Recipe submitted by Jessica of Feed Me Dearly.
“Our visit to Greece was the first major trip that Rodney and I took as a couple back in 2001. We returned several years later to re-visit Mykonos and Santoroni and tack on a few more islands (Rhodes, Corfu, Crete). We even did the completely optional/somewhat frightening several-day visit to Athens.
I have strong memories of the food. Whether we were sitting down to a fancy dinner in the heart of the Old Town in Mykonos, or beachside at a little taverna, I recall a freshness and simplicity that still influences my cooking today.
Greek food appeals to me because the flavors are so clean. Tomatoes, feta, zucchini, mint, bright olives, plump seafood. A complete and total absence of sauce, unless you’re spoon-feeding yourself moussaka at a tourist trap. It’s the kind of food that comes together quickly, which in my kitchen is a must. And I find myself revisiting these flavors often – whether it’s a quick, Greek-inspired salad, or non-traditional foods, like these stuffed peppers, which uses all of the Greek ingredients that I can wrangle into a shopping cart.”