Mediterrranean Stuffed Peppers With Spiced Garlic AioliFrom keni 5 years ago
- 1 1/2lbs ground meat(lamb, pork, venison, lean beef, etc) shopping list
- 1 red onion, diced shopping list
- 4 cloves garlic shopping list
- 1lb diced tomatoes(canned is fine, partially drain) shopping list
- 1 roasted red pepper, diced(or sub sun dried tomato) shopping list
- 1t dried oregano(can sub fresh, I just prefer Mexican oregano, and I have it, dried) shopping list
- 1T fresh parsley, chopped shopping list
- 1T fresh basil, chopped shopping list
- 1t ground cumin shopping list
- 1/4-1t red pepper flakes shopping list
- 6oz fresh spinach, roughly chopped shopping list
- 2 cup orzo, cooked and drained shopping list
- 4oz feta cheese crumbles shopping list
- 1/3 cup Italian seasoned bread crumbs shopping list
- 6 large bell peppers, tops cut off and hollowed out shopping list
- kosher or sea salt and fresh ground black pepper shopping list
- 2 egg yolks, or equivalent pasteurized product, if desired shopping list
- 5 cloves garlic, minced fine(roast, if desired) shopping list
- 1 medium lemon shopping list
- 1/2t ground coriander shopping list
- 1/4-1/2t cayenne shopping list
- salt and pepper shopping list
- 1 cup high quality olive oil(if you don't like the taste of the oil on it's own, you won't like it in an aioli, so use the top shelf stuff! :) shopping list
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.
- 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.
- 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. :)