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Greek-Style Stuffed Peppers with Herbed Rice, Pine Nuts, and Raisins

Name: Greek-Style Stuffed Peppers with Herbed Rice, Pine Nuts, and Raisins
Prep time: 1 h 28 min
Total time: 1 h 38 min
Cuisine: Greek
Ingredients: bell peppers — 600 g; olive oil — 68 g; yellow onion — 110 g; garlic — 12 g; long-grain white rice — 177 g; tomatoes — 794 g; pine nuts — 79 g; raisins — 79 g; dill — 30 g; parsley — 30 g; mint — 7 g; dried leaf oregano — 1 g; salt — 7 g; black pepper — 3 g; vegetable broth — 237 g; feta cheese — 113 g

Greek-Style Stuffed Peppers with Herbed Rice, Pine Nuts, and Raisins reads sweetness 7.1, salinity 5.0 and nutty 4.7 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.8 / 10
Sweet & Fruity — 8.1 / 10
Sour & Bright — 2.8 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 5.9 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Sweetness 7.1 · Salinity 5.0 · Nutty 4.7 · Umami 4.2 · Richness 4.1 · Allium 4.0 · Fruity 3.5 · Herbaceous 3.5 · Sourness 2.6 · Funk & Ferment 2.5 · Earthy 1.7 · Bitterness 1.5 · Warm Spice 1.3 · Floral 1.3 · Marine & Briny 1.0 · Citrus 0.8 · Heat 0.7

What's in it (16)

bell peppers — 600 g
olive oil — 68 g
yellow onion — 110 g
garlic — 12 g
long-grain white rice — 177 g
tomatoes — 794 g
pine nuts — 79 g
raisins — 79 g
dill — 30 g
parsley — 30 g
mint — 7 g
dried leaf oregano — 1 g
salt — 7 g
black pepper — 3 g
vegetable broth — 237 g
feta cheese — 113 g

Time & effort: about 1 hr 38 min (1 hr 28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 93.1 kcal, 2.5 g protein, 3.7 g fat, 13.4 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Heat the oven to 375°F. Slice the tops off the bell peppers and set the tops aside, then scoop out the seeds and ribs with a spoon. Arrange the peppers upright and snug in a 9x13-inch baking dish.
Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 5-6 minutes.
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in the rice and toast, stirring constantly, until the grains turn opaque and smell nutty, about 2 minutes.
Stir in the pine nuts, raisins, half the crushed tomatoes, the dill, parsley, mint, oregano, 1 1/2 teaspoons salt, and the pepper. Pour in the vegetable broth, bring to a simmer, cover, and cook until the rice has absorbed most of the liquid and is just tender at the edges but still firm in the center, 10-12 minutes; it will finish cooking in the oven.
Remove the rice mixture from the heat and spoon it into the peppers, packing gently and mounding slightly at the top. Set the reserved pepper tops back on.
Pour the remaining crushed tomatoes into the bottom of the baking dish around the peppers, then drizzle the peppers with the remaining 2 tablespoons olive oil.
Cover the dish tightly with foil and bake until the peppers are mostly tender, 45 minutes.
Uncover and continue baking until the peppers are fully soft and caramelized at the edges and the rice is completely tender, 20-25 minutes.
Let the peppers rest 10 minutes, then scatter with the crumbled feta before serving.

Dishes with a similar flavor shape

Greek Turkey and Rice Stuffed Peppers — Greek
Vegetable Lo Mein — Chinese-American
Caponata Siciliana — Italian · Sicily
Kung Pao Cauliflower — Chinese-American
Country Captain Chicken with Curry and Almonds — Southern

Keep reading: what sweetness, salinity, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.