California Greek Girl

Roasted Corn, Tomato and Feta Salad with Ali Rosen

by Mary Papoulias-Platis

Bring It! A new cookbook from Ali Rosen, one you need for quick and delicious dishes for your next potluck or casual dining. She developed these recipes to be made ahead, made in stages and composed with regular grocery store-caliber ingredients. Expect dishes that come together easily, hold well, travel beautifully, and are custom designed to invite compliments by the dozen. As you can see from the pictures at the Melissa’s event, it was difficult to select just one dish to feature on my blog. I chose the Roasted Corn, Tomato and Feta Salad for its corn charred flavor and of course the luscious feta topping.

Ali includes a sensitive timetable for preparing these dishes, to help you in determining the time you have to prepare and complete the dish before an event. They are divided in three categories:

Fridge to table – room temperature dishes, and the dish does not need to be served cold.
One day ahead – made on your own time and can be held overnight.
Thirty minutes – recipes on the quicker side.

All these dishes of course can be made at any time, but it helps to know the prep time involved.

Melissa’s Produce invited the author as their guest speaker and the menu they had chosen was just as special. With a buffet worth recreating the author chose to have an array of dishes you may want to bring to your next event. From Deviled Eggs with Shrimp to Snowy Chocolate Cookies. Along with her Stuffed Mushrooms, Prosciutto Wrapped Asparagus, Snap Pea Soup and her Most Flavorful Bolognese there is no excuse for not bringing a dish or entertaining at home.

Here are some great tips from her cookbook:

Start with a more casual mindset. Bring the dish complete to a potluck.
Consider all the various diet preferences, when entertaining at home.
Before you get your heart set on a dish, consider the location, outside or indoors.
Keep themes broad so everyone can participate in bringing a meal.

Snap Pea Salad with Parmesan and Bacon

The Quickest, Most Flavorful Bolognese

Deviled Eggs with Shrimp

Stuffed Mushrooms

Roasted Corn, Tomato and Feta Salad – I chose this salad for its freshness and flavors from the roasted corn. And what recipe would be complete without feta for a little bit of saltiness.

Roasted Corn Salad with Tomato and Feta

This is a refreshing and easy salad to take to any party! Don't skip the roasting of the corn; just roast the ears over a gas burner, use a BBQ or roast in a cast iron pan. Perfect for the outdoor potluck as well.

Course Salad

Cuisine American

Author Ali Rosen

Ingredients

3 ears corn (about 2-1/2-3 cups kernels)
2 cups fresh tomatoes or cherry tomatoes (2 pounds or 2 large)
1/2 cup crumbles feta
1/4 cup diced fresh basil
2 tablespoons fresh lemon juice, about 1/2 a lemon
2 tablespoons extra virgin olive oil
dash of salt and freshly ground pepper

Instructions

If you have a gas oven, turn a stovetop burner to medium heat. Place the corn directly on top and turn approximately every minute until corn is charred all the way around. If you do not have a gas stove, you can place the corn under the broiler in your oven, but be sure to turn it every 10-20 seconds or so to avoid overcooking it.
Allow the corn to fully cool and then cut the kernels from the cob.
Combine all the tomatoes, feta, basil, lemon juice, olive oil, salt and pepper with the corn and serve.

Recipe Notes

I used fresh mint from my garden in my recipe.

Happy Entertaining,

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Lemongrass Cabbage Soup with Author Jill Nussinow

by Mary Papoulias-Platis

Obviously, this post is not about Greek food. But, I’m always curious about other cuisines and expanding my food knowledge. As you know, I visit Melissa’s Produce monthly and bring back new innovative ideas to help you along in the kitchen. This event intrigued me, only because I have never cooked with a pressure cook before. Sitram USA teamed up with Melissa’s Produce and expert Chef Jill Nussinow for a pressure cooking demonstration. She gladly introduced us to her new cookbook, Vegan Under Pressure.

I can say I came away with this incredible new recipe for you, but a no-fear attitude on cooking with a pressure cooker.

