly among peppers and replace lids. Fit peppers, right side up, in a 10"X8"oval dish. To make cooking liquid whisk together water, Tomato paste and salt. Pour mixture around peppers. Cover tightly with plastic wrap. Cook at 100% power for 20 minutes, until rice is tender. Half way through the cooking, poke a hole in the plastic with the tip of a knife. Remove from oven, uncover and let sit for 5 minutes before serving. Stuffing greek style: Heat oil in a 2 qt souffle dish, uncovered at 100%power for 2 minutes. Stir in onions and meat. Continue cooking uncovered, 5 Min stirring once. Remove from oven. Pour off most of the drippings from the pan. Place mixture and tomatoes in the workbow of a food processor and process until meat is finely chopped. Stir in remaining ingredients. This works for me and can be varied to use other stuffings, even ground turkey to reduce the fat even more. I also use ground turkey or a mix of turkey and beef for stuffed cabbage, also from Barbara Kafka's book. In this cabbage recipe you have to omit the sugar and use a less sweet wine than the Tokay recommended. If you don't have the book and would like this recipe, I could send it to you with my modifications. Posted to JEWISH-FOOD digest V96 #51 Date: Mon, 14 Oct 1996 12:44:38 -0400 (EDT) From: "W. Baker" <wbaker@panix.com>
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