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Greek Stuffed Peppers with Avgolemono Sauce

Greek Stuffed Peppers with Avgolemono Sauce

This is a fabulous, deep-tasting dish; the flavor of green pepper works wonderfully with the more usual cast of Greek characters. Serve with rice, orzo, or olive oil-roasted potatoes. Serves 4

SKU 1088-Recipe

  • 4 Serves


  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 2 medium onions, finely chopped
  • 3/4 stick (6 tablespoons) butter
  • 1 cup cooked rice
  • 7 canned tomatoes
  • 1 teaspoon red-wine vinegar
  • 1 teaspoon cinnamon
  • 1/4 cup grated Parmigiano-Reggiano
  • 6 small green bell peppers
  • 1 cup chicken stock
  • 2 tablespoons flour
  • 1 egg
  • 2 tablespoons lemon juice
  • salt and pepper to taste


  1. Place the olive oil in a large, heavy sauté pan over moderate heat. Add the ground beef and cook, stirring to prevent the beef from clumping, for 5 minutes.
  2. Add the chopped onions and 4 tablespoons of the butter. Stir well to blend. Cook for 5 minutes.
  3. Add the cooked rice, and cook, stirring occasionally to prevent sticking, for 10 minutes.
  4. Add the canned tomatoes, vinegar, and cinnamon. Cook for 2 minutes more. Add the Parmigiano-Reggiano, blend well, and season to taste with salt and pepper.
  5. Preheat oven to 375 degrees.
  6. Cut the tops off of the green peppers and reserve for another use. Cut the green peppers in half, discard seeds and ribs, and stuff each half with some of the meat mixture. Place the peppers in a baking pan, add the chicken stock to the pan, cover pan with aluminum foil, and bake in the oven, basting peppers occasionally with the chicken stock, for 1 hour.
  7. When peppers are done, place the remaining 2 tablespoons of butter in a saucepan over moderate heat. Add the flour and blend well with the butter. Cook, stirring, for 2 minutes. Whisk in the pan juices from the peppers, and stir until a smooth sauce is formed, about 1 minute. Break the egg into a bowl and beat it. Slowly add the sauce to the beaten egg, whisking vigorously. Return sauce to pan, add lemon juice, and heat gently. Season to taste with salt and pepper.
  8. Arrange 3 pepper halves on each of 4 dinner plates, then top with sauce. Serve immediately.