Stuffed Peppers (Piperies Gemistes)

Stuffed peppers are a meal in themselves.  I think just about every culture has their form of a stuffed pepper.  In India it’s called Bharvan subji which consists of a pepper stuffed with mashed potatoes and onions and seasoned with chili, turmeric, coriander, coriander/cilantro, salt and lemon juice and baked in the oven until soft (this does sound good!).  The Mediterranean has the Dolma (stuffed peppers or grape leaves) which were part of the cuisines from the former Ottoman Empire and surrounding regions.   Mexico has their Chile Relleno and Jalapeño poppers.  In the Middle East you’ll find Filfil Mahshi (an Arab cuisine using stuffed peppers, zucchini or eggplant) and Mahshi (an Egyptian and Sudanese dish that has spiced meat stuffed in peppers or in tomatoes).   Bell peppers are an excellent source of Vitamin A and C and a good source of Vitamin B6 and dietary fiber.

Serves 12
recipe from Kalofagas – Greek Food and Beyond

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900g (2 lbs.) lean ground beef
12 red peppers, washed, tops cut and inside cored
2 medium onions, diced
1/3 cup olive oil
3 cloves of garlic, minced
1/2 cup of fresh parsley, finely chopped
1/2 cup of fresh dill, finely chopped
2 teaspoons fresh mint, finely chopped
1 cup of good tomato sauce (pomodoro)
1/4 cup cooked arborio rice
salt and pepper

Preheat oven to 190c (375f).  Place a large skillet over medium high heat and add olive oil, onions and garlic and lower to medium heat and simmer for 10 minutes to soften the onions.  Add parsley, dill, mint and tomato sauce.  Simmer until most of the liquid is gone and you have a thick mixture. Remove from heat and allow to cool for 5 minutes. Add cooked rice and ground beef to the onion/herb mixture and mix all the ingredients using a wooden spoon. Add 2 teaspoons of salt and pepper and mix. To taste for seasoning, take a spoonful of the mixture and fry it or cook it in the microwave. Adjust the seasoning in the mixture to your liking. Using a spoon, stuff the peppers and place in a roasting pan. Pour 1 cup of water in the roasting pan and place pan in a preheated oven for 1 hour. Serve with some good bread, a drizzle of extra-virgin olive oil and a side of Feta cheese.

The Culinary Chase’s Note:  Delicious!  This dish never disappoints and I think Peter’s version with the fresh herbs add a bit more life to this recipe.  Enjoy!