Melissa’s Produce cooked up a storm from Jill’s new cookbook, and it was all incredibly delicious.They demonstrated all the different ways to create dishes for you family with the use of the pressure cooker. The menu included Fall Vegetable Quinoa salad, Brussels Sprouts with Maple-Mustard Sauce, Millet and Lentils with Mushrooms, Canellini Beans with Gremolata, and Lemongrass Cabbage Soup. And for dessert a creamy moist Chocolate Cake., that is worth making. (check it out in the photo below)

Best of all was the introduction of the pressure cooker from SitramUSA that we were all given to work with during this event. It gave us a better understanding of how the cooking method was assembled and gave us the confidence to take it home and work wit it in our own kitchens.

Sitram USA was kind enough to provide us with a pressure cooker to take home and use for our meals. I chose to make the soup for it’s flavor profile and uniqueness. So, I assembled all the ingredients and literally in 14 minutes I had dinner on the table.

What???? Yes, that’s right. And the pressure cooker was a winner in my book. Where was this appliance when I had 5 people to feed?

Just lift the top off when the pressure is off and it cools. The soup is warm and ready to be served. Sitram has made this method safe and carefree. Once you use it a couple of times, you will feel much more comfortable cooking with it.

Lemongrass Cabbage Soup

Course Soup

Author Jill Nussinow

Ingredients

2 teaspoons olive oil, optional
1 cup diced onion
1 hot chile, such as ripe jalepeno, or serrano,wither dried and left whole or fresh and minced, optional
1 lemongrass stalk, hard outer leaves discarded, stalk trimmed, cut into-2-inch pieces, and bruised with the back of a knife
1 garlic clove, minced
2 thin slices fresh ginger, about the size of a quarter, plus more for grating
1/2 medium to large cabbage thinly sliced to equal 6 cups
1 medium Yukon gold potato, sliced to equal one cup
4 cups vegetable stock
1/2 cup coconut milk, coconut beverage, or a few drops of coconut extract mixed with water
grated zest and juice of 1 lime
salt and freshly ground pepper
fresh chopped cilantro for garnish

Instructions

Heat a stovepot pressure cooker over medium heat or set an electric cooker to saute, add the oil, if using. Add the onion and cook for 1 to 2 minutes, until no longer raw. Add the chile, if using, the lemongrass, garlic, and ginger, and cook another minute or two until the onion is just beginning to soften.
Add the sliced cabbage and potato, along with the stock and coconut milk. Lock on the lid. Bring to high pressure : cook for 4 minutes. Let the pressure come down naturally. After 10 minutes, quick release and remaining pressure. Carefully remove the lid, tilting it away from you.
Using tongs, remove and discard the dried chile, along with the ginger and lemongrass pieces.
Add the lime zest and juice to taste ans season with salt and pepper and grated ginger, if you like. Garnish with cilantro and serve.

This is a soup I will make over and over again, its’ that GOOD!

Mary

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Greek Easter Bread with Dyed Eggs

by Mary Papoulias-Platis

This is a traditional Greek Easter bread that was passed down to me from my mother-in law Helen. I would watch her year after year making these beautiful loaves and loved to eat them, but now excited to dive in take on the task. It took me years of watching and feeling the dough before I felt confident. This bread is not the traditional bread found in most Greek homes. We found it is liked by everyone in our family and has become our Easter bread. If you would like the eggs not cooked in the bread, make a round clump of foil or parchment paper in the shape of an egg and place it where you would like your eggs to be. Add the eggs after baking to your bread.

My recipe can be found here: Easter Bread.

As you know bread is fussy from year to year, month to month and day to day. The outcome depends on several important steps and information you need to know.

Set the entire day aside to make these loaves.
Make sure you buy fresh yeast.
Dye your eggs the day before baking. They are cooked when placed in the dough.
Have all your pans ready and loaf sizes planned ahead.
The weather is your friend or biggest enemy. Adapt your recipe to the weather. Do not pour all the flour in at once. Leave some out and feel the moisture of the dough, before adding too much.
Make sure you lay out all the ingredients before you get started.

