Meatless Stuffed Peppers

"These Meatless Stuffed Peppers are so good, we`re willing to turn vegetarian for a day or two."
Preparation30 min.
Cooking60 min.
Тotal90 min.
Be the first to cook this recipe
  • Views186
  • Views per month1
  • Views per week1
  • Rating4 out of 5


  • peppers - 15 to 20 red or green
  • leeks - 2 - 3 sprigs, or onions
  • rice - 1 and 1/2 cup
  • semolina - 2 tbsp
  • feta cheese - 7 oz (200 g)
  • stock - 1 cube (vegetable)
  • paprika - as needed
  • oil - 2/3 cup (150ml)
  • parsley - 1 bunch
  • flour - 1 cup
  • salt


Cut the peppers' caps and remove the seeds. Heat the oil and fry the coarsely chopped leeks, then add paprika and parsley.

Add the pre-rinsed rice and stir while frying. Add the semolina. Pour in 1 cup of hot water, in which you've dissolved 1/2 of the broth cube and stir until the rice swells. Season with black pepper and salt if necessary. Allow the filling to cool.

Mix the filling with the crumbled feta cheese. Stuff the peppers with the filling. Stuff the peppers, put their caps on and arrange them in an oiled tray.

Add just a little less than 2 cups water, in which you've dissolved the remaining broth. Cover the tray with foil and pierce the top with a skewer. Put the stuffed peppers in to bake for about 45 minutes in a heated oven, then remove the foil and finish cooking them. Serve with garlic yogurt sauce.


5 1
4 1
3 1
2 0
1 0
Give your rating:



Be the first to comment