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Stuffed vegetarian peppers

With a very aromatic, summery filling


  1. Carve and open lids on the peppers. Remove the seeds

  2. Finely chop the lids from the peppers, tomatoes, garlic, herbs, sun-dried tomatoes and ham (optional)

  3. Put everything in a bowl together with the bread crumbs, the grated cheese and the olive oil and mix

  4. Add salt and pepper

  5. Preheat the oven at 180 degrees without the fan

  6. Pour a little oil on the peppers, salt them and fill them

  7. Bake for 35 minutes

  8. If you want, add Cretan gruyere in pieces on top and bake for another 7 minutes at 200 degrees with the fan on


12 pointy peppers                                                                                                         

90 g dried tomatoes                                                                                                     

300 g fresh tomatoes diced                                                                             

60 g hard cheese grated                                                                                           

80 g breadcrumbs                                                                                              

10 g fresh basil, finely chopped (or as much as you like)  

3 cloves of garlic

150 g cheese (Gouda, Cheddar or similar)                                                                                                                                                   

100 g cooked ham, finely diced (optional)                                                   

100 ml olive oil                                                                                                                       

salt + pepper 

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