You can design your own bread using braids or simply simple rounded loaves with or without the eggs. Pictured here is an easy three braid bread. You can leave out the eggs, and add them after you bake the bread, by pinching out some of the dough.

Or as I did you can make individual buns.

Be creative and decide and plan ahead for the correct size of pans you made need. And as you can see I just used sheet pans.

I added sesame seeds, but they are optional.

I happen to have good weather, and the bread came out fluffy and delicious.

Enjoy your bread making and Happy Greek Easter!

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Cauliflower Braised in Tomato “Kounoupidi Kapama”

by Mary Papoulias-Platis

When I need a cauliflower recipe I tend to go simple, a steamed or roasted method. This time around, I wanted to elevate the traditional braised cauliflower I grew up on, making it a heartier version from my mother’s recipe. She would serve this with a Greek salad and call it a day when she served this as a meal. It’s healthy and a quick meal for a weeknight, and can be served with brown rice or as a side dish. Or just bring out that homemade bread to catch all the drippings from the leftover sauce.

I made this a two-part recipe, to make it a hearty vegetarian meal. The puree is optional but it adds a more filling and complete dish. The braised cauliflower can be eaten as a side dish or with brown rice, quinoa, or any grain.

Start cooking the braised cauliflower on your stove.
As the cauliflower cooks, begin steaming the cauliflower for the puree.
Place the puree on a large dish or in individual bowls and top with the braised cauliflower.
Add a crunch, top with any fried herb, and a toasted nut.
Serve family style or in individual bowls.

For cauliflower I used Melissa’s Produce, their new Fioretto Flowering Cauliflower. These are sweet flowering florets and an old world favorite. The stalks are tender with delectable buds similar to early Spring! They are packaged and ready to go, simply rinse and roast, saute, steam or microwave. Making even faster to get dinner on the table. You can use store -bought cauliflower to make this dish.

Cauliflower Braised in Tomato Sauce - "Kounoupidi Kapana"

This dish can't get easier. That's the beauty of authentic Greek cooking. They eat from the garden and cauliflower is a winter vegetable grown in Greek gardens. It's always in my garden as well. If you wish, you can add potatoes, cooked garbanzo beans, or fresh peas.

Course Main Course, Side Dish

Cuisine Greek

Author Mary Papoulias-Platis

Ingredients

2-3 tablespoons extra virgin olive oil
1 onion, chopped
1 leek, chopped
1 head cauliflower, cut into floretts or pre-cut
1 small can tomato sauce
1/2-3/4 cup water as needed
1/2 teaspoon cinnamon
salt and pepper to taste

Instructions

In a large saucepan, add the olive oil and saute the onion and leek until softened.
Add the cauliflower florets, tomato sauce, water, cinnamon to the pot.
Cover pan and simmer until tender, 35-45 minutes.

Steaming and Braising are the two cooking techniques in this recipe.

Cauliflower Puree

What a treat for any dish, this puree can be substituted for mashed potatoes and added to any vegetable or meat dish.

Course Side Dish

Cuisine California Greek

Author Mary Papoulias-Platis

Ingredients

1 head cauliflower, chopped
water or vegetable broth for steaming
2-4 teaspoons extra virgin olive oil or organic butter
salt and pepper
1 sprig of fresh mint leaves or any soft herb

Instructions

Place the cauliflower and fresh mint leaves in a pot or steam basket and add water. Steam until cooked about 15-20 minutes until softened.
Remove cauliflower and set aside until cooled. Save the water.
Once cooled to touch, add the cauliflower and fresh mint leaves to a blender or food processor. Add steamed leftover water as needed to puree the cauliflower.
Add the salt and pepper as needed.
Place the puree on a warm platter and top with braised cauliflower. Add toasted pine nuts and fried mint leaves. Or place in individual bowls and serve.

Recipe Notes

Fried mint leaves are made by placing the leaves in a frying pan with little olive oil until crisp. Remove and dry on a paper towel.

Place in a platter or individuals bowls and serve.

