Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Greek Stuffed Peppers and Tomatoes (Ntomates kai Piperies Yemistes)
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Add a little Greek flavor to stuffed peppers with this recipe calling for ground lamb (or beef), tomatoes, onion, rice, oregano, mint, breadcrumbs, and red wine.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
4 large bell peppers
4 large tomatoes
1/2 cup butter
1 finely chopped large onion
1 1/2 pound good quality hamburger or ground lamb
1/2 cup rice, parboiled (if you're using instant don't parboil)
parsley
oregano
mint (don't forget this)
little red wine (optional)
breadcrumbs
salt and pepper
directions
Slice bottoms from tomatoes (enough to replace as a lid after stuffing), cut tops from peppers and clean. Save bottoms and tops. Remove pulp from tomatoes and reserve. Arrange vegetables in baking pan and sprinkle 1/4 teaspoon sugar in each.
Heat butter (or margarine) in large frying pan and saute onion till transparent. Add meat and stir. Add rice, salt and pepper, herbs and 1 cup tomato pulp (mashed). Cover and cook 15 minutes. Allow to cool.
Fill vegetables and put caps on (don't fill too full as rice will swell). Add a dab of butter and breadcrumbs on top. Pour remaining pulp (mashed) and 1/2 inch water in pan, mix, and bake in a moderate oven (350 degrees F) for 2-1/2 hours. Check periodically to see that water hasn't dried up in pan and mixes with pulp. Add more water if needed and remix with tomato pulp.
added by
jmstwn1607
nutrition data
543 calories, 36 grams fat, 21 grams carbohydrates, 33 grams protein per serving. This recipe is low in sodium.
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Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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reviews & comments
February 23, 2012
We enjoyed this recipe with just some modified changes.
November 5, 2007
The stuffed peppers/tomatoes were good, but the recipe is missing measurements for all of the spices, the wine, and the breadcrumbs. In fact, the breadcrumbs are missing from the directions completely! I made the assumption to add the breadcrumbs after cooking, before stuffing, since that was the only time I could get a feel for the texture.