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Greek stuffed peppers recipe

  • Serves 2
  • 10 mins to prepare and 45 mins to cook
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Customer recipe by Susan Turton
Added 74 months ago

First had this when my boyfriend and I went to Crete in 2000 and visited a traditional Greek taverna. Went back in 2005 and they were still making it! Their version has since changed and I think my original is far better - less vinegary.

Preheat oven 225 degrees C/gas mark 7 and baking tray

You need two sheets of aluminium foil that are longer than the peppers (use double if BBQing)

oil from cheese and keep for later

Remove olives and garlic and slice

Remove stalk and seeds from peppers taking care not to split themDrain

Evenly fill the peppers with the cheese, olives and garlic

Add the drained olive oil and any herbs, etc still with it to centre of pepper

Lay in centre of foil and sprinkle with onions if used

Add lemon juice, oregano and season to taste

Fold foil over to create airtight parcel but with space to allow steam to circulate

Place on baking tray in middle to top of oven

Bake until you can feel the peppers are soft when pressing side of parcel

Remove from oven and serve in foil - use bread to mop up the delicious juices!

Can also do this on the BBQ - best to use double layer of foil. Very good for making in advance and either keep in fridge or cook, cool and reheat thoroughly

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 Sweet red pointed peppers
  • 1 x 150g pack Feta cheese cubes with garlic and olives
  • 2 x 10 ml lemon juice
  • 1 x 5ml Dried Oregano
  • 1/2 small red onion thinly sliced

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