Traveling is the greatest inspirational experience to me. Nothing compares with a walk along new streets where I can cheer new habits, culture and languages. In the name of the adventure, I am ready to adapt myself to different rhythms, customs, rules. Last but not least, to new foods.

I am happy to face the unknown, to wonder around the alleys of a new town, to try new dishes and different flavors. I do not belong Β to that “category” of people that keeps hitting the safe route when on holidays. There’s so much variety in the world to get stuck with something in particular. Not while travelling, at least. To get the most out of my trips I need to swim in a pool of new things, soak in them and bring back home – to the surface – a new me. Travelling is the way I renew myself.

And, to some extent, I even renew my culinary repertoire, my home cooked food.

During my trip to Greece, I delved many spoons in delicious traditional Greek dishes, I delighted my palate with unprocessed flavors, rustic and virgin as the olive oil this beautiful country produces. Everything had that degree of authenticity to conquer my taste and make me think “I’ll make this as soon as I get home”.

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Where do I start from? I enjoyed a Greek salad almost everyday, I started my mornings with tiropita in all its versions, I longed for feta in phillo pastry, I loved the milky softness of Galactoboureko. No doubt I am going to blog about all these recipes soon!

To begin with, here is a recipe inspired by Gemista, Stuffed Tomatoes often accompanied with baked potatoes. What makes the difference here is the “dhiosmos” – mint, that is – a herb widely used in the Greek kitchens.

I treasured many things during my trip and this recipe is little piece of my journey, a memory that I can bring to the table whenever I want to.

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Stuffed Peppers

Ingredients

  • 8 tablespoons of rice I used a mixture of black and white rice
  • 2 ripe but firm peppers
  • 1 large onion
  • 1 garlic clove
  • Β½ bunch of parsley
  • mint
  • extra virgin olive oil
  • salt and pepper

Instructions

  • Remove the cap to the peppers and empty them removing the pulp.
  • Fry the onion and garlic (both finely chopped) in the olive oil and a little salt. Add the rice and stir fry for a few minutes. Add a cup of water and cook slowly for about 10 mins, adding more water when needed. Season with salt, pepper, chopped fresh parsley and mint.
  • Remove from heat and fill the peppers with the rice. Since rice will continue to inflate and cook in the oven just fill 75% of the peppers. Close them with the caps, place them in a baking tray and add plenty of oil and water.
  • Bake inthe oven preheated to 200 Β°C for about an hour. If needed, add water occasionally during cooking.

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  1. I believe peppers as you refer to are our capsicums? I love your addition of black rice! Black and wild rice are personal favorites of mine and would taste divine combined with the intense Greek flavors you use to stuff the pepper (capsicum) haha!

  2. This Greek inspired recipe is awesome!
    All the wonderful ingredients of the Mediterranean kitchen full of flavor and well known for their health benefits.
    Thanks for sharing.