This is a dish I remember my mother making in Summer. While many recipes for stuffed peppers call for rice and/or meat, this version has neither. Instead, the peppers are filled with feta and dill.
This dish is very easy to prepare and can be on the table within the hour. I like to serve it with a green salad and either crusty bread or rice to soak up the tomato sauce. Since it’s nice to have the dill shine through, I keep the herbs in the tomato sauce to a minimum usually using only a bit of oregano or maybe some herbs de provence.
For me this dish is best eaten outside on a sun warmed patio so it’s ironic that I made and photographed this dish while it was drizzling outside. But I have to say, it tasted just as good!
Stuffed peppers
- 4 medium assorted peppers
- 200 g feta, crumbled
- 1 bunch dill, chopped
- 1 egg
- fresh tomato sauce
Cut the tops off of the pepper and remove the seeds. Set aside. Mix the feta, egg and dill in a bowl until well combined. Stuff the peppers with the feta mixture. Pour the tomato sauce into a baking dish and place the peppers on top of the sauce. Bake at 180°C for about 20 minutes, until the peppers are soft.
