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Mediterrranean Stuffed Peppers With Spiced Garlic Aioli Recipe

  • 6servings
  • 75minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2lbs ground meat (lamb, pork , venison , lean beef , etc)

  2. 1 red onion , diced

  3. 4 cloves garlic

  4. 1lb diced tomatoes (canned is fine, partially drain)

  5. 1 roasted red pepper , diced(or sub sun dried tomato )

  6. 1t dried oregano (can sub fresh, I just prefer Mexican oregano , and I have it, dried)

  7. 1T fresh parsley , chopped

  8. 1T fresh basil , chopped

  9. 1t ground cumin

  10. 1/4-1t red pepper flakes

  11. 6oz fresh spinach , roughly chopped

  12. 2 cup orzo, cooked and drained

  13. 4oz feta cheese crumbles

  14. 1/3 cup Italian seasoned bread crumbs

  15. 6 large bell peppers , tops cut off and hollowed out

  16. kosher or sea salt and fresh ground black pepper

  17. For spiced garlic Aioli

  18. 2 egg yolks , or equivalent pasteurized product, if desired

  19. 5 cloves garlic , minced fine(roast, if desired)

  20. 1 medium lemon

  21. 1/2t ground coriander

  22. 1/4-1/2t cayenne

  23. salt and pepper

  24. 1 cup high quality olive oil (if you don't like the taste of the oil on it's own, you won't like it in an aioli, so use the top shelf stuff! :)

Instructions Jump to Ingredients ↑

  1. In large skillet(I used cast iron), begin cooking meat. You don't want to brown it, just get rid of all the pink.

  2. When about half way done, add garlic, onion, tomatoes, roasted red pepper, oregano, basil, parsley, cumin, red pepper flakes, salt and pepper.

  3. Cook until onions are soft and meat is done, about 10-12 minutes.

  4. Add spinach, orzo and feta and cook about 5 more minutes to wilt spinach and let orzo absorb some of the liquid.

  5. Spoon mixture(use a slotted spoon, if needed, so the mixture isn't too liquidy. Mine wasn't, but other meats might make a difference) into hollowed out peppers.

  6. Top each pepper with a T or so of bread crumbs.

  7. Spritz with olive oil, if desired Bake at 350 for 45-60 minutes, depending on how you like your peppers. I only did about 45-50 minutes, even using huge peppers, cus I used yellow and red ones, and they are so much sweeter and quicker to get tender. If I had to use green, I'd cook them a bit longer.

  8. For Aioli In food processor, process egg yolks and garlic until smooth.

  9. Add coriander and cayenne and pulse again.

  10. Slowly drizzle olive oil while running the processor until sauce is thick and creamy.

  11. Add juice from lemon and salt and pepper and pulse again, just briefly,to combine.

  12. To Serve I suggest spooning the aioli onto the plate, then topping with the pepper. Once you cut into the pepper, all the yumminess from inside it mixes with the sauce and is a great finish. :)

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