Back to the basics and traditions (or at least my traditions) ! … Last May, I made the the vegetarian and vegan version of this oven-baked dish with zucchini and rice and fresh herbs. Now it’s time to remake my mother’s (and other mothers’) original Greek stuffed bell peppers with a mix of rice, herbs and ground beef ! The only difference to my mother’s version is that I add just a little bit of garlic and I actually grate half or a whole additional bell pepper added to the ground beef & rice mix for extra flavour. Otherwise, the instructions and ingredients are quite similar to the stuffed zucchini version (except for no beef and no fresh dill and less olive oil). What more can I say, it’s a great summer dish and much easier to prepare than the zucchini version because the bell peppers are perfect empty containers for stuffing and you don’t have to painstakingly and carefully scoop them out like you have to do with the zucchini, just a quick removal of the seeds and inner membranes and they’re ready to stuff ! It's also quite easy to prepare this dish earlier in the day and only bake it in the oven one hour before you eat, or just heated up at 165°C for 15-20 minutes before serving !

Enjoy, I hope you’re having a great summer... :)