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.
