One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
Ingredients
- green bell peppers, tops removed: 4 piece (seeded)
- red bell peppers, tops removed: 4 piece (seeded)
- olive oil: 1 Tbsp
- ground pork: 0.5 pound
- onions: 2 piece (chopped)
- salt and pepper: (to taste)
- dry white wine: 0.25 cup
- tomato puree: 1 can (10.75 ounce can)
- feta cheese: 1 pack (4 ounce pack)
- white rice: 0.5 cup (cooked)
- raisins: 0.5 cup
- pine nuts: 0.5 cup
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
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Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
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Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
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Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
