Ingredients
- 3 red sweet pointed peppers (Sweet Palermo)
- 3 yellow sweet pointed peppers (Sweet Palermo)
- 2 tomatoes
- 2 red onions
- 1/2 cucumber
- 1 red pepper
- 1/2 sprig of coriander leaves, chopped
- 1/2 sprig of parsley leaves, chopped
- 2 tsp of tomato puree
- 1 tsp of ground cumin
- 5 tsp of red wine vinegar
- 8 tsp of extra virgin olive oil
- salt and pepper
- 4 pitas
Dressing ingredients
- 1/2 L of Turkish or Greek yoghurt
- 1/2 sprig of mint leaves, chopped
- 2 tsp of extra virgin olive oil
- salt and pepper
Author of this recipe
This recipe of stuffed peppers looks spectacular, but in reality it's a perfect easy weekday meal. Full of fresh vegetables and spices, topped with a minty yogurt dip and served with pita bread. For sure your family will love it.
Preparation
- Slice 2 red and 2 yellow peppers in halves (lenghtwise) and remove the seeds. Arrange them on plates with the open section facing upwards.
- Finely chop the remaining peppers along with the rest of the vegetables and mix them together with the rest of the ingredients in a large bowl. Season to taste with salt and pepper.
- Scoop the filling into the peppers
- Mix the ingredients for the yoghurt dip and toast the pitas briefly in the oven or on a grill plate, then serve with the peppers.