Kali Orexi,

Mary

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Greek Easter Lenten Week

by Mary Papoulias-Platis

Every year I look for meatless recipes for my family during this Greek Easter Lenton Week. It’s the beginning of the fasting season which lasts for forty days. And with a family, this can become overwhelming if you don’t have a number of recipes to pull from. If you need to explore more recipes look under Lenten Dishes on my blog. But, I gathered a few new dishes you may enjoy adding to your family recipe list below. The Lent season is strict in that no animal products are to be used in our dishes.

So basically, you’re on a vegan diet for 40 days. This is very hard to do for a family, so I do the best I can. Many years we just practiced this fasting for the one week before Easter. I try and do vegetarian with the use of eggs and cheese for the kiddos. I have selected a few recipes I love to make over and over in hope you will enjoy making them as standards in your home.

Here’s a list of some of my favorites for Greek Easter Lenton Week

Chickpea Soup with Kale and Vegetable Broth: One of my favorite soups using fresh or canned vegetable stock with hearty chickpeas and kale.

Fresh Tomato Greco

This fast and easy tomato recipe is a family favorite for years! Enjoy with a grilled cheese sandwich, soup, or salad.

Mixed Greens Salad with Warm Pomegranate Dressing

This green salad has many greens for a quick pick me up and healthy and tasty alternative to lettuce. The dressing is poured on warm to soften the chopped the rough greens.

Warm Spring Vegetable Risotto

Lastly, try this warm vegetable risotto that you can personalize with your favorite choice of vegetables.

Enjoy this week’s meatless dishes for our Easter Lenten Week!

Kalo Paska!

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Greek Browned Butter Spaghetti Squash

by Mary Papoulias-Platis

Trust me on this one! This may sound strange to you as a pasta lover, but if you need a break from all the carbs in your diet, this is a great substitute from regular pasta. This Greek Browned Butter method can be used for several different dishes. It can be made in minutes with just a little planning. Use this method on your vegetables, fish, meats, cakes, cookies and more.

I was inspired by my mother’s favorite recipe as a child. It arrived warm in a bowl with all the the Greek flavors that I remember. My mother cooked with regular spaghetti, which was what she used. I followed her recipe for years for my family, but added small bites of carrots and zucchini. For a quick-night meal this was just the perfect dish. Using the spaghetti squash as a substitute I was able to add more nutrients to the dish, but hold on to the same method and add more of my favorite flavors.

Take a look at the Nutritional Information on the Spaghetti Squash

Almost every nutrient is found in this squash including vitamin A,C, B-6 and Potassium.
It contains only 10 grams of total carbohydrates per cup, with a total of 42 calories.
Also, very high in fiber which is important in all of our diets.

My Tip: Bake the squash the evening before and refrigerate and in minutes the next day you have a satisfying delightful main dish.

Pierce the squash a couple of time with a knife to release the steam while cooking. Let cool.

Squash is baked whole, which makes it easier to cut through. Then slice in half, and cool before cleaning.

Clean all the seeds out and use a fork to scrape out the strings.

Once you have scraped all the flesh, rinse under cold water and dry.

Nutritional Information on the Spaghetti Squash:

Almost every nutrient is found in this squash including vitamin A,C, B-6 and Potassium.
It contains only 10 grams of total carbohydrates per cup, with a total of 42 calories.
Also, high in fiber.
You can find spaghetti squash at your local farmer’s market or at Melissa’s Produce.

The Greek cheese I received from my sister-in law is called Kefalograviera. The make it fresh in her hometown in Greece. It’s one of my first requests from her when she returns from Greece. It is a soft cheese with a salty bite and is made from goat or sheep’s milk. You can substitute Parmesan. But it online at Kontos or at your local ethnic market.

Greek Browned Butter Spaghetti Squash

Need a quick weekday meal? My family loved this recipe but using spaghetti. I made it for my kids when I was in a pinch for time but added pre-cooked carrots and broccoli. Today, for a more healthy version I have substituted spaghetti squash. Wow, is it tasty!

