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8 Mediterranean Stuffed Bell Peppers


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8 Mediterranean Stuffed Bell Peppers

* Ingredients:

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 orange bell pepper

4 T. olive oil

1 small red onion, sliced

1 small eggplant, roughly chopped

1 cups button mushrooms, washed

1 cup cherry tomatoes, halved

Several fresh basil leaves, torn in pieces

Salt to taste

Fresh basil to garnish

Lemon wedges to garnish

* Directions:

Halve the bell peppers; remove cores and seeds. Sprinkle with a
little olive oil and season with salt. Heat the remaining oil in
skillet. Add onion, eggplant, and mushrooms. Stir-fry for 3 to 4
minutes. Remove from heat and transfer to mixing bowl. Add cherry
tomatoes, torn fresh basil, and lemon juice and salt to taste. Spoon
mixture into the bell pepper halves. Wrap in foil packages. Cook over
hot coals for about 15 to 20 minutes; turn once. Unwrap to serve and
garnish with basil and lemon. Yield: 4 servings. Calories per
serving: 170; protein: 2 grams; fat: 21 grams; cholesterol: 0

You may use dried herbs if fresh basil is not available; 1 teaspoon
for four peppers should be sufficient. To increase the protein,
sprinkle stuffed peppers with grated cheese (mozzarella or cheddar).

1 lemon

1 garlic clove, crushed

4 T. olive oil

4 T. lemon juice

1 T. chopped fresh herbs
(rosemary, parsley, or thyme)

Salt to taste

10 ounces smoked (or plain firm)

1 cups mushrooms, washed

Fresh herbs to garnish

* Directions:

Soak wooden skewers in hand-hot water for 30 minutes. Grate the rind
from the lemon finely, and squeeze out the juice. Add garlic, olive
oil, lemon juice, and herbs to the rind and juice; mix well to make
marinade mixture. Season with salt. Slice the tofu into large
chunks. Thread the pieces onto the skewers, alternating them with the
mushrooms. Lay the kabobs in a shallow dish, and pour marinade over to
cover. Chill for 1 to 2 hours, turning the kabobs occasionally. Cook
the kabobs over hot coals; brush with marinade and turn often for
about 6 minutes. Garnish with fresh herbs and serve with green salad
and cherry tomatoes. Yield: 4 servings. Calories per serving: 120;
protein: 6 grams; fat: 4 grams; cholesterol: 0 milligrams.

Clean fresh vegetables and cut into large chunks. Summer squash or
zucchini chunks may be placed on skewers or laid directly on grill to
cook for 20 to 30 minutes. Tomatoes on skewers or on the grill will
cook in about 5 to 10 minutes; place either the skewer or individual
tomato chunks or cherry tomatoes on heavy foil to cook. Boil mushrooms
approximately 5 minutes before placing on skewers to grill; cook an
additional 5 minutes on grill over coals.


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