A delicious vegan recipe, perfect as an appetizer or even a main dish. The stuffing is elevated by the taste of the raw walnuts. 

https://www.gastronomos.gr/syntagh/piperies-gemistes-me-karydia-kai-myrodika/65869/

Choose your spices according to taste and replace the sun-dried tomatoes with a fresh, ripe one, grated. Serve the peppers on top of grilled tomato slices, sprinkled with balsamic vinegar. 

Ingredients

Servings: 2 

8 big bell peppers
4 sun-dried tomatoes, preserved in oil, well-strained and thinly diced
200g walnuts, broken into thick chunks
1 dry onion, minced
1 cup fresh coriander leaves, minced (can be replaced with basil or spearmint)
30 ml olive oil
salt
freshly ground pepper 

For the plating

2 small zucchinis, thinly sliced with a peeler
1 tbsp olive oil
coriander or basil or parsley leaves
1 tsp black cumin
slices of a lemon

Preparation

Preheat the oven at 160ºC. Core half of the bell peppers, then dice them and throw the pieces in the blender. Mix for a bit, then add the sun-dried tomatoes, olive oil, walnuts, onion, spices, salad and pepper, stirring lightly. 

Core the rest of the peppers. Oil them and bake them vertically for 30 minutes, covered by aluminum foil, till soft and slightly charred. 

Take the peppers out of the oven, let them cool for a bit, then stuff them with your pepper-walnut paste. 

Serve them with the zucchini slices and lemon, sprinkling black cumin and the spice of your choice over. Finally, sprinkle a bit of olive oil, then serve.