Ingredient: thinly sliced fresh mint

Greek-Style Peppers

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.”

Read her full post here

greek stuffed peppers
Greek-Style Peppers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 2.4
You:
Rate this recipe!
Print Recipe
The benefit of a meal like this is that you don’t need any sides or supporting players – a baguette or other crusty bread will do. You’ve got your protein, your veg, your carbs and your wine. In a glass. On the side. We’re not making peppers bourguignon.
Greek-Style Peppers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 2.4
You:
Rate this recipe!
Print Recipe
The benefit of a meal like this is that you don’t need any sides or supporting players – a baguette or other crusty bread will do. You’ve got your protein, your veg, your carbs and your wine. In a glass. On the side. We’re not making peppers bourguignon.
Servings Prep Time Cook Time
6 30minutes 1hour
Servings Prep Time
6 30minutes
Cook Time
1hour
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
To make the tomato sauce
  1. Heat one tablespoon of the olive oil in a large sautee pan on med-high heat and when hot, add half of the chopped onions. Add a pinch of salt, a few grinds of pepper, and a teaspoon of the oregano and the chopped thyme. Sautee the onions until translucent, and then add both cans of tomatoes. Turn the what to high, just until the mixture starts to bubble vigorously, and then turn the tomatoes down to low. Allow the tomatoes to simmer while you prep the rest of the meal (approx 20 minutes). When the tomato sauce is ready, puree with an immersion blender.
To make the peppers
  1. Prep your cup of quinoa according to the package directions, and set aside.
  2. Prep your peppers by coring the stem end of each pepper with a small paring knife, and pulling out the seeds. Set the peppers aside, and using the same small knife, remove any usable pieces of pepper from around the stem. Chop these pieces, and add them to the reserved 1/2 diced onion along with the diced zucchini. Set aside.
  3. Heat the leftover tablespoon of the olive oil in a large sautee pan on med-high heat and when hot, add the ground lamb. Cook the ground lamb, breaking it up as you go, until it’s no longer pink. Season with salt and pepper, and with a slotted spoon, transfer to a large paper towel-lined bowl, reserving the leftover oil.
  4. Drain the pan of most of the oil, leaving a scant tablespoon. Add your vegetables, and sautee, stirring every so often to prevent burning, until the onions are translucent and the pepper and zucchini have softened (approx 5 minutes).
  5. Remove the paper towel lining from the bowl, and add your vegetables, quinoa, and Kalamata olives to the lamb. Give the mixture a good stir, then add your feta and mint, and toss one more time gently.
  6. To assemble the peppers, ladle your tomato sauce in a 9x13 baking dish (you may not need all of it, I had about a half cup left over). Next, working one at a time, take a pepper shell, season the inside with a pinch of salt, and then gently stuff (overflowing a little at the top if you’d like), and place, stuffing side up, in one corner of the sauce-lined dish.
  7. Continue working with the next 5 peppers, lining them up so that they all stand up easily in the pan.
  8. When you’ve finished stuffing the peppers, cover loosely with foil, and bake in the oven for 45 minutes to an hour. You want the filling to be warm, and the pepper shells heated to the point where they’re soft, not firm.
  9. Let stand for a minute or two, and then serve alongside a little of the tomato sauce.
Share this Recipe

Vietnamese Chicken Noodle Soup

Recipe submitted by Lisa of Good on Paper. We love her Instagram feed too, check it out!

When it comes to comfort food, my go-to is a big bowl of soupy noodles. Whether it’s ramen, soba, pho, or chow fun noodles in chicken broth, I will never turn down a giant bowl of noodles swimming in hot broth. It’s kind of crazy, but I have been making this super simple Vietnamese Chicken Noodle Soup since 2001. I found it in one of my Cooking Light magazines years ago and it’s been a staple in our house ever since. It’s so simple (throw everything into a big pot, boil the noodles, put the two together), yet surprisingly complex in flavor.

Vietnamese Chicken Noodle Soup
Vietnamese Chicken Noodle Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Vietnamese Chicken Noodle Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Servings
4
Servings
4
Instructions
  1. Combine the first 9 ingredients in a large Dutch oven, bring to a boil. Reduce heat and simmer 15 minutes or until the chicken is done. Remove chicken from pan, cool slightly. Cut into bite-size pieces.
  2. Cook rice noodles in boiling water 5 minutes; drain.
  3. Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Let each guest add their own toppings. Serve with lime wedges.
Share this Recipe