Stuffed Cretan Pepper

Stuffed Cretan Pepper



Stuffed Cretan Peppers cooked with Indian spices



Stuffed peppers are a Greek thing, so I was told. But what happens when an Indian cooks it? Feta cheese is replaced with spiced potatoes and onions. This is because you can always take an Indian out of India but you just can’t take India out of an Indian. So I find these beautiful Cretan peppers at the supermarket and bring them home without having any idea of cooking a decent Greek meal.

I google for recipes. As my luck would have it, there’s no cheese, forget feta, in the kitchen to give it the closest Greek feel. Then I settle for potatoes. And onions. In goes the stuffing laced with some essential Indian spices. In the end, the peppers turn into a ‘yummy-something’ I would like to try cooking again.

Before I forget how I cooked these gorgeous peppers, I better write it down.


1. 4 Cretan Peppers, cut into halves, deseeded

2. 3 medium sized potatoes, boiled

3. 1 small size onion, finely chopped

4. Red chilli powder, half teaspoon

5. Aamchur powder (raw mango powder), half teaspoon

6. Coriander powder, half teaspoon (or finely chopped fresh coriander, one tablespoon)

7. Cumin seeds, half teaspoon

6. Black pepper powder, a pinch

7. Rapeseed oil (or any oil), two tablespoons

8. Roasted peanuts (optional)

9. Salt to taste


1. Mash the boiled potatoes

2. Mix the chopped onion and the spices (also the peanuts) together and add it to the mashed potato

3. Add salt

4. Now take the halvedĀ peppers and stuff them with the mixture with a spoon

5. Do not overstuff the peppers as they tend to shrink when cooked

6. Heat oil in a pan and carefully cook the peppers for 3 minutes, make sure you do this gently so that the stuffing does not come out

7. Turn the peppers and cover the pan with a lid for a couple of minutes

8. Repeat until the peppers are soft

P.S: I served the peppers with a bowl of steaming rice and lentil curry but one can have it as it is or with salads, bread or anything.



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