Stuffed Dry Peppers, Keep The Traditions

I have always been a very traditional type of person. I may not know all the traditions, but I would follow them as closely as I think possible for my family and I would always cook the traditional recipes when a certain holiday requires it.

Today I am presenting one very traditional recipe for my family and for my country, a dish my grandma and then my mum used to make for Christmas Eve, and now I make and my family enjoys very much. Although this dish is usually associated with a particular day of the year (Christmas Eve), I think it is so delicious that deserves to be served more times and I make it from time to time even in the other seasons.

Today I suggest you try cooking stuffed dry peppers, a dish that is full of flavours and I think you might like it. This recipe is suitable for the whole family, it is satisfying and would make you try something new.

If, after stuffing the peppers, you have some of the stuffing left, put it in a baking tray and bake for 15 minutes with some water for the rice to have a side-dish ready for the meaty course this week.

Hope you like it.

Stuffed dry peppers  


  • 10 dry red peppers

  • 1 onion, cut in small + 1 onion, cut in half-moons

  • ½ leek, cut in small

  • 1 tsp each – dill, mint, paprika, black pepper

  • salt

  • 1-2tbsp flour, if needed

  • 2tbsp oil

  • ½ cup rice

  • 300gr beans

If you want, you can use a can of baked beans instead. It’s easier and they are yummy

  • 1 stick celery, cut in pieces

  • 1 red pepper, cut in small

  • 10 prunes


  1. Soak the dry beans in water and leave them overnight. The next day, boil the beans with the celery, half-moons onion, red pepper and a little bit of salt until ready. Drain from the water and leave until ready to use

  2. In a frying pan, heat the oil and fry the onion, cut in small, together with the leek for a few minutes. Add the seasoning and rice and mix well. Add the drained beans (or baked beans, if using) and flour, if you think there is too much liquid in the mixture

  3. Put the dry red peppers in a big bowl and cover with boiled water, leave to soak for a few minutes until soft and ready to use

  4. Then, using a small spoon, fill the peppers with the stuffing and finish with a prune at the end, to stop the stuffing coming out while cooking

  5. Arrange the stuffed peppers in the terracotta pot, put a plate on top of them (to keep them in place) and add water to cover. Cook in the oven at 200-220°C for 60-75 minutes

Enjoy with warm, home-made bread.

I hope you like this recipe as much as I have always loved it. Keep me updated, just leave a comment below.

Have a lovely day!

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