Make these vegan stuffed peppers for a delicious family meal and accompany it with the elegant and fragrant Rodámbelo from Oenou Yi-Ktima Vassiliades.


  • 3 green peppers
  • 3 red peppers
  • 6 tbsps olive oil
  • Salt and pepper
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, grated
  • 300 gr. Cooked rice
  • 300 gr. crushed tomatoes
  • 10 gr. fresh mint, finely chopped
  • 200 gr. gruyere, grated

For serving:

  •  Τhyme springs


  1. Preheat the oven to 180C.
  2. Cut the top part off the peppers and keep aside.
  3. Remove the seeds and put the peppers in a pan.
  4. Brush them with half the olive oil and season with salt and pepper.
  5. Put the remaining olive oil in a pan over medium heat and add the onion and garlic; sauté for 2-3 minutes until soft.
  6. Add the rice and the carrot and mix.
  7. Add the crushed tomatoes and season with salt and pepper. Stir and remove the pan from the heat.
  8. Add the mint to the rice mixture with and mix.
  9. Stuff the peppers with the mixture, sprinkle with the gruyere, top the peppers with their top part and cover the pan with foil.
  10. Add whatever rice mixture remains in the pan.
  11. Bake in the oven for half an hour.
  12. Remove the foil and bake for another 10 minutes.
  13. Remove the pan from the oven, sprinkle with thyme and serve next to a glass of Rodámbelo from Oenou Yi-Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.