Course Main Course

Cuisine California Greek

Servings 6

Author Mary Papoulias-Platis

Ingredients

1 spaghetti squash 2-3 pounds
1 stick unsalted butter - 8 tablespoons
2 garlic cloves, minced
1/8 teaspoon ground cardamon
pinch salt and pepper
1/4-1/2 cup grated Kefalograviera Greek cheese, or Parmesan
2-3 teaspoons of extra virgin olive oil

Instructions

Let's start with baking the squash whole in the oven at 375 degrees on a sheet pan for 45- one hour, depending on the size of your squash. Pierce the squash with a knife several times to help release the steam as it cooks.
Remove when the squash can be easily pierced with a knife. Let cool before cutting open.
Slice the squash lengthwise. Using a fork, scrape out the seeds and discard. Using a fork scrape out the flesh, carefully so flesh is not used.
Place in a medium bowl and separate into strands. In a sieve, rinse the squash with water. Dry the squash with paper towels or a clean towel. Set aside.
In a large frying pan add the butter and cook over medium heat until browned. Add the garlic and ground cardamon stir until combined. Taste. Add the salt and pepper.
On low heat, add the squash and combine with the butter mixture. Continue cooking until heated up. Remove from the heat. Using a large platter, place the squash in the bowl and sprinkle with grated cheese and olive oil. Taste for additional salt and pepper. Serve warm.

I wanted to thank the authors Karen Page and Andrew Dornenburg, for their inspirational book, Kitchen Creativity. Recently, we attended a book appearance at Melissa’s Produce, where they spoke about opening your mind for creating new ideas and methods in your kitchen. This is one book along with their other latest books that are actively on my bookshelf.

Other books from this dynamite team includes:

Culinary Artistry
The Flavor Bible
Vegetable Bible
What to Drink with What
Becoming A Chef

Now go be creative in the Kitchen,

Mary

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Grilled Lamb Ribs with Greens and Beets

by Mary Papoulias-Platis

When I need a quick dinner that will satisfy a crowd, I turn to grilling a rack of lamb ribs. Grilling can take place outdoors or indoors which lends itself to a meal that can be prepared year around. You can also easily purchase the amount needed by allowing 2-3 ribs per person. You can have the butcher cut them for you, or you can cut them yourself.

When I teach this Greek meal it is the most popular holiday or big crowd dish that I make. And there is little preparation with a big bang of flavors! Baby beets or regular can be found cooked and ready to go at your supermarkets from Melissa’s Produce. How to roast beets can be found here. If you are using fresh beets, save the greens and cook them with the other greens. All you need to do is season them with the recipe below. I like to serve this family style in a large platter, with fresh lemons or grilled lemons surrounding the ribs.

In Greek cooking you need just a few ingredients, fresh lemons, a good quality extra virgin olive oil, garlic and dried oregano.

Start out by picking out your greens: I use mustard greens, swiss chard and/or spinach. Or any combination you like.

Marinate the chops after cutting them in individual chops. The quick marinade are pantry ingredients.

Place them on an outdoor grill or indoor grill, like I have done here. You may want to grill a few lemons to serve with the chops.

Grill the chops for 3-4 minutes on each side.

Plate them on a large platter with the greens arranged in the middle and cooked baby beets on top!

The beets can be substituted with cooked or grilled small potatoes.

Kali Orexi!

Mary

Grilled Lamb Ribs with Greens and Beets

You can't go wrong serving this for your family or for a big crowd. Count on 2 chops per person, served with greens and beets. Cooked baby potatoes can be substituted for the beets.

Course Main Course

Cuisine California Greek

Keyword BBQ, beets, Greek, lamb ribs, mustard greens

Author Mary Papoulias-Platis

Ingredients

1-2 racks of lamb ribs ( 2 per person)
2 bunches of mustard greens
2 bunches of swiss chard or spinach
3-4 garlic cloves, minced
4-6 fresh lemons
1/2 cup extra virgin olive oil
1-2 beets per person (save the greens and add to mustard greens)
1/4 cup of red wine vinegar
2 teaspoons dried Greek oregano

Lamb Rib Marinade

1/4 -1/2 cup extra virgin olive oil
juice of 2 lemons
2 teaspoons dried oregano
salt and pepper
2 cloves garlic, crushed

