Greek Peppers
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Greece is a country I haven't yet visited, but look forward to it. I've heard a lot about the
lamb dishes and look forward to a visit and a taverna.
This was recommended by a friend and is an easy delicious recipe. An ideal dish
for vegetarians.
The marinade is the key and it ideally needs 30mins in the peppers before cooking. Make enough
marinade to have one large tablespoon for each pepper.
Serves 3-6 depending on size of peppers and appetite!
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Ingredients
For 6 peppers use:
1 small mug of olive oil
4 cloves of fresh finely chopped garlic
1 teaspoon of chilli flakes or fresh chilli (according to your taste)
Half a plum (per pepper) stoned and chopped finely
Pepper to taste.
Method
Mix it all together really well, leave to stand whilst you prepare your peppers
Lay the peppers on their sides and chop just over the half way mark. Remove seeds, place on a baking tray and put a
tablespoon of finely chopped mushrooms, one table spoon of grated cheddar cheese (a bit of a cheat, but more depth
of flavour - well, every cook has their secret....), and about 4 or 5 (1/2 inch) chunks of feta cheese in
the peppers.
Pour the marinade over the top, leave for 30mins and then cook in a very hot oven for about 20mins (depends on
the number you are making) until seared on the top but still solid.
Serve on a bed of rice (or couscous).
Using the ‘tops’ of the peppers, chop these into small pieces, roast these in the same pan with a dozen button
mushrooms for 5-10 minutes, remove from oven and then add them to your pre cooked rice, (or couscous) along with a
really generous portion of freshly chopped coriander.
Recipe courtesy of Jane at www.artsplaza.com
And the music..unforgettable!
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