For a quick, easy and seasonal meal these simple stuffed peppers have a Greek feel and are packed with wonderful fresh ingredients that are perfect for early spring.
They should take just 15 minutes to prepare and are popped in the oven for 25 minutes and then they’re ready.
I have never cooked feta cheese before - just tend to have it in pilafs and salads. Does it still taste the same? Does it go all gooey?
that picture has me almost drooling! The Greeks do indeed serve this with other dishes, but stuffed peppers are wonderful. I'd wait until summer for the tomatoes as they aren't good at the moment, but otherwise I'll be trying this out ASAP.
These sound like a perfect spring meal, but I would definitely need the rice to fill me up.