STUFFED ROASTED PEPPERS

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Roasted peppers are a thing of beauty.

When you stuff peppers with a great

Mediterranean style filling and serve with

a velvety sauce and Greek roasted

potatoes, it makes a meal worthy

of any dinner party.

If you’re wondering where you can

pick up some peppers locally try one

of Vancouver farmers markets. 

For more information on

the markets check out the Helpful HealthyLinks Page.

For a great selection of ground meat check out Pete's Meat in Vancouver

INGREDIENTS:

• 1 half-cup Cracked wheat that has been soaking in one cup boiled water for twenty minutes. Drain any remaining liquid off. Use the time to prep and assemble the other ingredients. You could twiddle your thumbs while you wait, but that’s not productive.
• Bell Peppers - one per guest – remove tops and seed
• Two tablespoons Olive oil
• 1 small onion diced
• 1 half pepper diced
• 1 stalk celery diced
• Two chopped ripe tomatoes with juice
• 1/2 cup of dry red wine
• 1 tbsp Dried oregano
• 1 tsp grated nutmeg
• 1 tsp allspice
• 3 cloves of garlic minced or crushed
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1/2 teaspoon dried chili flakes (optional depending on if you want a kick to the dish)
• Salt and pepper to season
• 1/4 cup chopped nuts toasted pine nuts or walnuts work nice.
• 1 pound of ground meat; your choice of whether it is beef, veal, lamb, pork, chicken or a combination

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• Cheesy Béchamel Cheat Sauce ( you can whip this together while the peppers are roasting )

 

Heat pan over medium and add olive oil.

Sauté the onions, for a few minutes and add celery, diced pepper, and season with a little salt. When onions look translucent transfer the mixture to bowl and keep warm.

In the same pan brown the meat adding a little more salt and pepper.

Re add the onion mixture, tomatoes, cracked wheat, garlic, spices, wine, and tomato and mix well. Check seasoning after five minutes and adjust to taste.

Reduce heat, cover, and simmer until all the liquid has been absorbed, about 30 minutes.

Mix in chopped nuts.

Stuff the cleaned and seeded peppers with the meat mixture and place upright in a baking dish that has been greased lightly with a little olive oil.

Bake in preheated oven at 375 degrees for about 30 minutes or until the peppers are charred. Serve with a Greek style potato, a green vegetable, cheesy béchamel sauce, and a great glass of wine. Enjoy!  You will find a Cheesy Béchamel Cheat Sauce recipe on the Recipe Rose scratch page.

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