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Mediterrranean Stuffed Peppers With Spiced Garlic Aioli Recipe

Ingredients

How to make it

  • In large skillet(I used cast iron), begin cooking meat. You don't want to brown it, just get rid of all the pink.
  • When about half way done, add garlic, onion, tomatoes, roasted red pepper, oregano, basil, parsley, cumin, red pepper flakes, salt and pepper.
  • Cook until onions are soft and meat is done, about 10-12 minutes.
  • Add spinach, orzo and feta and cook about 5 more minutes to wilt spinach and let orzo absorb some of the liquid.
  • 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.
  • Top each pepper with a T or so of bread crumbs.
  • 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.

  • For Aioli

  • In food processor, process egg yolks and garlic until smooth.
  • Add coriander and cayenne and pulse again.
  • Slowly drizzle olive oil while running the processor until sauce is thick and creamy.
  • Add juice from lemon and salt and pepper and pulse again, just briefly,to combine.

  • 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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The Cook

keni Sweet Home, AL

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