Stuffed Peppers 3 Greek Style
Stuffed Red Peppers 3
Steve Lister
Pictures by Steve Lister
Stuffed Peppers (and sometimes tomatoes and other vegetables) are used a lot in varying countries but this is a vegetarian version based on the ones we have had in Greece/Cyprus, where they normally have minced meat in as well. Serves 1-2
Ingredients
2 large peppers
1 coffee mug of rice
1 large onion (diced)
1-2 sticks of celery (diced)
2 large red peppers (bell pepper/capsicum)
1 carrot (diced)
1/3 coffee mug of frozen peas
1 stock cube - vegetable (photo shows the new stock pots)
Olive oil for frying
1 tsp. garlic purée
1 tsp. celery salt
1 tsp. dried oregano
1 tsp. dried mint
1/2 tsp. black pepper
1/2 tsp. cinnamon powder
1/2 tsp. paprika (mild not hot)
3 tsp. tomato purée
Instructions
Cook the rice in your normal way but add the stock cube, and leave slightly undercooked and a little wet.
In a large pan, fry the onions, carrots and celery until soft.
Add the frozen peas, spices (celery salt, black pepper, paprika, cinnamon, oregano, mint, garlic and tomato pur?e) and cook for a minute.
Add the rice to the mix and stir together until the colour is uniform and it looks dry enough to pile up.
Half the peppers and remove seeds.
Fill the deseeded peppers (which you can either slice into 2 through the middle or slice the top off to create a lid).
Place in an oiled dish and drizzle a little extra olive oil over the top.
Roast in a hot oven until the peppers have softened and you get a little browning
Notes
This is the basic recipe but you could make changes by adding meat or mushrooms, even topping it with some grated cheese.
