Citrusy Greek Stuffed Peppers with Ouzo Béchamel
Tart and aromatic stuffed peppers, topped with a smooth ouzo béchamel sauce, perfect for a family dinner or special occasion.
Preparation
Get these tasks done before you start cooking.
Preparing the Bell Peppers
- 1
Preheat the Oven
Preheat oven to 375°F (190°C).
- 2
Prepare Peppers
Slice the tops off the bell peppers and remove the seeds.
- 3
Season Peppers
Place peppers in a baking dish, season with salt, and drizzle with olive oil.
Cooking the Rice Stuffing
- 1
Sauté Aromatics
Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent.
- 2
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.
- 3
Stuff Peppers
Stuff each bell pepper with the rice mixture.
Tip: ⚠ 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.
How to Make Citrusy Greek Stuffed Peppers with Ouzo Béchamel
Total time: 2 h · Yields 4 servings
- 1
Bake Peppers
Place the stuffed peppers in the oven and bake for 40-45 minutes, until the peppers are tender.
- 2
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.
- 3
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.
Chef's Tips
Further reading
Frequently asked questions
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.
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