Another of my favourite Greek recipes, and yes, it’s again another one taught to me by my mother-in-law. Her original recipe calls for rice so I’ve done away with that by adding minced carrots, cauliflower, and courgette. I would classify this as easy, quick to prepare, and doesn’t require much fussing over.
What you need
Mixed peppers (I usually buy a bulk bag of about 6-8 peppers)
3/4 cup minced carrots, courgette, cauliflower ( I think I’ll refer to this as my ‘veggie filler combo’ !)
1/4 cup fresh flat leaf parsley, chopped finely
1/2 grated onion
Salt and pepper
(Celery, onion and a carrot needed for cooking your stuffed peppers. See step 4)
What you need to do
1. Preheat your oven to 200°C.
2. Combine all the ingredients (except the peppers!) in a bowl.
4. Stuff each pepper with the mince mixture. Place into your oven dish (I used a casserole dish). Add 2 small stalks of celery, 1/2 an onion sliced, and 1 carrot into the dish. Add 1 cup of water.
5. Place into the oven, covered, for 45 minutes. Remove lid, place back into oven uncovered for a further 15 minutes or until the peppers are browned slightly on the top.
Done! Serve with a side salad, or some paleo bread.