Beet Dressing

1-2 tablespoons olive oil
1-2 cloves garlic, minced
2-3 tablspoons red wine vinegar
salt and pepper

Greens Dressing

Reserve 1-11/2 cups of water from greens
2-3 tablespoons olive oil
salt and pepper
juice of 2 lemons

Instructions

Cut your lamb ribs in individual servings. Place in a bowl or plastic bag to marinate. Add the marinate and refrigerate for 1-2 hours.
Heat up the grill and remove the ribs from the marinade and grill the chops for 3-4 minutes on both sides. Time may vary according to the size of the chops.
Add 2-3 halved lemons to the grill and cook until browned.
Remove the ribs and keep warm until vegetables are ready.
While the ribs are grilling, cook your beets. If pre-cooked just add your seasonings. If using fresh beets you can roast them in an oven of 400 degrees for 30-40 minutes. Just wrap them in foil individually and let them roast. Test with a knife and pierce checking for softness. Remove, cool and peel. Dress with olive oil salt, pepper, minced garlic and red wine vinegar.
Wash the greens with cold water. Bring a large pot of water to a boil. Add water to the 1/2 way mark. Add the greens and cook until tender, 5-8 minutes. Drain and dress with olive oil, salt and pepper and juice of one-two lemons.
Once everything is ready, plate your greens and beets and add the ribs around the platter. Drizzle with lemon juice and olive oil and serve.

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Pickled Watermelon Radish

by Mary Papoulias-Platis

I was first introduced to the watermelon radish at an event at Melissa’s Produce a couple of months ago. They are not very attractive from the outside, they have a soft green colored skin and a very hard outside. But once you cut into it, it shines with radiant circles of red circles. It’s just a fantastic vegetable you need to add to your collection. And there are so many other uses for them fresh or pickled. And radishes have many health benefits. Radishes are a great source of anthocyanins, a type of flavonoids, which not only give color to radishes but also provide numerous health benefits.

They have also displayed anti-cancer and anti-inflammatory properties.

Take a look at this queen of all radishes. It’s such a spectacular show for any dish. Here are some ideas where you can use these radishes:

Skew them with a toothpick and add them to you ceese tray.
Add them thinly sliced as a chip to your dips.
Make a taco from them , using a madoline to slice them very thin.

Thinly slice for best results in a quick pickle. I used a mandoline.

Place in a jar or glass container.

Make the pickling mixture and add it to your jar, filling the jar to the top.

When finished just place the lid on and refrigerate.

Let it stay in the refrigerator overnight. Can be kept in your refrigerator for weeks.

Pickled Watermelon Radishes

Here's a quick pickling mixture to add a little zing to your vegetables. Add them to your salads, dips, cheese tray. Or eat them straight up!

Course Side Dish

Cuisine California Greek

Author Mary Papoulias-Platis

Ingredients

3/4 cup white vinegar
1/2 teaspooon salt
spices or herbs (optional)

Instructions

Thinly slice your radishes and place them in a jar or container.
Combine the ingredients above and pour into the jar. You can add any spices or herbs that you wish to the jar at this time.
Refrigerate overnight for best results.

Recipe Notes

Makes 1-1/2 -2 cups.

Enjoy your creation!

Mary

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Lamb Stuffed Green Peppers

by Mary Papoulias-Platis

On any night I use this recipe to make a quick dinner for my family. I tend to keep green peppers on hand and lamb in my freezer. It’s one of those dishes you can pull together in no time. I shop for ground lamb or you can use ground beef, at the butcher department of the grocery store. He can always grind you a pound or two. The choice is up to you what rice you use, I use organic rice from Lundberg Farms.

Whatever you have on hand works, this is what I call a pantry recipe.

Choose your meat, lamb or beef or use mushrooms, grains, and rice only for a meatless version.
Select whatever hard cheese you may have on hand. I used a salty hard Greek cheese.
Choose your grain and nuts. ( I used pine nuts but you can use walnuts, almonds…)
Choose your onion. You can use red or white onion, leeks, green onions, shallots and garlic.

