© Christina Holmes
Active Time
45 MIN
Total Time
1 HR 30 MIN
Serves : 6

These classic Greek stuffed vegetables from chef Scott Conant are filled with ground beef and rice seasoned with onion, tomato, parsley and thyme. Slideshow: More Bell Pepper Recipes

How to Make It

Step 1    

Season the peppers and zucchini inside and out with salt and pepper and arrange them snugly, hollow side up, in a medium saucepan.

Step 2    

In a medium bowl, combine the beef, onion, tomato, rice, parsley, olive oil, thyme, 2 teaspoons of salt and 1 teaspoon of pepper and mix well. Spoon the filling into the peppers and zucchini.

Step 3    

In a small bowl, whisk the tomato paste with 1 cup of water; pour the mixture around the vegetables in the saucepan and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender and the filling is cooked through, about 25 minutes.

Step 4    

In another small bowl, stir the yogurt with the garlic. Transfer the stuffed vegetables to a platter and drizzle with some of the sauce from the pan. Spoon the yogurt on top, sprinkle with Aleppo pepper and serve.

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