Stuffed Peppers with Feta Cheese Sauce

By Bostoncook

Sundays at Moosewood Restaurant

Ingredients

• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 teaspoons dried dill
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 3 tomatoes, chopped
• 3 cups cooked brown rice
• 1/4 cup chopped parsley
• 1 1/2 tablespoons fresh mint
• pepper
• 4 large bell peppers
• 1/2 cup tomato juice
• 1 3/4 cups milk
• 1/4 cup butter
• 1/4 cup flour
• 1/2 teaspoon dried dill
• 1 tablespoon fresh mint
• 3/4 cup feta cheese
• salt and pepper

Preparation

Step 1

1. Saute onions, garlic, and dill in olive oil until onions are translucent. Add pine nuts, when they begin to color, add tomatoes. Cover and simmer 3 minutes. Add rice, mix well. Stir in parsley and mint. Season to taste and take pan off heat.

2. Halve peppers lengthwise, removing seeds. Stuff with rice and place in an oiled baking dish. Pour tomato juice into bottom of dish. Tightly cover and bake at 375 for 30 minutes.

3. Heat milk in a small saucepan, stirring occasionally to prevent scorching. In another saucepan, heat butter to melt. Stir in flour, cook and stir a few minutes. Pour in milk, whisking constantly until thickened. Add dill, mint, and feta. Heat until melted and smooth, season to taste.

4. Serve peppers topped with sauce.

Notes: This was excellent! My changes were to use 5 cloves of garlic instead of 3, and canned diced tomatoes instead of fresh. I also used light butter and added some extra feta to maximize the flavor. And I used V8 instead of tomato juice - which I just poured into the pan before placing the peppers inside. Would also be good with some capers. Absolutely delicious!