Can you make stuffed peppers in advance?

Yes, you can make stuffed peppers in advance. Store them in the refrigerator and heat them just before serving in the oven.

Can you freeze stuffed peppers?

Yes, you can freeze stuffed peppers. Make sure they are completely cooled before placing them in the freezer. To reheat, it's best to warm them up in the oven.

Stuffed peppers by Jani Kazaltzis

Name: Stuffed peppers by Jani Kazaltzis
Cook time: 2 min
Total time: 2 min
Yield: 4P
Ingredients: 4 red bell peppers (skin should not be too thick); 1 large sweet onion; 2 cloves of garlic; 10 fresh mint leaves; 20g fresh dill; 40g fresh flat-leaf parsley; 1 low-sodium vegetable or chicken bouillon cube; Pinch of cinnamon (1 small teaspoon); Salt and pepper; 1 tsp Pili Pili or small chili pepper; 1 tbsp sugar; 6 tablespoons risotto rice or quinoa; 4 ripe tomatoes; 1 tbsp tomato paste; 200g minced meat (mixed beef – pork); 6 tbsp olive oil

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2h 45min

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These stuffed bell peppers by Jani Kazaltzis are a true comfort casserole to share with family or friends. The bell peppers are filled with a spicy mixture of minced meat, rice, fresh herbs, and tomato, with a subtle hint of cinnamon and chili for extra depth. Slow cooking in the oven makes them wonderfully soft, juicy, and full of flavor. It's one of those dishes that gets even better the next day and pairs perfectly with a fresh salad and some feta. Thank you, Jani, for this ultimate family dish, full of love and secret ingredients... We love you and will definitely be making it many more times!

Ingredients

What do you need?

Quantity: 4P

4 red bell peppers (skin should not be too thick)
1 large sweet onion
2 cloves of garlic
10 fresh mint leaves
20g fresh dill
40g fresh flat-leaf parsley
1 low-sodium vegetable or chicken bouillon cube
Pinch of cinnamon (1 small teaspoon)
Salt and pepper
1 tsp Pili Pili or small chili pepper
1 tbsp sugar
6 tablespoons risotto rice or quinoa
4 ripe tomatoes
1 tbsp tomato paste
200g minced meat (mixed beef – pork)
6 tbsp olive oil

Preparation method

How do you make this?

Preheat the oven to 180°C.

Peel the onion and garlic and chop finely, sauté the onion in 3 tbsp olive oil, then add the garlic.

Cut the tomatoes into cubes and add them as soon as the onion starts to color slightly.

Then add the minced meat and mash well until it is fine and crumbly.

Add the tomato paste and let it cook for a moment, then add the fresh tomatoes.

Stir in finely chopped chili pepper, cinnamon (shhh, secret ingredient for a nice deep flavor), and the bouillon cube.

Let it simmer for a moment and then add all the finely chopped fresh herbs, along with 6 spoons of rice, half a glass of water, taste and possibly season further, and let it simmer under the lid for about 15 minutes, the rice should still be al dente.

Cut off the tops of the peppers, remove the seed membranes inside and set them aside, rub each pepper with some oil and sprinkle some sugar over them, shhh, another secret…

Drizzle a baking dish (with lid) with olive oil and 150 ml of water, fill the peppers a thick centimeter below the rim and place the tops on, distribute the rest of the filling in the dish.

Put the lid on and let it cook gently for 2 hours, feel free to check if you need to raise your oven temperature a bit, the peppers will rise beautifully.

Let cool for 5 minutes and serve. Can also be eaten cold, or the next day with a simple salad and cubes of feta.

Enjoy this authentic dish from Greek cuisine with family or friends!