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Stuffed peppers by Grandpa Tassos

A perfect dish for the summer which you will love


  1. Grate the zucchini and season with salt. Place in a colander and let it strain imost of its water

  2. Cut the peppers in half, vertically and remove the seeds. Place them lying on a baking sheet.

  3. Add the crushed feta to the zucchini, the cream cheese, the yogurt, the red pointy pepper, oregano, olive oil, black pepper, chili flakes and mix.

  4. Stuff the peppers.

  5. Cut the onion and tomatoes into thin slices.

  6. Finely chop the garlic, the spring onion, the parsley and the sausage.

  7. Turn the oven to 190 degrees with the fans off

  8. Pour olive oil in a pan

  9.  Put a layer of tomatoes and salt them. I sprinkle the garlic, the parsley, the oregano and the spring onion on top.

  10. Put a layer of the sliced onion, pour a little olive oil, parsley and mashed tomato

  11. Place the peppers on the vegetables and put the sausage on top.

  12. Bake for an hour, take out and put cheese (Pecorino like) on the peppers and put it back in the oven.

  13. Bake for 7 minutes at 250 in the air.


8 peppers (16 halves):

1kg courgette (zucchini) 

2 large onions + 1 to be filled

2 large tomatoes

1 red pointed pepper

2 spring onions

1 small bunch of parsley

3 cloves of garlic

250 g tomato juice

400 g feta cheese

100 g cream cheese

100 g Greek yogurt

200 g Greek "village" sausage

200 g cheese like Pecorino

50 ml of olive oil


Salt + pepper

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