Stuffed peppers in tomato sauce
Print RecipeIngredients
- 8 green horn peppers
- 8.8 oz (250 gr) grated sheep's cheese (feta)
- 7.1 oz (200 gr) grated kefalotiri (hard cheese made from sheep's and goat's milk)
- 10 pitless olives, sliced
- ¼ cup olive oil
- 4 tomatoes
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- ½ tsp pepper
Instructions
- Wash the vegetables thoroughly.
- Place the cheese and olives in a bowl and mix together.
- Cut the peppers lengthwise into a T-shape and remove the seeds.
- Fill the peppers with the cheese mixture and seal with toothpicks.
Sauce:
- Cut the tomatoes into cubes.
- Add the oil and tomatoes to the pan over a medium heat.
- Shortly afterwards, add the spices (cumin, oregano, salt, pepper).
- Cook for about 10-15 minutes until a thick sauce forms.
- Once the sauce is ready, pour it into an ovenproof dish.
- Cover the sauce tightly with the stuffed peppers.
- Bake in the oven at 190° for about 25 minutes.
- As soon as the peppers are lightly browned on top, the dish is ready …
- Serve with bread as a starter or with rice, kouskous or buckwheat as a main course.
TIPS FROM THE CHEF
- You can also fry the peppers in a pan for 5 minutes over a medium heat before putting them in the oven, but this will make the dish heavier.
