Greek Stuffed Peppers Recipe | Veggie Fest
Be transported to Greece with these stuffed peppers filled with fragrant mint-flavored rice. Use either bell peppers or a mildly spicy chili pepper such as Anaheim or poblano.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veggiefestchicago.org.
Ingredients
- 4 bell peppers (any color) or 4 to 6 poblano (or Anaheim) chili peppers
- 2 cups cooked basmati rice
- ⅓ cup currants or chopped raisins
- ⅓ cup minced onions
- 2 tablespoons chickpea flour or ¼ cup dried breadcrumbs
- 1 tablespoon dried or 3 tablespoons fresh parsley
- 1 tablespoon dried or 3 tablespoons fresh mint
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- salt and pepper to taste
- 1 tablespoon olive oil
- ⅓ cup tahini
- 2 to 3 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- Water to thin
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