Piperies Gemistes

A few days ago I posted about the need to think of something to do with leftover rice. Sounds like I am trying to be the Leftover Queen! I'm not aspiring to be there: we all cook with leftovers ;>). But I did need to do something with my leftover rice and I am finally blogging about what I did. And it was gemistes piperies. In fact, it was only just piperies in the plural as I only had one red and one green in the fridge. I ended up with more rice mixture so I have frozen that for more peppers or tomatoes, or just for eating by itself as it is yummy.

With my already cooked rice, I added tomato sauce (I used ready made Bertolli tomato sauce from a jar but feel free to make your own), lots of chopped dill, and some crumbled fetta, Dodoni of course. The rice is delicious and the baked peppers are too!

I don't have any proper measures but these are the ingredients and mode.

Piperies gemistes

Ingredients
Cooked rice
Red and green peppers
Chopped dill
Tomato sauce
Fetta

Mode
Place cooked rice in pan and heat with tomato sauce to taste.
Add chopped dill and simmer.
Prepare peppers by slicing around top to make cap with stalk.
Remove seeds.
Add crumbled fetta to rice mixture.
Fill peppers with fetta and rice mixture.
Replace caps on peppers.
Place peppers in casserole with a little water.
Cover and cook in a moderate oven for 30 minutes.
Remove cover and cook for 30-40 minutes or until cooked.