Easy meal has a Greek-island theme

Fast & Fresh

December 31, 1997|By Rita Calvert | Rita Calvert,Special to the Sun

These stuffed bells are inspired by the Greek cuisine of the Cyclades island of Santorini, where food is uncomplicated and the many indigenous ingredients are put to use. Follow the carefree theme with a store-bought roasted chicken for the meal. Toss together cucumbers, tomatoes and olives with some olive oil and lemon (traditionally, Greeks don't use lettuce in this salad). Buy some flaky baklava for dessert.

Greek Stuffed Bell Peppers

Serves 4

4 red or yellow bell peppers

3 cups part-skim ricotta

2 cloves garlic, minced

1/2 cup feta cheese, crumbled

1 egg, lightly beaten

2 teaspoons oregano

1/2 cup walnuts, chopped and toasted

3/4 cup fresh bread crumbs

2 teaspoons olive oil

Place peppers in a large oven-proof pie plate, cover with plastic wrap and microwave 4-6 minutes on 100 percent power, rotating after two minutes. Peppers should soften but not collapse. Cut off the tops and remove the seeds. Leave the peppers in the pie plate with the lids on the side (for garnish).

Preheat the broiler.

In a small bowl, combine the ricotta, garlic, feta, egg, oregano and walnuts. Fill peppers with this mixture. Mix bread crumbs with olive oil and sprinkle over cheese filling. Cover the stuffed peppers loosely with the plastic wrap and microwave for 8-12 minutes, rotating after 4 minutes. Filling should be hot in the center.

Remove the plastic wrap and broil the peppers for a minute or two to brown the crumbs. Serve immediately, allowing one stuffed pepper per person.

Per serving: 507 calories, 15 grams saturated fat, 7 grams polyunsaturated fat, 23 grams complex carbohydrates.


Greek Stuffed Bell Peppers

Roasted Chicken

Cucumber, Tomato and Olive Salad


Pub Date: 12/31/97

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.