Greek stuffed peppers with avgolemono sauce from The Dean and DeLuca Cookbook by David Rosengarten and Joel Dean and Giorgio DeLuca

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on August 08, 2023

    This is a weekend meal, when more time allows. I had plenty of - okay, way too many - green bell peppers from the CSA veg box and was casting around for what to do with them all. EYB to the rescue! This dish is absolutely delicious, and the sauce adds a piquant touch that brightens everything. The peppers themselves came out tender and delicious. I followed the recipe faithfully, salting and seasoning to taste at every step. No work arounds or adjustments were needed. Hurray for that. The serving size of three pepper halves worked perfectly, and for my dinner guests who raved about it, a second helping of a half pepper was just right. This dish is a show stopper. Stuffed veg are rarely in my repertoire due to time constraints.

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