Greek food really is wonderful, it’s healthy, fresh, tasty and low carb. You just need to have willpower when the bread basket comes out!
This recipe is my take on the food you get in local tavernas but minus the rice.
- 2 green peppers, sliced in half lengthwise
- 250g lean mixed beef & pork mince
- 2 tomatoes finely chopped
- 1 small red onion finely chopped
- 4 large button mushrooms chopped
- Olive oil
- 50ml white wine
- A sprig of dill chopped
- A little feta cheese crumbled
- Generous grinds of sea salt and fresh black pepper
Pre-heat your oven to 180C.
On a medium heat gently soften the onions in a good glug of olive oil, then add the mince and fry gently for a couple of minutes.
Next add the mushrooms and tomatoes and simmer until the tomatoes are cooked and most of the moisture has evaporated.
Once the moisture has evapourated add the white wine and continue to simmer until most of it has gone.
Now add the dill, salt and pepper and stir well.
Place the prepared green peppers in an oven proof dish and spoon the meat mixture into the peppers, if there is any left over place it around the peppers.
Crumble over the feta cheese, then sprinkle with a little more olive oil.
Place the dish in the pre-heated oven for 30 to 40 minutes until its golden and the peppers are cooked.
Last time I made this the peppers were small and odd shaped, they were beautifully fresh and locally grown so tasted great, but it meant that most of the meat mixture was spread around. It still tasted great though.
I used dill as a neighbour dropped some off that he’d grown in his garden, you can substitute that for any herb you prefer.
The mince beef and pork are particularly lean here, beef or pork on their own would work just as well.
You can serve this with salad, eat it as it is or with more vegetables, last time I had this it was served with Zucchini Scones. Enjoy 🙂