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Stuffed Peppers

A taste of Greece! Here’s an easy-to-make lunch if you have lots of peppers lying around.

Servings

3~4

Prep Time:

10 min.

Cook for:

20 min.

Good For:

Lunch

Introduction

Stuffed Peppers

Mmm…this simple dish takes me back to Greece where I had stuffed peppers at almost every meal! It’s versatile, quick to prepare and you can never go wrong with stuffed peppers. 

I like to make mine the same way I had it in Greece, which is without the usual melted cheese and filled with heartier, healthier ingredients. Perfect topped with tzatziki sauce! 

 

stuffed peppers eat with meraki

Ingredients

STUFFED PEPPERS

  • Paprika / capsicums
  • Mince
  • Onions
  • Mushrooms
  • Rice or couscous (optional. Avoid couscous if you have a gluten allergy)
  • Olive oil
  • Chickpeas (optional) 
  • Cumin
  • Oregano
  • Thyme
  • Parsley
  • Garlic
  • Salt
  • Black pepper

TZATZIKI SAUCE

  • Cucumber, 1, grated using large holes on grater
  • Yogurt, 3 spoonfuls
  • Garlic, 2 cloves, grated
  • Freshly squeezed lemon juice, 2-3 tsp. to taste
  • Dill or fennel
  • Spearmint
  • Salt
  • Honey
    Preheat your oven to 210C.
    Cut the top part of your paprika / capsicum and empty out the seeds.
    Sear chopped onions and garlic with olive oil until the onions are translucent.
    Fry mince, chopped mushrooms, onions, optional rice, couscous (avoid couscous if you have a gluten allergy) or chopped chickpeas with olive oil, salt, pepper and the herbs and spices listed in the Ingredients list.
    Using a spoon, stuff your paprikas with this mix.
    Bake for 25 min. 
    For the Tzatziki sauce, drain the cucumber first to remove excess liquid, then mix all the ingredients together.
    You’ll have to taste as you go, as some people like it sweeter, more sour or saltier.
    Enjoy!

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