Meraki Greek Bistro’s Greek Stuffed Peppers

Welcome to another tasty edition of Chefs Share. Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry: These recipes do not require any formal experience, and the ingredients can be found at your local specialty store or supermarket.

This month’s recipe comes from Giannis Kostos, executive chef and partner of Meraki Greek Bistro in downtown

Miami and Coconut Grove. Born and raised in Athens, Kostos draws inspiration from his Hellenic background to create some delicious dishes. He previously served as executive chef at Kouzina Greek Bistro in midtown Miami and has owned and operated eateries throughout Greece.

His Greek Stuffed Peppers make for a great appetizer or snack. Before you get started on this tasty recipe, be sure to read the instructions in their entirety to avoid any surprises or confusion. We’ve also included alternative ingredients in case you have trouble sourcing something. With that said, enjoy!

GREEK STUFFED PEPPERS

Servings/Yield: Feeds 3-4 people

INGREDIENTS

·      3 bell peppers

·      6 tomatoes

·      4 tablespoons extra-virgin olive oil

·      3 onions, chopped

·      2 tablespoons minced garlic

·      Salt and pepper to taste

·      1 1/2 cups Glacé rice (found in Greek markets); you can also use basmati rice or rice pilaf

·      1 tablespoon tomato paste

·      1 1/2 + 1 cups water, separated

·      1 small bunch parsley, chopped

·      1 small bunch spearmint, chopped

·      1/3 small bunch dill, chopped

PREPARATION

·      Preheat oven to 375º F.

·      Remove insides of peppers and place in a deep cooking tray or dish; remove and reserve insides of tomatoes and set both aside.

·      In large pan over high heat, heat olive oil; add onions and garlic and cook until golden, seasoning to taste with salt and pepper.

·      Add rice to pan and sauté 3-4 minutes, until all liquid is absorbed.

·      Add tomato paste and sauté, then add 1 1/2 cups water and cook 5 minutes.

·      Remove from heat and continue to stir.

·      Add filling removed from tomatoes and herbs (save a bit for serving), while continuing to stir mixture.

·      Fill peppers with rice mixture; place any leftover rice mixture directly in cooking tray/dish.

·      Pour remaining water into tray/dish, sprinkle peppers with olive oil, then cover with aluminum foil and bake 1 hour.

·      Remove foil and bake an additional 10-20 minutes, until liquids evaporate.

·      Sprinkle cooked peppers with olive oil and reserved herbs and serve.