Let’s get started…

These are four peppers I cut in half, they cook faster for a weeknight dinner.

Start with a large pan and saute the meat, onions, and salt and pepper.

Stuff and add your cheese. The cheese is optional, but do drizzle with extra virgin olive oil before baking.

Greek Stuffed Bell Peppers

This is a perfect Greek main dish to serve to your family on any given night. Prepping can be made ahead of time and baked when you get home. Serve with a dollop of yogurt or sour cream. This recipe has been in our family for years, tried and true.

Course Main Course

Cuisine California Greek

Keyword bell pepper, Greek, meat, stuffed

Servings 4 people

Author Mary Papoulias-Platis

Ingredients

6 large peppers, cut in half, seeds removed
1 large onion, diced
3-4 garlic cloves, finely chopped
2-3 teaspoons extra virgin olive oil
2 pounds ground meat or lamb
salt and pepper
2 tablespoons tomato paste
1/2 cup red wine - optional
1 cup rice of your choice
3-4 sprigs fresh oregano
1/4 cup fresh parsley, chopped
1/4 cup pine nuts
1/4 cup golden raisins
2-3 teaspoons olive oil (drizzle on top)

Instructions

Preheat the oven to 350°.
Wash and dry the bell peppers. Using a sharp knife cut off 1/2-inch of the top of each pepper. Clean out the inside flesh of each pepper ands replace the tops.
If using potatoes, wash and dry them, and cut them lengthwise into six pieces and again if needed. Set aside.
On medium heat, add 2-3 tablespoons of olive oil to a large skillet and add the onions. Add a large pinch of salt to the onions. Saute until softened not browned. Add the garlic and cook for a few minutes. Add more olive oil if needed.
Add the ground beef, tomato paste, wine, and cook until the meat is brown and the juices have evaporated.
Add the rice, pine nuts, golden raisins and herbs and continue to cook slowly for 15 minutes on low to par-cook the rice. Taste for seasoning, if needed. This step is very important to taste as you go. You may need to add 1/2 - 3/4 cup of water to the mixture. Taste the rice for doneness. Cool the meat mixture slightly before adding it to the peppers.
Stuff the peppers to the top. Replace the lid. Snugly place the peppers in a 9x13 baking dish. If using potatoes, add them between peppers to prop them up and hold them in place. Add 1/2-3/4 cup of water to the bottom to cook the peppers and potatoes.
Drizzle peppers and potatoes with olive oil and finely chopped parsley. Add salt and pepper to the potatoes.
Bake covered with foil or parchment paper in the oven for 30-45 minutes at 375 degrees until peppers are soft. Remove cover and bake for 10-15 minutes longer until pepper tops are lightly brown in color and potatoes are done.
Remove from the oven and let sit for 15 minutes. Serve with any remaining sauce from the pan. You can also serve this dish with Greek yogurt or sour cream on the side. (optional)

Recipe Notes

You can make this ahead and freeze it before baking. Or you can prep it ahead of time, refrigerate and bake that evening. Make the meat mixture the day before and refrigerate and bring to room temperature before stuffing.

You may also enjoy my other lamb recipes!

Grilled Lamb Chops with Greens

Lamb Stew with Artichokes and Gigantes

Lamb Shanks with Rosemary Orzo

Bon Appetit!

Mary

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Roasted Corn Salad with Tomato and Feta

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Recipe Notes

Lemongrass Cabbage Soup

Ingredients

Instructions

Cauliflower Braised in Tomato Sauce - "Kounoupidi Kapana"

Ingredients

Instructions

Cauliflower Puree

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Instructions

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Here’s a list of some of my favorites for Greek Easter Lenton Week

Greek Browned Butter Spaghetti Squash

Ingredients

Instructions

Grilled Lamb Ribs with Greens and Beets

Ingredients

Lamb Rib Marinade

Beet Dressing

Greens Dressing

Instructions

Pickled Watermelon Radishes

Ingredients

Instructions

Recipe Notes

Greek Stuffed Bell Peppers

Ingredients

Instructions

Recipe Notes

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