Greek Stuffed Peppers

Method

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1. Heat the oven to 200°C / 400°F. Brush the pepper halves inside and out with 3 tablespoons of the oil and season with 1 teaspoon of the salt.

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2. Lay them cut side down in a large roasting dish and roast 25 minutes, until slumped and blistered.

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3. Meanwhile cook the rice in salted water for 10 minutes only — it should be distinctly underdone, because it will finish in the peppers. Drain.

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4. Heat the 2 tablespoons of oil and cook the onion 8 minutes, then the garlic, oregano and cinnamon for 1 minute.

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5. Add the tomatoes and simmer 8 minutes until thick, then fold in the rice, pine nuts, raisins, feta, herbs, the remaining salt and the pepper.

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6. Turn the roasted pepper halves cut side up, pour the 100 ml of water into the base of the dish, and pack the filling into each one, mounding it.

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7. Scatter the extra feta over and drizzle with the last tablespoon of oil.

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8. Bake 25 minutes, until the tops are browned and the filling is piping hot.

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9. Rest 10 minutes before serving; they are as good warm as hot.

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Chef’s Tips

• Roast the peppers first. A stuffed raw pepper is squeaky and watery under a perfectly good filling.
• Underdo the rice by five minutes. It drinks the tomato as it bakes.
• Cut through the stem rather than round the top — the halves hold more and sit flat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A green salad with lemon
• Flatbread and yoghurt
• A glass of Assyrtiko

Storage & Reheating

Refrigerated for 4 days. Reheat covered at 180°C for 20 minutes. They freeze filled and unbaked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.