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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare 12 peppers by carefully cutting out the tops and removing the seeds. You will use the tops to cover the peppers before they are baked. | 2. In a large bowl prepare the stuffing. Finely chop the onions and 1 bell pepper in a food processor. Add the rice, water, herbs, tomato paste, 1/2 cup of olive oil and salt and pepper to taste. If using pine nuts add them now. The mixture should be "liquidy", like a gazpacho soup. | 3. Stuff the peppers about 3/4 full. If any stuffing is left over just go back and evenly distribute! Cover the peppers with their tops. | 4. Add the other 1/2 cup of olive oil to the top of the peppers. | 5. Bake at 425 for 30 minutes. Lower to 350 and cook for 1 more hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	13		red	-	-	-	-
calrose rice	2	cups		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
flat leaf parsley	1	cup	chopped	-	-	-	-
mint	1	cup	chopped	40.128	7.6699	3.0005	0.6658
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
onion	4			256.0	59.776	7.04	0.64
olive oil	1	cup	divided	1909.44	0.0	0.0	216.0
salt				-	-	-	-
pepper				-	-	-	-
pine nut				-	-	-	-

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