Ingredients

  • 3 red sweet pointed peppers
  • 3 yellow sweet pointed peppers
  • 2 sticks of celery
  • 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

Sweet Palermo®

Sweet Palermo®

Grower / producer

You are no doubt familiar with ‘regular’ capsicums or bell peppers, and you might even have tried a sweet pointed pepper. But have you heard about Sweet Palermo? A unique sweet pointer pepper... Read more

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.

Total votes: 385

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.

 

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