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I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. The Greeks have once again proved that they know how fantastic vegetables can be made.
The dish needs a large number of ingredients, but their compilation tastes great, so you should not eliminate any. In case you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
1. We start with the preparation of peppers. Cut them along without cutting off the stalks and remove the seed seats. Halves of the peppers should be placed quite tightly in a casserole with the cut side up.
2. Peanuts should be put on a small pan and irrigated with stirring once in a while, so that they do not burn. The nuts must clearly turn brown and become crunchy.
3. On a large pan, warm up 2-3 tablespoons of olive oil and throw chopped onion and garlic, which fry until softened, making sure that they do not start to brown. Then pour the rice into the pan, chopped chili peppers, season with oregano, salt and pepper. Mix everything, pour half of the prepared portion of broth and cook for about 8-10 minutes, systematically stirring so that the rice does not start sticking to the bottom. After this time, the stuffing pan should be removed from the heat and add the rest of ingredients: crumbled feta, browned pine nuts and chopped herbs. All ingredients must be mixed thoroughly.
4. Fill the halves of the peppers to the brim with prepared filling. Do not apply more stuffing, because rice will still increase its volume. If we get some stuffing, we can fill it with tomatoes. In tomatoes, cut off the upper part and delicately using a teaspoon, hollow them from the pulp.
5. After applying the filling, pour the halves of peppers and tomatoes with olive oil. This can not be omitted because the stuffing after baking will be too dry. Tomatoes are covered with cut tops.
6. In a separate container for the remaining vegetable broth, add a tablespoon of tomato puree, mix thoroughly and pour into the bottom of a casserole, in which the peppers and / or tomatoes lie.
7. The dish must be tightly covered with aluminum foil and then placed in the oven preheated to 200 ° C for 75 minutes. After baking, we serve hot vegetables preferably accompanied by a glass of white wine.
Podstawą tego dania są świeże składniki
Przed wstawieniem do piekarnika należy koniecznie polać warzywa oliwą
Danie podajemy na gorąco
Baked lightly crunchy potatoes are very popular in Greek houses. It is an excellent addition to various dishes of meat or fish. For their preparation we need three basic ingredients that are added to most Greek dishes: olive oil, lemon juice and oregano. Slowly baked potatoes absorb a lemon aroma that is slightly palpable while eating.
Today, we offer aubergines stewed with a sauce with this addition. Instead of xinochondros you can possibly add equally popular trahanas, but in our opinion then the dish gets too bland and requires stronger seasoning. In our opinion, Xinochondros fits much more into this dish. Both xinochondros and trahanas can of course be bought in Crete in typical grocery stores.
Omelettes in Greece are prepared with the addition of various types of vegetables. However, we would like to offer you a somewhat original recipe referring to the Greek omelettes, in which the main additions are asparagus, spring onion and feta.
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faszerowane pomidory
Najpyszniejsze faszerowane pomidory jadłam w tawernie przy elafonisi, byly po prostu doskonale przyprawione i połączone z ziołami, mega aromatyczne, gdzie indziej nie były już takie dobre.
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