Trahana Stuffed Peppers

IMG 5865

Often, but not exclusively, in the winter months you will find peppers, tomatoes and zucchinis stuffed with rice and ground beef and cooked to mouthwatering perfection in the oven. I am like a mad culinary scientist, once I get clued onto an ingredient I will experiment in every possible way (sometimes to my family’s distress) trying to find the outer limits of that particular element. The recipe that follows is in that vein. This is a twist on the classic Greek dish called Yemista.  I thought to myself, why is yemista only made with rice? Why not try it with my new favourite ingredient, sweet trahana? So I headed into the kitchen and set to work on my new “franken-recipe”

What you need:

  • 6-8 medium sized bell peppers
  • 250g sweet trahana (found at any respectable Greek deli…you could use rice in a pinch)
  • 250g ground pork (I used a couple of leek and onion sausages with casings removed)
  • 1 onion finely diced
  • 2 cloves of smashed garlic
  • Olive oil
  • Salt and pepper to taste

How it’s done:

  • If using sausages, remove the casings and finely chop.
  • Add a little oil to a pan and fry the onion and garlic until translucent.
  • Add the pork or sausage to the onions and fry until the meat is cooked through.
  • In a pot of boiling water cook the trahana for about 5-7 minutes or until it becomes soft and almost done.
  • Drain the water and add the meat/onion mixture to the trahana. If it is too dry add a little olive oil, mix well and season with salt and pepper and set aside to cool.
  • Take each pepper and gently cut off the top (reserve) and remove the seeds.
  • Arrange the peppers snugly in a baking or roasting pan. Fill each pepper with the trahana mixture and replace the top as a lid.
  • Cover with a little foil and bake at 200C (400F) for about 30 min or so.
  • After 30 min remove the foil and continue to cook for another 15 min, or until the peppers are nice and soft.
  • Serve on it’s own or accompanying a perfectly grilled steak.
Heath signature1


Print Friendly

Leave a reply