Stuffed peppers have a long tradition in almost all of the Mediterranean countries. If you’ve ever been to Greece, you probably had the honor to try their famous stuffed vegetables (tomatoes and peppers) with rice and cheese. Even my Slovak grandmother used to make the best, stuffed peppers with minced meat and rice in tomato sauce. I could eat the whole pot 🙂 And this was exactly the type of food I didn’t want to say goodbye. But rice and flour for thickening the sauce were not compatible with my lifestyle. Anyway, later I realized, that rice nor flour isn’t essential for this recipe.
This recipe is my very favorite not only because of its taste but also for how easy is to prepare it. Clean the peppers, mix all ingredients for the filling, stuff the peppers and put them in the oven. That’s it. I usually eat them without a side dish, but you can go for cauliflower rice or green salad, and you can also prepare a tzatziki sauce, which is a famous Greek sauce accompanying almost every Greek meal. It is very easy to make and tastes delicious. You need a greek yogurt, cucumber (grated), tablespoon vinegar, two garlic cloves pressed, salt and pepper. Mix everything and let rest for a couple of minutes.
You can choose any type of pepper you like, but I recommend red pepper that gives the meal a specific fruity taste. For the sauce, I used homemade broth I always have at hand in the freezer, but if you have any, water will be enough. This mouthwatering dish is one of those that tastes best second day because of the taste highlights. It also tastes better in room temperature than hot.
- 400 g / 14 ounces minced meat (I used a mix of pork and beef)
- 4 red peppers (Choose the bigger one, you can take a different color of peppers)
- 1 onion finely chopped
- 2 garlic cloves minced
- 30 g / 1-ounce capers
- 1 medium-sized egg
- 120 g / 4 1/2 ounces feta cheese grated
- 1 cup homemade broth/ water
- Salt, pepper
- Preheat the oven to 180° C (360 degrees).
- Wash the peppers well. Cut about 1-2 cm off each pepper and tomato and set the tops aside. Make sure you don’t cut the peppers too close to the base of the stalk as it may come loose and you want the heads left intact to keep the filling nice and moist.
- Deseed the peppers, breaking the white membranes with your fingers or a small knife.
- Arrange the hollowed-out peppers snugly on a baking tray.
- Put all the filling ingredients in a bigger bowl (meat with onion, garlic, capers, egg, feta cheese, salt, and pepper) and mix it with hand.
- Spoon the filling into the vegetables, but be sure not to overfill – the mixture should be roughly level with the cut so that there is room for expansion under the tops. Put the heads back on.
- Pour the broth or water on the bottom of the tray, in amongst the stuffed peppers.
- Put the baking tray into an oven. After about half an hour, protect the tops from burning by wrapping a piece of aluminum foil over them. Continue baking for another 30 minutes.
- Time to serve! Enjoy 🙂