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Greek-Style Stuffed Peppers with Feta and Black Olives
Whole peppers here take a filling of diced tomato and pepper, feta, black olives, onion, garlic and parsley, bound with breadcrumbs, and cook with their tops back on. The Ultra Pro 3.3 l holds 8 peppers upright side by side and cooks them covered so they soften right through without scorching.
- Total time
- 90 min
- Prep
- 30 min
- Cook
- 60 min
+ Tupperware AdaptaChef, Tupperware Turbo Chopper, Tupperware Mixing bowl
Ingredients
Method
Set the oven to 220 °C (425 °F).
Wash the peppers. Cut the tops off 8 of them and set the tops aside. Deseed these 8 peppers and stand them upright in the Tupperware Ultra Pro 3.3 l.
Peel the tomatoes with the Tupperware peeler, halve them and scoop out the seeds with the Tupperware corer. Peel and deseed the 2 remaining peppers. Dice the tomatoes and peppers with the Tupperware AdaptaChef fitted with the 10 mm dicing grid.
Peel the onion and garlic, cut them into pieces and chop them with the parsley leaves in the Tupperware TurboMAX.
In the Tupperware mixing bowl 3.25 l, combine the diced tomato and pepper, the feta cut into cubes, the sliced olives, the onion mixture and the breadcrumbs. Season with salt and pepper.
Fill the peppers with this stuffing and set their tops back on. Drizzle with olive oil, season, cover and bake for about 1 hour.
