You are currently browsing the tag archive for the ‘peppers’ tag.

This is based on a recipe from Frank Stitt’s Southern Table. I used frozen peas instead of fresh lady peas (it’s winter, so sue me!), and used steak instead of tuna.

I cooked the steak like the “Steak & Frites” from Everybody Eats Well in Belgium (basically, pan fried in butter) with a tip from Cook’s Illustrated: heat thick steaks in a 275F oven for 20 mins so they cook more evenly.

    • 2 cups (10 oz package) frozen tiny peas
    • 4 ribs celery, chopped
    • 2 shallots, finely chopped
    • 1 large red bell pepper, roasted, peeled, and diced
    • 2 Tbs olive oil
    • Zest & juice of 1 lemon
    • Freshly ground white pepper
    • 2 tsp rice vinegar
    • 1/2 tsp salt (or a little more, to taste)

 

Lightly peas so that they are soft and bright green, but not mushy. Then rinse in cold water to cool and prevent over cooking. Combine with other ingredients, and adjust salt to taste.

Advertisements

stuffed peppers

Originally uploaded by ted_major

Adapted from recipe in Saveur magazine, using peppers from Snow’s Bend Farm, the lemon zest really makes up the flavor of the filling. The leftovers reheated nicely.

Four 3″-5″ sweet red peppers
4 oz feta, crumbled
2 Tbs olive oil
1/4 cup Greek-style yogurt
zest of 1/2 a lemon
1 Tbs chopped fresh parsley
1/4 tsp dried oregano
1 egg yolk
1/4 cup grated parmesan

Set a rack 6″ from the broiler and broil the peppers until they just start to cook, but don’t let them start to brown. Take them out of the oven and invert a bowl over them so that they continue to steam as they cool.

Mix feta, oil, yogurt, lemon zest, parsley, oregano, and yolk. (I like to leave it a little bit chunky rather than blending until it’s smooth.)

Cut the peppers in half lengthwise and remove the stem, ribs, and seeds. Fill with feta-yogurt mixture and then top with parm. Broil until just browned on top.