Saturday, February 21, 2009

Greek stuffed peppers and friends

Last night we had Mandy and Seth over for dinner to catch up on life and their house-hunting adventures. I made these stuffed bell peppers that turned out pretty awesome if I do say so myself. They were super easy to make so I'm thinking they'll be a repeat performance.

Here's the recipe if you'd like to try them:
5 large bell peppers
1 15 oz can of cannellini beans, rinsed and drained
1 cup crumbled feta (4 oz)
1/3 cup couscous (I used the whole wheat one, turned out great)
4 scallions, white and green parts separated, thinly sliced
2 minced garlic cloves
1 teaspoon dried oregano (from the garden of Ida Harn, if you can find it)
coarse salt and fresh cracked pepper
lemon wedges, for serving

1) Preheat oven to 350 degrees.

2) Slice a thin layer off the bottom of the peppers to make them sit upright. Slice the tops off 1/4 inch below the stem and hollow out peppers. Coarsely chop the pepper tops and put in a bowl.

3) In the bowl mix the pepper tops, beans, feta, couscous, scallion WHITES, garlic, and oregano. Season with salt and pepper and toss to combine.

4) Stuff the peppers with the mix and place in a dutch oven with a tight fitting lid. Put a cup of water in the dutch oven, cover, and bake for 1 hour.

5) Sprinkle peppers with scallion greens and serve with lemon wedges and a greek salad and enjoy with your guests.

6) Make husband clean up kitchen.


1 comment:

Christy Holmes said...

Thanks for posting the recipe, I love stuffed peppers and this sounds so yummy!