Stuffed peppers with feta cheese and a blend of Imagine Chef Sophie Dumont

Food and gastronomy

Discover a new recipe every week to diversify the fun in the kitchen.

It’s sunny and hot and it’s time to cook up fresh, light seasonal meals. This week we reveal a recipe imagined by Belgian chef Sophie Dumont. You probably already know her thanks to her YouTube channel and website where she shares many recipe ideas for healthy and above all very tasty meals. In 2009, she won the title of Belgian Lady Chef of the Year. The Chef recently released a new book called Happy Moments filled with “essential recipes for the week and weekend,” as she explains in her introduction. Meat, fish or vegetarian dishes, but also desserts that are within reach of all novice chefs.

You can find a book in all bookstores. In the meantime, we reveal to you a very delicious recipe for peppers stuffed with feta cheese and marjoram. Follow the chef!

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  • 8 large pointed peppers, plus 1 extra (optional)
  • 400 gm minced lamb 1 onion, chopped
  • 2 cloves of garlic
  • 1⁄2 bunch of parsley
  • 200 gm feta cheese
  • 400g sausage sausage
  • 450g orzo (Greek pasta)
  • 1 c. in t. Cinnamon powder
  • 1 c. in t. Ground cumin seeds
  • a bunch of dill
  • 4 tablespoons. in s. Greek Yogurt

the recipe

Start by preheating the oven to 195°C. Then reheat the peppers for 2 minutes on a plate in the microwave. The peppers will soften and you will be able to remove the seeds more easily, then make a slit in the top of the peppers and open them, leaving them whole and removing the white membranes and seeds.

In a large bowl, put the ground beef and beef sausage, and mix the onions, garlic, washed parsley, and chopped pepper. Then crumble the feta cheese. Season everything with cinnamon and cumin. Mix everything well and spread the filling in the pepper.

Cook orzo al dente according to package directions. Pour it into a baking dish and arrange the pepper on it. Bake for 30 to 35 minutes in the oven at 195°C until well colored. Mix dill with yogurt. Add salt and pepper. Finally, use this little sauce to finish off the dish by adding a few sprigs of dill.

Bon appetite !

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