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Greek-Style Stuffed Peppers

Submitted by LyricFox

Ingredients

6 Green bell peppers, large; cored and blanched for 5 minutes before stuffing
1/2 lb Ground beef or lamb
1 1/2tsp Olive Oil
1 Onion, medium, chopped
2 cloves Garlic, minced
1 tsp Ground cinnamon
1/2 tsp Ground allspice
1/2 tsp Ground coriander
1/4 cup red wine
8 oz Tomato sauce
1 tbl Tomato paste
1/2 cup Feta cheese, crumbled
1/2 cup White rice, cooked
1/3 cup Dark raisins
1/3 cup Pine nuts
1 tbl Dried parsley, chopped
Salt and pepper to taste

Directions

Preheat oven to 350.

Core and blanch bell peppers in boiling water for five minutes. Drain and set aside to cool. Once cooled, prick bottoms of peppers with a fork two or three times.

In a medium skillet, brown ground beef. Remove to paper towel to drain. Drain off remaining grease and wipe skillet with paper towel. Add olive oil and once hot, add onions and saute two minutes. Add garlic, salt and pepper and saute two minutes.

Add ground beef back to skillet. Add tomato sauce and paste, spices and red wine. Turn down heat and simmer 8-10 minutes. Taste and adjust seasoning.

Transfer meat mixture to a large bowl. Add cooked rice, raisins, pine nuts and parsley and stir well. Allow to cool. Add crumbled feta cheese and stir well. Stuff peppers with mixture.

In large baking dish with rack, place peppers and cover with foil.

Bake covered for 30 minutes. Uncover peppers and continue baking for 15 minutes or until beef mixture is lightly browned.