Chicken, vegetables and rice filled peppers
Horio feta cheese and olive oil Mountain Regions, tomato, rice, vegetables ans sauce in delicious baked peppers. A Greek favorite - by Dimitris Skarmoutsos.
Chicken, vegetables and rice filled peppers


5 large red peppers 2 tbsp Horio olive oil Mountain Regions 1 medium white onion in cubes 2 crushed garlic cloves 450gr minced chicken 1 tbsp tomato paste 1 ½ cup boiled rice 1 grated medium carrot 1 tbsp soy sauce 1 tbsp Worcestershire sauce ½ cup frozen corn 140gr Horio feta cheese Mountain Regions, grated (more, for sprinkling) 1 tbsp finely chopped parsley


  1. Preheat oven at 190C.
  2. Spread parchment paper on a baking sheet.
  3. Cut top part of each pepper and deseed without tearing them.
  4. Heat Horio olive oil Mountain Regions in a large pan over medium heat and add onion.
  5. Sauté until translucent, for 5-7 minutes.
  6. Add garlic and sauté for 1 minute.
  7. Push onion and garlic to one side of the pan, lower heat and add meat.
  8. Cook until meat is ready, then add tomato paste and continue for 1 minute.
  9. Add rice, carrot, soy sauce, worcestershire  sauce and corn and mix.
  10. Remove from heat and leave for 10 minutes.
  11. Add Horio feta cheese Mountain Regions and parsley and mix until homogenized.
  12. Divide filling in each pepper and place them standing up in baking sheet.
  13. Sprinkle with Horio feta cheese Mountain Regions.
  14. Bake until soft, for 25-30 minutes.