Mediterranean Classics
Free recipe
Stuffed Peppers with Pomegranate
Bright, herb-forward stuffed peppers with Pomegranate that proves mediterranean cooking is about restraint, not shortcuts.
***** 4.6 · 711 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Pomegranate: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the stuffed peppers warm, with plenty of good bread or a simple salad alongside. This makes about 4 servings; leftovers keep well for a day.
More Mediterranean Classics
You might also like
Mediterranean Classics
Free
Weeknight-friendly olive tapenade toast with a mediterranean accent, finished with a squeeze of lemon and a sh...
Mediterranean Classics
Free
A mediterranean favorite: stuffed tomatoes, cooked low and slow so every layer of flavor has time to settle.
Mediterranean Classics
Free
Comfort with a mediterranean soul: stuffed peppers with Warm Spices, built on caramelized aromatics and a slow...
Mediterranean Classics
Free
Slow-Cooked Grilled Halloumi -- a mediterranean plate that comes together in about 59 minutes with pantry stap...