Stuffed peppers with tomato cumin sauce (Yemistés strongilés piperiés) from Flavours of Greece (Penguin Cookery Library): The Definitive Book of Modern and Classic Greek Cooking (page 66) by Rosemary Barron

  • ground cumin
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  • lemons
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute yellow peppers [yellow bell peppers] for all or part of green peppers [green bell peppers]; and can substitute a tomato sauce made with tomato paste [tomato purée] and water for one made with tomatoes, dry red wine, honey and tomato paste [tomato purée].

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

  • Eat Your Books

    Can substitute yellow peppers [yellow bell peppers] for all or part of green peppers [green bell peppers]; and can substitute a tomato sauce made with tomato paste [tomato purée] and water for one made with tomatoes, dry red wine, honey and tomato paste [tomato purée].

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