I enjoy stuffed peppers.
While I never had them in my childhood, as an adult I was fortunate to travel to Dubrovnik in the then Yugoslavia where stuffed peppers and stuffed tomatoes were regularly on the menu. Loved them then.
Not too much worked in our seaside hotel as I recall–least of all the elevator that plunged you to the restaurant in the basement, but the stuffed peppers and tomatoes soared.
So, here is a nostalgic attempt to recreate the dish. This lemony one is rich in creamy wonderful feta, thanks to my good friend Michelle who recently gifted me a slab of the best feta I’ve ever tasted and with some pretty amazing Kalamata olives.
Lemony Stuffed Peppers
October 12, 2022
Ingredients
- For the Filling:
- 1 1/2 C. dried bread crumbs (I used sourdough)
- 1 C. grated mozzarella (Plus more for dusting)
- 1/2 C. chopped pickled sweet red peppers
- 1/3 C. chopped Kalamata and black olives (mixed)
- 1/4 to 1/2 C. capers (to your taste)
- 1/2 C. chopped flat-leaf parsley
- 1 t. finely grated lemon zest
- 1 C. cooked basmati rice
- 1 C. crumbled Bulgarian feta
- Olive oil
- Salt and pepper to taste
- For the peppers:
- 4 bell peppers (colors are your choice)
- Tomato Sauce
- For the garnish:
- Chopped parsley
- Crumbled Feta
- Grated mozzarella
- Additional tomato sauce
Directions
- Step 1 Prepare four bell peppers by removing the seeds and membranes. Heat a pot of water to boiling and boil the peppers for 3-4 minutes. Remove the peppers from the boiling water, drain and dry. Set aside.
- Step 2 Combine the filling ingredients.
- Step 3 Spoon the filling into the prepared peppers. Spoon some tomato sauce in a baking dish. Set the filled peppers in the tomato sauce.Bake (covered with foil) at 350 degrees F. for about 30 to 45 minutes (or longer, depending upon your oven). You want the peppers to be soft and cooked through.
- Step 4 Garnish baked peppers and serve hot or at room temperature.
