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Meraki’s Greek Stuffed Peppers

Meraki’s Greek Stuffed Peppers

Meraki’s Greek Stuffed Peppers - Courtesy Stillwater & Co
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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.”


3 onions
2 potatoes
6 tomatoes
3 peppers
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  


  1. 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. 
  2. 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. 
  3. 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. 
  4. Add 1 cup water inside the cooking tray. Sprinkle with olive oil, cover with aluminum foil and bake for 60 minutes. 
  5. 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;