July 20, 2011

Greek stuffed bell pepper

Today was the day that James had to get his one-year-old vaccines and blood work.

There were a lot of tears when the needles went in (seven pokes in all). James was pretty upset as well.

By the time we got home we were ready for dinner and needed something comforting, fast, and filling. For James, that translated into nectarines, cheesy eggs, and cookies. For us "grown-ups", Greek stuffed bell peppers.

Greek stuffed bell pepper
serves 4 (perhaps add a side salad)
4 bell pepper
2 cups artisan bread (doesn't have to be fresh), cut into small cubes
olive oil (I really didn't measure, but here's my advice: you can never have too much olive oil)
3/4 cup chopped canned artichoke hearts
1/3 cup kalamata olives, chopped
1/4 cup red onion, chopped
1/2 cup crumbled feta
Soak bread in olive oil. The more stale it is, the longer it needs to sit in the oil to soak it up.
Preheat oven to 350 degrees. Cut tops off peppers and remove insides (I keep the tops for presentation). Place the peppers, cut side down, on a baking sheet and bake for 15 minutes.
Mix together the artichoke hearts, olives, onion, and feta. Stuff each pepper with the feta mixture. Bake 10 more minutes.

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