These past couple weeks have been filled with weather in the single digits and sub zero wind chill. Ice covers the ground, and we haven’t gone outside without being bundled up in our down coats. The frozen tundra that we live in inspired me to create a dish that tasted fresh and deviated from the not-so-healthy comfort food that we all crave during this time of year. In my mind Greek food is the epitome of fresh and light food, which I guess is why the Mediterranean diet is so popular and effective! So I adapted the classic recipe for stuffed bell peppers to accommodate a Greek style. The combination of the refreshing lemon and the creamy yet subtle hints of artichoke hearts beautifully complement the flavors of the tender bell peppers. And when topped with tzatziki sauce this dish will have you thinking that you are sitting on a restaurant balcony on the cliff side of Oia, Santorini, which is where I wish I was right now! This recipe is super easy to make and is perfect for sharing with friends and family.
GREEK STUFFED BELL PEPPERS
Makes 4 bell peppers
Takes: 50 minutes
1. Preheat oven to 350°F.
2. Cut the tops off and gut the insides:
4 bell peppers
3. Place peppers, cut side up, in a baking dish so they stand upright.
4. In a medium bowl, make the filling by stirring together:
1 pound chicken, cooked and shredded
1 cup couscous, cooked
1/3 cup artichoke hearts, chopped
Juice of 1 lemon
Zest of 1 lemon
1 Tablespoon dill, minced
5. Stuff the bell peppers with the filling. Drizzle the bell peppers with:
2 Tablespoons olive oil
6. Top the peppers with:
1/4 cup feta
7. Bake for 30-40 minutes until the peppers are tender. While the peppers bake, make the tzatziki sauce.
1. Cut in half, lengthwise, remove the seeds, and pat dry:
1 medium cucumber
2. Place in a blender and blend with:
1 1/2 cups plain greek yogurt
1 garlic clove
1 1/2 Tablespoons dill, minced
1 teaspoon lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
3. Top the cooked peppers with tzatziki sauce.