Greek stuffed peppers

stuffed gree peppers

These stuffed peppers are ideal either as a starter or as a light lunch with a nice  salad (which is what I had). I don’t know about you but I sometimes struggle with starters. I really have to rack my brain to think of something a bit unsual. These are great as they can be made well in advance and then served at room temperature. One each would do very nicely as a starter. The recipe is once again from Rachel Allen. Obviously it would be best to make these peppers  in the summer when they are in season but let’s face it:  the truth is that now you can find peppers , as well as any other vegetable you can think of, at any time of the year. Not sure about the taste but that’s a different story.  I don’t think people really know what should be in season and what not anymore. Really quite sad. I still remember now those mini essays I wrote when I was at primary school about autumn fuits, like chestnuts, etc. Oh happy days!


300 gr. feta cheese, crumbled

1 red onion, peeled and diced

150 gr. cherry tomatoes

25 gr. capers, drained, rinsed and chopped

3 tbspoons chopped mint

salt and pepper

pinch of sugar

4 peppers (yellow or red)

75 gr. white breadcrumbs

40 ml. olive oil


In a large bowl mix together the feta, onions, tomatoes capers and mint and season with some salt, pepper and a pinch of sugar. Divide the mixture between the pepper halves.

Top with the breadcrumbs and drizzle with olive oil.

Place on a baking sheet and bake for 45-55 minutes at 180 degrees until the peppers are soft and the crumbs on top are deep golden and crunchy.




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1 Response to “Greek stuffed peppers”

  • Be’ devo contraddirti. Nella cassetta del contadino che ha solo i tunnel e non serre riscaldate mi sono arrivati 2 peperoni. Quindi vuol dire che crescono ancora almeno qui in Lombardia. Gli ultimi. Li cerco e proverò questa ricettina sfiziosa.

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