In Greek “gemistes piperies” means stuffed red peppers (or any other color peppers but these taste sweeter). They also have “gemista” that are stuffed tomatoes and peppers. My grandmother made these with rice but I prefer the low carb version.
Feel free to add a cup of rice to this recipe, I did so in one so that Jimmy wouldn’t complain.
– 3 big red peppers
– 3 cups lean ground meat
– 1 small onion
– 1 cup broth
– 1/4 cup fresh and minced parsley
– Olive oil
– Salt and pepper to taste
Try to choose big peppers so you can fill them properly.
Start by cutting your pepper’s tops, those are going to be your “hats” to close the peppers once they are ready. Pre-heat your oven to 450 degrees. Pour one small teaspoon on top of each pepper with a little salt and broil in the oven for 30 min.
– Mince the onion and the parsley together. In a medium pot heat a tablespoon of olive oil. Toss the mix from the onion and the parsley and stir for approximately 5 minutes. Toss in the meat and add salt and pepper to taste. Slowly add the broth little by little. Leave just 3 tablespoons in a small bowl to use later.
The meat will be ready when all the broth has evaporated.
– Fill your peppers with the cooked meat. If you want you can add a little rice to the mix as I did above. Take your 3 tablespoons of broth and add one to each stuffed pepper.
– Close the peppers and broil for 10 minutes.