September 17, 2009

Amazing Stuffed Peppers

This dish is made for late summer/early fall when peppers are super cheap, and delicious at the farmer's market. This is totally a Carrboro inspiration. For 3 weeks now, I have been buying gallon-sized ziploc bags of amazing amazing amazing peppers from the market (i will get the farm on here asap; they are to the left of the Flat River Nursery folks). Amazing peppers.

1 cup wild rice mixture, cooked and set aside (see picture above)
1 onion, chopped
1 clove garlic, chopped
2-3 T parsley, chopped
2 T basil, chopped
1 T oregano, chopped (or large handful of whatever herbs you want)
juice of 1/2 lemon
1/2 cup feta cheese, crumbled
salt and pepper to taste
4-5 peppers or more (the peppers are between 4-6 inches, on the smaller side) washed, with tops removed and seeds and veins discarded. This should leave you a wide enough hole on top.
1 T olive oil
Cooking spray
  1. Cook wild rice/brown rice blend according to package directions, set aside
  2. Heat olive oil over saute pan, and once hot, saute onions and garlic until cooked.
  3. Preheat oven to 350 F, and get out a 9" or more deep dish pie plate, coated with cooking spray.
  4. In a large bowl mix together the wild rice with lemon juice, herbs, feta, and the onions and garlic, and salt and pepper.
  5. Place the delicious mixture in each pepper and then place the pepper on the pie plate.
  6. Bake for 35 minutes, rotating every 10 minutes or so.
Serve with some bread and a side salad.
(I served with some garlic bread, and sauteed swiss chard, pepper remains, and tomatoes).

Chalo apre khayye!

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