I was so inspired by all the stuffed peppers and tomatoes that I ate in Greece that I had to make some of my own at home. I know it’s silly, but after I put it all together and got ready to put the lid on, I was so excited by how pretty it looked I had to call Eric into the kitchen. He’s such a good husband – although stuffed peppers are one of the last things he’d want to eat (next to borscht) – he still came in and agreed it at least looked like a beautiful meal.
The peppers were super easy to make…
brown rice, diced tomato, chopped onion, fresh dill, fresh parsley, salt, pepper and fresh garlic all mixed together and stuffed inside the peppers. I put them in my french oven, put halved yukon gold potatoes in between then I poured my dad’s homemade tomato juice over top, added a little more salt and pepper and baked at 375 for over an hour – basically until the peppers start to get a little charred from the roasting.
