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Fried pointed peppers with tomato sauce

A delicious summer dish


Make a hole in each pepper with the knife

Cut the onions into slices

Grate the tomatoes

Add to the tomato all the spices and herbs, the garlic and a little olive oil. Stir and set aside

Add sunflower oil in a pan and as soon as it heats up put in the peppers which you will fry on all sides and as soon as they are ready, remove them from the heat

In another pan add some olive oil and onions

Once the onions soften,  add a tablespoon of sugar and optionally some chili flakes

Add the tomato and let it boil over medium heat

I peel the peppers with a knife and optionally remove the seeds, if not, carve the peppers so that the tomato can penetrate

Add parsley to the sauce

Pour the sauce over the peppers and place a piece of feta cheese on top until it softens

Remove from the heat and enjoy with bread


1 kg green and red peppers (pointed) 

800 g fresh grated tomatoes 

½ kg onions -

1 tablespoon granulated sugar 

100 ml olive oil for the sauce 

200 ml vegetable oil (for frying) 

4 tablespoons finely chopped parsley 

15 - 20 basil leaves 

5 garlic cloves crushed 

1 tablespoon oregano 

1 tablespoon thyme 


black pepper 

1 teaspoon chili flakes 

150 g feta cheese

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