Stuffed Greek Capsicums with Dill, Mint, Pork, Beef & Feta

Every time I eat stuffed capsicums or any other vegetable, I instantly get transported back to Greece. This is one of my all time favourite meals to eat over there, paired with a side of delicious fluffy potatoes and a Mythos beer.

In this weeks shop we bought some pork and beef mince from Hagen's Organic Butcher to initially use for two different recipes, but I ended up deciding to use both for this. I thought the richness of the beef would be simmered down by the lightness of the pork, yet still have a punchy flavour.

For this recipe I took inspiration from the below recipe

https://akispetretzikis.com/categories/ladera/gemista-me-kima, however changed it up slightly. 

Firstly, as mentioned above I swapped out half of the beef mince for pork. I also used risotto rice, and instead of white wine, I used Japanese cooking sake.

I also blanched my capsicums prior to putting them in the oven, to make sure they were nice and tender. To do this, simply add the capsicums to a large pot of water. Make sure each of the capsicums are full of water so they stay sunk at the bottom of the pot. Bring to a boil, and the reduce the temperature until back to a simmer. Allow to simmer for another 3 minutes, and then place the capsicums in ice water.

Allow to dry and then spray with olive oil before filling!