CEimB: Greek Style Stuffed Peppers

This weeks recipe is hosted by The Healthy Hostess and can be found on page 188, of “The Food You Crave” by Ellie Krieger.

Starting at the end:  This was a very tasty dish.  It had a lot of flavor.  The problem was that the peppers did not cook down enough.  Was it in the time? They were cooked 45 minutes covered and 30 uncovered. Was it in the temperature?  The temperature was increased from 350 F, according to the recipe, to 375 F based upon the instincts of the cook.  Could it have been the lack of fat in the protein used?  The Vegetarian version (which had the “pepper” problem) used a soy based ingredient.  Oil was added but only to the mix. It is considered that the inside of each pepper half should have been oiled.

This CEimB follower changed one of the key ingredients in the recipe which was the bulgur wheat, preferring to stay away from it and finding substitutes whenever possible.  Not because it is disliked in regards to taste or texture, in fact a family favorite is Tabouli.  Tabouli is a Mediterranean salad with parsley, tomatoes, bulgur, lemon, garlic.  There is a preference to limit wheat consumption (all bets off on Friday – the official “stuff yourself silly” bread night 🙂  ) and find grain substitutes whenever possible due to recommendations from a personal trainer a few years ago.  So far, the wheat limitation has worked to help curtail a sometimes finicky stomach.  Choice grains are usually rice, oats, and quinoa.

Two versions of this recipe were made:  Vegetarian and Healthy Meat-eater*.  *Based on Tuesday night’s comments, better not try sneaking that soy stuff past Ted’s lips again.

 These were the ingredients used.  

The oats are hiding behind the tomatoes... shy oats!

Even though two different versions were made, it would have been too much to double every ingredient so the quantities vary somewhat. The ingredient changes/additions are in red and green (Vegetarian).

• 1 lb extra lean ground turkey breast/14 oz Gimme Lean Ground Beef Style
• 1 TBS olive oil
• (2) 10 oz pkgs frozen spinach
• (2) zucchini NOTE: 1 was used in both versions. The other was our side vegetable.
• 3/4 large onion, chopped (should have been minced)
• 1 cup oats (1/2 cup each version)
• 1 egg and 1/2 cup eggwhites
• 1 tsp oregano
• 1 tsp salt and pepper
• 1 TBS worchestershire sauce in the Turkey version
• 5 peppers (multi colored)- not double
• (2) 14 oz cans stewed tomatoes, no salt added
• 2/3 cup reduced fat feta cheese

The cooking time was increased to 45 minutes covered, and 30 uncovered with an increase in oven temperature to 375 F.  That was because the recipe wasn’t read through first, thinking that the total cooking time was going to be 30 minutes. Whoops!!!

Comments from the “Chef”  😉   :

• The spinach was allowed to defrost and drain all day over a bowl. That worked out well. Some additional moisture was pressed out before adding to the mixtures.
• The zucchini grating was annoying. Mostly because more of it ended up on the countertop and floor than in the bowl.
• The Worchestershire sauce was an after thought.  It seemed like a great idea.
• The feta wasn’t measured. Reduced fat feta was used so more than 1/3 cup was probably distributed among the two dishes.
• Multi colored peppers were used because they were “oh – so pretty“.
• Good thing the recipe was double checked when there was a believed 15 minutes left on the timer.   It wouldn’t have been a good experience.

Meat/Turkey Version

 

Comments from the Diners:

• Taking off the foil to cook 30 minutes longer:  “Wow! These smell GREAT!”  Lucky for me, there was some feta stuck to the foil. YUM!
• Vegetarian:  The peppers aren’t cooked. They’re hard.
• Meat Version(Turkey): “Mmmmm…tasty.”
• Speculated problem with the undercooked peppers: not enough fat to take on the heat in the oven and cook the peppers.  More EVOO should have been added, possibly to the inside of the peppers, as previously stated.

 

Meatless "Soy" Version of Stuffed Peppers

 

 

The result:  Since the peppers did not soften for the Vegetarian version, that dinner had to be microwaved. 😦    The Turkey version apparently was delicious.  The peppers did not soften too much but good enough, according to Ted.

There are ample left overs. Hope this meal freezes well.

Good pick!.  Thanks to “Healthy Hostess“.

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