Stuffed Horn Peppers

Greece 60 min total Serves 4 Easy

the history —

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How this dish came to life

If you went back 600 years in Greece, you wouldn't find a single pepper. Peppers are actually native to the Americas, where they had been cultivated for thousands of years before Europeans ever encountered them. After the voyages of Columbus, peppers crossed the Atlantic and began spreading through Europe and eventually across the Mediterranean. Over time, peppers became so deeply rooted in Greek cooking that today it's difficult to imagine the Greek table without them. At the same time, across Greece and the wider Eastern Mediterranean, stuffing vegetables became part of a much bigger culinary tradition — using rice, meat, herbs, cheese, and whatever was available. And that's exactly the idea behind this dish. Horn peppers stuffed with feta, tomato, onion, garlic, parsley, oregano and a little boukovo. An ingredient that traveled across the Atlantic and became part of a completely different food culture.

Cultural significance

Five hundred years later, an American ingredient has become a Greek kitchen staple.

from our pantry —

The wild oregano in this recipe is the one we're bottling.

Hand-picked from the Troodos hills · Dried slowly in the shade · 25g pouches · First batch launching 2026.

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step by step

Instructions

1
Remove the stems and seeds from the peppers, leaving them open so they are ready to be stuffed.
2
Heat a little olive oil in a pan and sauté the finely chopped red onion and garlic until softened.
3
Add the grated tomato and continue cooking until almost all of the liquid has evaporated and the mixture has thickened.
4
Remove from the heat and add the feta, chopped parsley, Aphrodite's Roots oregano, and chili flakes. Mix everything together.
5
Stuff the peppers with the feta mixture and arrange them next to each other in a well-oiled baking dish.
6
Season the peppers with salt and freshly ground black pepper, sprinkle with a little sugar, and drizzle generously with olive oil. This will help them develop flavor and caramelize beautifully in the oven.
7
Bake at 180°C for 20 minutes. Then increase the temperature to 220°C and bake for another 15–20 minutes, until the peppers are soft and beautifully caramelized.
8
Serve warm or at room temperature.

tips from the village —

Wisdom from grandmothers

01Cook the tomato right down before the feta goes in — a wet filling bursts the peppers in the oven.
02The pinch of sugar on top is what gives the skins that deep caramelised blister.
03Horn peppers are sweet; the chili flakes and oregano give the filling its backbone — don't hold back.
04They may be even better at room temperature the next day, the way a taverna would serve them.

keep cooking —

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