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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard. | 2. Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork. | 3. Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes. | 4. Stir until the rice becomes transparent and the meat loses its redness. | 5. Preheat the oven to 350°F | 6. Use the mixture to loosely fill the empty peppers. | 7. Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.) | 8. Put the reserved pepper tops back on the peppers, like lids. | 9. Combine the lemon juice, water and remaining oil and pour into the dish around the peppers. | 10. Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	8			-	-	-	-
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
onion	2		chopped	120.0	28.02	3.3	0.3
grain rice	3 1/2	1/2		-	-	-	-
pork	4 1/2	ounces	ground	479.68199999999996	0.0	17.7457	44.7406
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
cinnamon	2	teaspoons	ground	-	-	-	-
plum tomato	1	can		-	-	-	-
potato			sliced	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.