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.
Set oven to broil.
If using bell peppers, cut them half and remove the seeds, stems, and membranes.
If using poblano peppers, slit one side open length-wise, and remove the seeds, leaving peppers whole.
Place the bell peppers cut-side down on a baking sheet and set on oven rack 8 inches from broiler. Roast about 7 to 10 minutes or until the skin is blistered and blackened.
If using poblano peppers, blister peppers for approximately 7 minutes on each side.
Remove the baking sheet from the oven and cover with a clean dish towel to cool.
Once cooled, carefully remove the skin of each pepper using your fingers or a paring knife.
Set oven to bake at 350°F.
In medium mixing bowl, combine the remaining ingredients, except for the olive oil, and set aside.
Oil the bottom of a 9x13 inch baking dish.
Stuff the peppers with the rice mixture and place in the baking dish.
Cover with parchment paper and then aluminum foil.
Bake for 20-30 minutes until peppers are tender and rice is heated. Time varies depending on type of peppers used. Smaller poblano peppers will take less time than bell peppers.
Serve with Lemon Tahini Sauce.
Serves 4 to 6
Instead of Lemon Tahini sauce, try our Avgolemono Sauce
Serve with Tahini Vegetable Soup and Greek Salad
Inspired by Stuffed Peppers Florina in the book Vegetarian Slow Cooker by Lynn Alley