This is from Sunday’s at Moosewoods. I had made this once, years ago, and it was quite good. And even though we normally try to make something new for cooking club, I figured this would be ok since it had been so long.
I 2-3 X’d the recipe since cook club has 10 people, and htis serves 4:
4 large peppers — red, yellow, or green
1 cup chopped onion
3 garlic cloves, pressed
2 tsp dried dill weed
1/4 cup olive oil
1/4 cup pine nuts
3 tomatoes, chopped
3 cups cooked short grain brown rice
1/4 cup chopped fresh parsley
1 1/2 tbs chopped fresh mint
freshly ground black pepper to taste
1/2 cup tomato juice
creamy feta sauce
1 3/4 cup milk
1/4 cup butter
1/4 cup unbleached white flour
1/2 tsp dried dill weed
1 – 1.5 tbs chopped fresh mint
3/4 cup grated feta cheese
salt and freshly ground black pepper to taste
4 fresh mint leaves
1. Saute onion, garlic, and dill in the olive oil until the onions are translucent. Add the pine nuts, and when they begin to color, add the chopped tomatoes and simmer, covered, for 3 minutes. Add the rice and mix well. Stir in the parsley and mint. Add salt and pepper to taste. Remove the pan from the heat.
2. Cut the peppers in 1/2 length wise and remove seeds. Leave the stems on, so the pepper halves will hold their shape better during baking. Stuff the peppers with the rice mixture and place into an oiled baking dish. Pour tomato juice into the bottom of the dish. Tightly cover and bake at 375 for 30 minutes.
3. To make the sauce, heat the milk in a small sauce pan and stir occasionally to prevent scorching. In another sauce pan, melt the butter. Stir the flour into the butter and cook it for a few minutes. Pour in the hot milk, stirring continuously, until the mixture thickens. Add the dill, mint, and feta. Heat gently until the feta melts. Season with pepper.
4. Serve the stuffed peppers with the sauce drizzled over the top. Garnish with mint leaves.