GreekFoodTv☼ Sauteed Green Peppers in Tomato Sauce HD

Make fried peppers olive oil, with tomato sauce, a tasty meze and Cretan Diet classic, that goes with feta, ouzo, and beer. Diane Kochilas shows you this simple dish in a step by step video that will make your mouth water. Try a Greek ouzo, such as Barbayiannis or Plomari, from Lesvos, or a Greek beer, such as Mythos, with this. It's great party food, comfort food, and very simple.

1 pound/½ kilo long green peppers
2/3 cup Greek extra virgin olive oil
2-3 cloves finely chopped garlic
1 ½ cups finely chopped or puréed tomatoes
2 tsp of red wine vinegar or balsamic

1. Wash and drain the peppers. Pat them dry very well with a lint-free kitchen towel.
2. Heat the olive oil over medium flame in a large deep skillet. Carefully place the peppers in the warm olive oil. Try to place them in one layer. Cover the skillet and lower the heat. Cook the peppers turning occasionally with kitchen tongs until their skin shrivels and begins to brown.
3. Add garlic. Place the lid back on the peppers and keep the flame low. Continue cooking until the peppers are soft, about 10 to 15 minutes.
4. Add the tomatoes and cook the peppers in the tomato sauce for about 10 to 12 minutes over medium heat until the sauce thickens.
5. Season with a little salt and add vinegar. Remove and serve the peppers.

This is the Greek Food Channel http://www.dianekochilas.com/
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.

Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).

She is also a consultant for Hellenic Gourmet, the duty free food shops at the Venizelos International Airport and around Greece, to help upgrade the store's selection and source product. Her knowledge of Greek regional foods, wines, and culinary lore is extensive.

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Howto & Style

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• small plates
• appetizers
• meze
• cuisine
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• peppers
• tomato sauce
• olive oil
• extra virgin
• food
• Mediterranean diet
• meals
• lunch
• dinner
• skillet
• vegetables
• vegetarian
• healthy
• instruction
• how to
• PDO
• DOP
• health
• healthy cooking
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• traditional

[SlenderMaam]

I did this and had no idea it was a real recipe, holy crap. Love this, its good over pasta too

[Krotidas]

@MarcfromTreasureNet1 Hahaha do you know what barbarian means??? NON GREEK! hahaha

[ariabm44]

@MarcfromTreasureNet1 why are u talking like that to people with a different culture from u?

[lub783]

that looks lovely!

[MarcfromTreasureNet1]

go ahead and fuck up yo stomcah u greek piece of shit barbarian

[commentnongrata1]

those look sooo good, I have never cooked peppers whole like that I always slice them, I will have to do this recipe, I could see this over rice as well...real tasty

[WaterGirl49]

ummm looks good

[doctorelectron]

@QueLindaLV No they are not hot. Just plain green peppers ;)

[QueLindaLV]

Are these hot spicey peppers? Or are they mild. I don't like hot spicey ones.

[paroujim]

it s not only from crete. they make it in many places in greece.