Stuffed Greek- Style Peppers & Potatoes

My dear friend Katina invited my daughters and I to her home for lunch and she made these delicious Greek stuffed peppers. It was such a nice break from all the packing I am doing preparing for our big move. I had to take a photo of her dish and share the recipe with you..

Ingredients

• Tomatoes

• Large peppers

• Potatoes

• Extra-Virgin olive oil

• Lean ground beef

• Lean ground veal

• White Rice

• Purple onion

• Garlic cloves

• 1 canned tomatoes

• Water

• A dash of crushed red pepper

• Sea Salt

• Black Pepper

• Fresh Parsley

• Dried Oregano

• Dried Dill (optional)

• Dried Mint (optional)

Directions

1. Preheat oven to 400 degrees F

2. Cut tops off bell peppers and remove seeds.

3. Blend canned tomatoes in a blender until smooth.

4. Drizzle olive oil on a frying pan and cook onions on medium heat.

5. Add in garlic and cook until soft.

6. Add lean ground beef and veal to the pan and season with a pinch of salt and black pepper.

7. Cook over medium-high heat until meat is thoroughly brown.

8. Add in your pureed tomatoes.

9. Add rice and water.

10. Add in herbs.

11. Once cooked fill the bell peppers with your stuffing from the frying pan.

12. Place peppers on an oven tray.

13. Place cut potato wedges in-between peppers.

14. Season potatoes with olive oil and left over tomato puree.

15. Cover tightly with aluminum foil and place in oven to cook for 1 hour.

16. After 1 hour, remove aluminum foil and increase temperature to 425 degrees F and cook for another 30 minutes.

  Et voila! Ready to Enjoy. Buon Appetito!