Vikhroli Cucina

Greek Style Stuffed Peppers

30 September 2015 , 0 comments / 5 likes
Greek Style Stuffed Peppers or Gemista is an exotic dish that is served during celebratory occasions. While it is normally stuffed with a meat mixture, the folks over at Pagal Khana have given us this yummy alternative
Did you know that Greek food is historically a forerunner of Western cuisine? Its culinary influence spread via ancient Rome throughout Europe and beyond. Greek food has been influenced by different people that the Greeks interacted with over the centuries. Contemporary Greek cooking styles widely use olive oil, lemon juice, vegetables and herbs, grains and bread, wine, fish and various meats. Also important are olives, cheese and eggplant, zuchinni (courgette) and yoghurt. Greek desserts are characterised by the dominant use of nuts and honey.

These delicious Greek Style Stuffed Peppers are an easy dish to rustle up. 

Ingredients
Large green bell peppers 4, tops removed, seeded
Large red bell peppers 4, tops removed, seeded
Olive oil 1 tbsp
Paneer 250g, crumbled
Soya granules 200g, soaked and boiled, drained
Onions 2, finely chopped
Dry white wine 1/4 cup
Tomato puree 1 cup
Feta cheese 100g
Cooked white rice 1/2 cup
Raisins 1/2 cup
Pine nuts 1/2 cup
Fresh parsley 2 tbsp, chopped
Salt to taste
Pepper to taste

Method
Preheat the oven to 175°C. Soak the bell peppers in warm water for five minutes. Heat the olive oil in a skillet over medium heat. Add the onions, season with salt and pepper and sauté for a few minutes, till translucent. Add the drained soya granules and crumbled paneer and cook for about five minutes. Mix in the white wine and tomato puree and continue cooking for 10 minutes. Transfer the mixture to a large bowl, and mix in the feta cheese, cooked rice, raisins, pine nuts and parsley.

Drain the peppers and stuff them with the mixture. Arrange them in a baking dish and cover it with aluminium foil. Bake in the oven for 30 minutes till the peppers are tender yet have a bite to them. Uncover and continue baking for another 10 minutes until the stuffing is lightly browned. You can serve the dish hot or cold, as per your preference.

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Image credit: Paagal Khana
Recipe credit: Rachita Doctor Shah, Head Chef, Paagal Khana


This recipe is part of a Greek menu by Paagal Khana. Paagal Khana is a signature kitchen that provides customers with exclusive customised solutions. It specialises in both food and confectionary.
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