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Greek Stuffed Bell Peppers or Gemista

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Course Main Course

Ingredients
  

  • Extra Virgin Olive Oil
  • 1 Yellow onion, diced
  • 1 lb. ground beef
  • 1 lb. ground pork
  • salt and pepper
  • 2 garlic cloves
  • 1 16 oz. can of chick peas or Garbanzos
  • 1 small bunch of fresh parsley, chopped
  • 1 small bunch of fresh dill, chopped
  • 1 c. white rice
  • 1 tsp. paprika
  • 1 tsp. ground allspice
  • 1/2 c. tomato sauce
  • 2 c. water
  • 1 lemon
  • 6 bell peppers, any color, tops removed and cored
  • chicken broth
  • 1 c diced fresh mushrooms
  • crumbled feta cheese

Instructions
 

  • Place bell peppers in a pot and cover with water. Bring to a boil and boil for 3-4-5 minutes. Remove from water and drain.
  • In a separate pot, bring two cups of water to a boil. Add rice, juice of lemon, and a pinch of fresh dill. Stir, return to a boil, then reduce heat to low and cover. Cook for about 18 minutes or until rice is done. Turn heat to off and allow rice to steam in the covered pot for about 5 minutes.
  • While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
  • In another pot, brown the ground meat and ground pork with the diced yellow onion until meat is cooked completely. Drain and return meat mixture to pot. Add chick peas, cooked rice, garlic, mushrooms, parsley, dill, paprika, allspice, and tomato sauce. Cook an additional two minutes, adding chicken broth as needed to keep the meat mixture moist and prevent burning.
  •  Assemble the bell peppers open-side up in a baking dish. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.
  • Top with crumbled feta and enjoy!
Keyword bell peppers, creamy rice, dill, dinner recipe, easy dinner, family meal, feta, flavorful, fresh herbs, garlic, Gemista, Greek, ground meat, ground pork, hearty, juicy tomatoes, mediterranean cuisine, olive oil, onions, parsley, savory, stuffed vegetables, summer meals
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