Stuffed peppers with cured meat

Grill the peppers for 10 minutes at 200 οC. Boil the barley for about an hour. Sauté the cured meat, onion, carrot and spring onion, add the beef stock and sage leaves and season with salt and pepper. Bring to a boil, add the mustard and honey, stir well and allow the mixture to boil for 2 minutes before adding the barley. Allow the mixture to rest before stuffing the peppers. Finish stuffing with the cheese mixture and grill for 10 minutes at 200 °C.

Recipe by Dimitris Loukipoudis, Food Service Professionals Workshop 2018


  • 1 dry onion
  • 1 tomato cut in cubes
  • 2 carrots
  • 1 spring onion
  • 40 g honey
  • 1 tsp mustard
  • 150 g cured meat, cut in cubes
  • 200 g barley, soaked
  • 10 sweet red peppers
  • 300 g sfela cheese
  • 200 g mozzarella
  • 2 sage leaves
  • 200 g beef stock