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Stuffed Peppers

A few days ago we passed a stand which was selling produce and we stopped to see what was being offered. The beautiful and bright peppers caught my eye.

This is a dish I remember my mother making in Summer. While many recipes for stuffed peppers call for rice and or meat, this version has neither. Instead, the peppers are filled with feta and dill.

This dish is very easy to prepare and can be on the table within the hour. I like to serve it with a green salad and either crusty bread or rice to soak up the tomato sauce. Since it's nice to have the dill shine through, I keep the herbs in the tomato sauce to a minimum usually using only a bit of oregano or maybe some herbs de provence.

 

For me this dish is best eaten outside on a sun warmed patio. Ironical that I made and photographed this dish while it was drizzling outside. But I have to say, it tasted just as good!

 

 

Stuffed peppers

  • 4 medium assorted peppers
  • 200 g feta, crumbled
  • 1 bunch dill, chopped
  • 1 egg
  • fresh tomato sauce

Cut the tops off of the pepper and remove the seeds. Set aside. Mix the feta, egg and dill in a bowl until well combined. Stuff the peppers with the feta mixture. Pour the tomato sauce into a baking dish and place the peppers on top of the sauce. Bake at 180°C for about 20 minutes, until the peppers are soft.

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