STUFFED PEPPERS

Read on for my recipe for stuffed peppers

Stuffed veggies are very much part of the Mediterranean diet especially in Greece. In our little village we tend to be given the extra peppers, tomatoes and other veggies when friends and neighbours have a glut in their gardens.  This easy recipe for stuffed peppers is a great way to use sweet tasty red peppers.

Veggie Abundance

I will never forget my first year in Galini when one of the neighbours gave me a bag of peppers from his garden, he gave a bag to lots of friends too. We were all coming up with different ideas to use them up. The same happened when his tomatoes made a take over of his garden, then the aubergines. Village generosity at it’s best.

This recipe for stuffed peppers is completely vegetarian though of course there are lots of recipes for stuffed veggies that involve meat I like these vegetarian stuffed peppers as a lighter change now and then.

I love making these stuffed peppers when I’m at home in Scotland in the winter. They take me right back to Crete and the sunshine of summer, the hot days, the warm balmy evenings and all the fun of island life. Just the gorgeous vibrant red colour of this dish is enough to cheer up a chilly dull day.

What’s in this dish?

I’m using two peppers here which can serve one as a main course or two as a side dish with something else like a pork chop, thus losing the vegetarian aspect but giving you some of your five-a-day and good taste too.

The ingredients are simple, just the peppers, tomatoes, garlic, sun dried tomatoes, breadcrumbs, seasoning plus dried and fresh herbs. Oil for cooking in the oven and that’s it. Simple easy stuffed peppers and a little bit of Greek sunshine on a plate no matter where you are.

Kali Orexi!

K x

Print Recipe

STUFFED PEPPERS

Super simple vegetarian stuffed red peppers

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Vegetarian

Cuisine: Greek

Servings: 2

Author: Karon Grieve

Ingredients

• 2 red peppers
• 2 to matoes chopped
• 2 cloves garlic minced
• 2 tbsp sun dried tomatoes chopped
• 4 tbsp chopped feta cheese
• 4 tbsp breadcrumbs
• 2 tbsp mixed fresh mint basil and coriander
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil

Instructions

• Preheat oven to 180C
• Cut the tops off the peppers and remove seeds
• Mix all other ingredients in a bowl
• Stuff this mixture into the peppers and pop on the lids
• Place in a baking tray where they fit together snugly and pour over a little oil
• Bake for 25 mins

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