500 g kippengyros
150 g basmati rice
2 tomatoes, diced
2 tbsp parsley, finely chopped
2 tbsp coriander, finely chopped
100 g feta cheese
4 tbsp yogurt Greek way
2 tbsp walnuts, finely chopped
salt and pepper
1. Preheat the oven to 180°C. Cut the puntpaprika’s in the length, remove the seeds and place them in a casserole. Drizzle with olive oil and season with pepper and salt. Put 5 minutes in the oven.
2. Boil the rice as on the packaging described are cooked in lightly salted water. Bake the kippengyros in olive oil until golden brown and cooked. Scoop the rice, the diced tomatoes, the walnuts, the parsley and the coriander under. Taste and season as needed with pepper and salt.
3. Fill the peppers generously with the gyrosmengsel, crumble the feta cheese over and put another 5 minutes under the grill.
4. Season the yogurt with salt and pepper, and serve with the stuffed peppers.
Still chicken about? Make this delicious kippenstoofpotje!
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