Greek Style Stuffed Peppers with Lemon Basil Cherry Tomatoes

Perfect Execution

This dish is a staple to my week! Its easy, quick and complex with the salty and tarte mixture. If you like Greek flavours, this is all of that bundled up into little pepper cups.

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Serves: 3-4

Prep Time: 5 min

Cook Time: 15-20 min

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Mise En Place: 

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• 3-4 coloured peppers

• 1.5 Cups Arborio Rice (cooked)

• 1/2 Cup Feta Cheese

• 1/4 Cup Toasted Walnuts

• 1 Tsp Crushed Red Pepper Flakes

• Lemon Juice and Zest

• 3 Leaves Chopped Basil

• 3/4 Cup Cherry Tomatoes

• 1/4 Cup Kalamata Olives

• Olive Oil

• 2 cloves garlic 

• Oregano

• Salt + Pepper

• 1 Tbsp Balsamic

• Option: Fresh Thyme

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How To Make:

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• 1. Preheat Oven to 350*

• 2. Cup Tops of Peppers and lay all peppers and 'hats' of peppers and clean out insides of the pepper (seeds and strings)

• 3. Brush peppers and hats with olive oil, garlic, oregano, salt + pepper and lay fresh thyme beside the peppers (optional thyme use)

• 4. Bake for about 10-15 minutes until peppers are charred

• 5. In a separate oven bowl, mix cherry tomatoes with lemon zest, olive oil, chopped basil and crushed red pepper flakes and bake for 5 minutes beside the peppers

• 5. Cook Arborio rice in a rice cooker or on the stove in boiled water

• 6. In a bowl, add the cooked arborio rice, kalamata olives, feta, lemon juice, oregano, salt, balsamic, toasted walnuts

• 7. Fill Charred peppers with arborio mixture and place back in oven for 2 minutes to warm 

• 8. Take out of oven and top with cherry tomato mixture

• 9. Option: Drizzle with olive oil on top

• Serve and Enjoy!

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