How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, prepare the stuffing and blanch the peppers a day ahead, but add the béchamel just before serving.

What can I use instead of ouzo?

Substitute with an equal amount of another anise-flavored liqueur, or use vegetable broth for a non-alcoholic option.

Can I use a different grain instead of rice?

Yes, quinoa or couscous can be used as a substitute in equal amounts.

Is there a gluten-free option for the béchamel?

Use cornstarch or a gluten-free flour blend instead of all-purpose flour.

Citrusy Greek Stuffed Peppers with Ouzo Béchamel

Name: Citrusy Greek Stuffed Peppers with Ouzo Béchamel
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 large bell peppers; 1 cup long-grain rice; 1 onion; 2 cloves garlic; 1/2 cup cherry tomatoes; 1/4 cup fresh parsley; 1/4 cup fresh dill; Juice and zest of 1 lemon; 2 tbsp olive oil; Salt and pepper; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup whole milk; 1/4 cup ouzo; 1/4 cup Parmesan cheese; Salt and pepper

A Mediterranean Classic with a Twist

Tart and aromatic stuffed peppers, topped with a smooth ouzo béchamel sauce, perfect for a family dinner or special occasion.

1 h 30 min
4
Intermediate

Ingredients

For the Stuffed Peppers

4 large bell peppers

tops removed and seeds discarded

1 cup long-grain rice

rinsed

1 onion

finely chopped

2 cloves garlic

minced

1/2 cup cherry tomatoes

halved

1/4 cup fresh parsley

chopped

1/4 cup fresh dill

chopped

Juice and zest of 1 lemon

2 tbsp olive oil

Salt and pepper

to taste

For the Ouzo Béchamel

2 tbsp butter

2 tbsp all-purpose flour

1 cup whole milk

1/4 cup ouzo

1/4 cup Parmesan cheese

grated

Salt and pepper

to taste

Preparation

Preparing the Bell Peppers

Preheat the Oven

Preheat oven to 375°F (190°C).

Prepare Peppers

Slice the tops off the bell peppers and remove the seeds.

Season Peppers

Place peppers in a baking dish, season with salt, and drizzle with olive oil.

Cooking the Rice Stuffing

Sauté Aromatics

Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent.

Add Rice and Herbs

Add the rice, cherry tomatoes, parsley, dill, lemon juice and zest. Cook for about 5 minutes, stirring occasionally. Season with salt and pepper.

Stuff Peppers

Stuff each bell pepper with the rice mixture.

⚠ Important: Do not overfill the peppers, as the rice will expand. 💡 Pro Tip: Cooking the stuffing slightly al dente will prevent it from becoming mushy.

Cooking Process

Bake Peppers

Place the stuffed peppers in the oven and bake for 40-45 minutes, until the peppers are tender.

Prepare Béchamel

In a saucepan, melt butter over medium heat, stir in flour and cook for 1-2 minutes. Gradually whisk in milk and ouzo. Cook until thickened.

Combine and Finish

Pour the béchamel sauce over the baked peppers, sprinkle with Parmesan, and return to the oven for 5-7 minutes until golden.

Plating & Serving