Alex Karavias and Executive Chef Giannis Kotsos bring elevated, authentic Greek cuisine to Miamians through their two restaurants: Downtown’s original Meraki Greek Bistro and Meraki Coconut Grove, which opened in late 2019. “Our stuffed peppers are an example of how simple, high-quality ingredients can create healthy, feel-good dishes that can be enjoyed year-round,” explains Karavias. ”The rice, which is prepared with a light tomato sauce and extra-virgin olive oil, is unique yet it works so well. Holding it inside a warmed pepper adds so much versatility to the presentation and provides a marriage of flavors.”
4 tbsp extra-virgin olive oil
1½ grams glacé rice
2½ cups water
2 tbsp minced garlic
Salt and pepper to taste
1 small bunch parsley
1 small bunch spearmint
⅓ small bunch dill
1 tbsp tomato paste
- Preheat oven to 375 F. Chop onions, all fresh herbs and garlic (keep separate). Remove insides of the tomatoes. Remove insides of the peppers and place them on a cooking tray.
- Heat oil in a pan on high heat. Add onions, garlic and cook until golden. Season with salt and pepper to taste. Add rice and sauté for 3-4 minutes until it absorbs all the liquid. Add tomato paste and sauté. Add 1½ cups water and cook for 5 minutes.
- Turn off the heat and continue to stir. Add the filling removed from the tomatoes. Add in the herbs (save a bit for serving) and continue to stir with no heat. Add the filling to the peppers with a spoon. Add leftover stuffing inside the tray.
- Add 1 cup water inside the cooking tray. Sprinkle with olive oil, cover with aluminum foil and bake for 60 minutes.
- Remove the aluminum foil and bake for another 10-20 minutes until the liquids evaporate. Sprinkle with olive oil and the remaining fresh herbs and serve.
142 SE First Ave., Miami, 786.773.1535; 3462 Main Highway, Coconut Grove, 786.254.7079; merakibistro.com