How to Make Greek Stuffed Peppers.

How to Make Stuffed Peppers:

Today I learned how to make Stuffed Peppers.  This is broken down into three sections:

1.  PREPPING THE PEPPERS.

-16 Large GREEN BELL PEPPERS

We were gonna make enough for 8 orders so I grabbed 16 Green Bell Peppers, a pairing knife and got to work.  I cut the tops off of the peppers leaving just a little rim so that the stuffing won't pour out in the oven.  Then I cleaned them out removing the seeds and the excess white rhine, doing the same for the severed tops.  Once I finished with the cutting and gutting I brought them over the sink and thoroughly washed them all.

2. GROUND BEEF & RICE STUFFING.

-2 minced ONIONS

-5 cloves of minced GARLIC

-1/2 cup chopped PARSLEY

-3 tbsp EVOO

-2 tbsp CHICKEN BASE

I started by prepping all of my vegetables and put my large stock pot on the stove.  I add the Olive Oil, then the Onions and Garlic.  I let those cook partially covered and stir them frequently until they're cooked.  I add the parley, and the chicken base and stir it all together before adding the ground beef.

-5 lbs GROUND BEEF 85% lean

-3 tbsp SALT

-2 tsp PEPPER

-2 tsp CUMIN

-3 cups TOMATO SAUCE

-1 cup WATER

Once I put the beef and the spices in I grab my potato masher and start breaking down the beef.  I do this for about 10 minutes pretty frequently, then I stir everything with my wooden spoon.  Once the meat is cooked halfway I added the tomato sauce and water and let the meat cooked almost all the way through and then add my rice.  Once I add the rice I have to stir frequently so it doesn't stick to the pot.  Continue for about 10 minutes until the rice is just a touch undercooked.  Off the stove and allow to cool dowon for about 15 minutes so the mixture is easy to work with.

Once cool enough to work with, we start stuffing the peppers.  One tablespoon at a time until each pepper is filled to the top.  Then I grabbed the tops of the peppers which I placed to the side earlier and capped of the peppers.

3. SAUCE

-1 cup TOMATO SAUCE

-1 cup WATER

-1/2 cup chopped PARSLEY

-1 tsp SALT

-1 tsp PEPPER

-1/2 cup OLIVE OIL

Throwing all the above ingredients into a measuring cup, I grabbed a whisk and blended everything together.  Then I poured the sauce onto the peppers which I laid out in a deep baking tray.  Cover tightly with aluminum foil and put them into the oven @ 350 degrees for 30 minutes. Carefully remove the aluminum foil and cook for another 20 minutes to brown the peppers.

They are traditionally served with potatoes which you can quarter and cook in the same tray with the peppers.

pictures coming soon...