Dinner tonight is going to be GREEK to me! Perhaps not the most authentic, because I don’t profess to be an expert in one of my favorite cuisines of all time, but I figure if I’m armed with sheep’s milk feta, fresh lemon juice, a few fresh herbs and a few shakes of extra virgin olive oil, I’m set. Oh, and did I mention that the wonderful, versatile yellow pepper makes a fabulous meal? More specifically, it serves as a great carrier to the star of the meal much like bread and pasta do…and in a sans-simple-carbs kind of way.
You can make stuffed peppers any number of ways…the filling combinations are endless! Last week we did ground sausage and basmati rice (Chef Bill’s favorite) but tonight, like I said, I’m craving Greek so it’s a melange of feta, cherry tomatoes, gluten-free bread crumbs and some dazzling accents. So easy. And healthy – bon appetit!