Greek Stuffed Pepper

Greek stuffed peppers, also known as "gemista," are a popular dish in Greek cuisine. They consist of bell peppers that are filled with a mixture of rice, herbs, spices, and often meat, such as ground beef or lamb. The stuffed peppers are then baked in the oven and served as a main dish.

The dish is believed to have originated in the countryside, where farmers would stuff vegetables with rice and leftovers from their farm. The dish quickly became popular and spread throughout Greece, where it is now a staple food.

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Greek stuffed peppers are a versatile dish and can be adjusted to fit personal tastes and preferences. Some variations include using different types of rice, adding tomato sauce, and substituting the meat with a vegetarian alternative, such as tofu or chickpeas.

The dish is typically served with a side of bread and a simple salad, making it a complete and filling meal. Greek stuffed peppers are a great way to use up leftover rice and vegetables, making them an economical and sustainable dish.

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The flavors in Greek stuffed peppers are bold and well-balanced. The sweetness of the bell peppers pairs well with the savory filling, while the herbs and spices add depth and complexity to the dish. The dish is also a great way to incorporate healthy ingredients into your diet, such as fiber-rich rice and vitamins from the bell peppers.

Overall, Greek stuffed peppers are a delicious and satisfying dish that have been enjoyed for generations. Whether you are looking for a hearty and filling meal, or a way to use up leftover ingredients, Greek stuffed peppers are a great option. So, why not try making them at home tonight and experience the wonderful flavors of Greek cuisine?

Ingredients

6 bell peppers

1 tbsp. extra-virgin olive oil

1 lb. chicken breast

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 1/2 c. low-sodium chicken broth (or water), divided

1 c. couscous

1 small red onion, chopped

1 clove garlic, minced

1 c. crumbled feta, divided, plus more for sprinkling

1 zucchini, chopped

1 c. quartered cherry tomatoes

1/2 c. kalamata olives, chopped

2 tbsp. chopped dill

Lemon wedges, for serving

Directions

Step 1

Preheat oven to 350º. Slice off the top of each bell pepper. Discard stems and remove ribs and seeds from peppers. Place peppers upright in a large casserole dish.

Step 2

In a large skillet over medium heat, heat oil. Add chicken and season with oregano, salt and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.

Step 3

In a medium saucepan over medium-high heat, add 1 cup chicken stock. Bring to a boil then remove pan from heat. Stir in couscous then cover the pan with a tight-forming lid until the couscous is tender and all of the liquid has been absorbed, about 5 minutes.

Step 4

In a large bowl, combine cooked couscous, red onion, garlic, 1/2 cup feta, zucchini, tomatoes and olives. Season mixture with salt and pepper.

Step 5

Stuff couscous mixture into peppers and sprinkle tops with remaining 1/2 cup feta. Pour remaining 1/2 cup chicken broth into baking dish (to help the peppers steam) and cover with foil. Bake until peppers are tender and the cheese is melty, 42 to 45 minutes. Squeeze lemon juice over cooked peppers and serve immediately.

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