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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. cook the rice as you normally do (follow the packet instructions) leave to one side. | 2. soften the onions in a large pan. | 3. add the diced celery. | 4. add the pork and stir in well allowing to colour. | 5. then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches. | 6. cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half. | 7. At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together). | 8. When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix. | 9. Give a little drizzle of olive oil and an optional sprinkle of grated cheese. | 10. Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it). | 11. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	50			5967.0	0.0	0.0	675.0
grain rice	200			-	-	-	-
bell pepper	6		cut	-	-	-	-
onion	300		diced	19200.0	4483.2	528.0	48.0
celery	150		diced	2424.0	449.955	104.535	25.755
pork	300			511660.8	0.0	18928.728	47723.255999999994
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
cinnamon	1/4	teaspoon		-	-	-	-
tomato puree	1 -2	tablespoon		0.0	0.0	0.0	0.0
garlic clove	3		chopped crushed	-	-	-	-
vegetable stock	500	ml		23.3528	4.3436	1.1209	0.3269
salt				-	-	-	-
pepper				-	-	-	-
cheese	50	g	grated	176.5	1.17	10.7	14.37

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