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    Preparation Time
    30 Mins
    Spice Level  

Greek style stuffed Bell Peppers with Feta and Olivesby Cook Gourmet

Rs. 498 Serves 2

As any of the latest naval stand offs between Greeks and Turks in the Aegean shows, the Greeks are not much amenable to the Idea that their food might be Indebted to Turkish Cooking. It is commonplace for Greek food writers to introduce as one shaped through over 3,000 years of history. The sumptuous feast described by Homer and Plato and menus from Athenaeums - all this will be described as part of Greek culinary heritage.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories400


    Non Stick Pan

INGREDIENTSPortion for 2

    Veg stock powder
    Arborio Rice
    Medium bell peppers
    Olive oil for stuffing
    Olive oil for grilling
    Chopped garlic
    Green onions sliced thinly
    Dried basil
    Italian Seasoning
    Medium tomato, diced
    Crumbled feta cheese
    Green olives halved
    Black pepper

    Cook Gourmet

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      Prepare Arborio Rice Take 1.5 cups (360 ml) of water in a saucepan and bring to a boil, add vegetable stock powder and mix well. Stir in Arborio rice, reduce heat to low, cover, and cook for about 15 minutes, until water is absorbed. Take care that rice does not turn too dry. Remove from heat, and set aside.


      Start with Bell Pepper stuffing Heat olive oil in a non-stick pan over medium-high heat, add garlic, green onions, basil, Italian seasoning, salt and pepper in oil and cook for 2-3 minutes. Stir in the tomato and cook for 5 minutes until they become soft.


      Add prepared Arborio Rice Mix cooked Arborio rice, and stir until heated through for 1 minute. Remove from heat; mix in feta cheese and olives


      Stuff Bell Peppers with rice mixture Spoon the mixture evenly among 4 bell peppers.


      Grill Bell Peppers In a non-stick pan heat olive oil on medium high heat for 2 minutes. Add stuffed bell peppers and turn them cooking on 3 sides for about 3 minutes each (total 9 minutes) until they are golden brown.

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