Red Peppers Stuffed with Orzo and Feta Cheese

From the kitchen of One Perfect Bite...Our weather continues to be uncharacteristically warm and Bob has been uncharacteristically hungry. Despite the heat, he's been felling trees and that kind of work demands calories to stoke the fire. I decided to do a mini Mediterranean feast for his supper tonight. I pan grilled double cut lamb chops and served them with an Israeli salad and orzo stuffed peppers that are reminiscent of those served in the Greek isles. The peppers are lovely and add great color to the table. While they take time to cook, they are really easy to do and they are a relative bargain at this time of year. I can't help but add they would also be wonderful entree for Meatless Monday. Sweet peppers are slowly making their way to our green markets and in another month we'll be able to buy them four to the dollar. Even now they are a bargain when compared to their winter prices. I had six gorgeous bright red bell peppers that needed attention and this dish was a perfect way to enjoy their luscious summer flavor. The recipe on which the peppers are based was developed by Gordon Hamersley for Fine Cooking Magazine over a decade ago. I keep very few recipes for that length of time, so you know in my book it's a keeper. This is one of those recipes I play with. I suspect you will to. There are times I add pine nuts and sun-dried tomatoes to the mix, and others where green olives, raisins and orange zest best suit my fancy of the day. Now, I don't mean to shock you, but I've even been known to follow the recipe exactly as it's was written. If you don't have or like kale, substitute spinach or arugula. If you can't use wine, use water or vegetable stock. I use a white French vermouth to make mine, hearkening back to the days when Julia Child suggested using a good vermouth in place of a mediocre white wine for cooking. I really hope you'll try the peppers. You really can't go wrong. Here's the recipe.

Red Peppers Stuffed with Orzo and Feta Cheese...from the kitchen of One Perfect Bite inspired by Gordon Hamersley

Ingredients:
4 tablespoons olive oil, divided use
1 medium red onion, cut into large dice
2-1/2 ounces kale, washed and torn into bite-size pieces (2 cups lightly packed)
Kosher salt and freshly ground black pepper
1-2/3 cups cooked orzo, cooled (from 3/4 cup raw orzo)
Grated zest from 1/2 lemon
1 to 2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/4 pound feta cheese
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1-1/2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
8 Kalamata olives, pitted and chopped
6 medium red bell peppers
1-1/2 cups dry white wine or water

Directions:
1) Heat oven to 350 degrees F. Heat 2 tablespoons oil in a large skillet until moderately hot. Add red onion and cook over moderate heat, stirring occasionally until soft, about 5 minutes.. Add kale and cook, stirring often, until wilted and tender, about 5 to 7 minutes. Season lightly with salt and pepper. Set aside.
2) Combine onion and kale with the orzo, lemon zest, lemon juice, feta cheese, oregano, thyme, parsley, and olives in a large bowl. Toss gently until combined and season with salt and pepper.
3) Slice off top 1/2 inch of each pepper and reserve. With a paring knife, cut away ribs and discard. Turn pepper upside down and pat it to get all the seeds to fall out. Divide orzo filling among peppers. Replace top of each pepper.
4) Place peppers in a medium baking dish and sprinkle them with reserved 2 tablespoons olive oil. Season again with salt and pepper. Pour wine in pan. Bake until peppers are very tender and slightly blackened on top, about 1-1/2 hours. Yield: 6 servings.

You might also enjoy these recipes:
Stuffed Green Peppers: Healthy and Delicious - Zesty Flavors
Stuffed Peppers - I Eat Trees
Classic Stuffed Peppers - What's Cookin Chicago
Indian Stuffed Bell Peppers - Sugar Pies
Mediterranean Style Stuffed Peppers - Elle's New England Kitchen
Blast of Color Mexican Stuffed Peppers - Mother Rimmy's Cooking Light Done Right

Southwestern Cilantro Rice Salad

From the kitchen of One Perfect Bite...I first had this salad in New York City at a restaurant called Arizona 206. Chef Brendan Walsh was head of the kitchen at that time and one of the restaurant's signature dishes was this lovely cilantro rice. I had the rice so often that I was able to reconstruct it in my own kitchen from taste memory. I liked it then, and I like it now, because it's an easy and inexpensive way to feed a large number of people. It's also a wonderful accompaniment to Southwestern or Mexican meals. While I doubt this will become your favorite rice dish, it's great for church suppers, block parties and other large gatherings where refrigerator and oven space space is at a premium. This rice salad is one of those rare dishes that is actually better when served at room temperature. The version of the recipe I have in my files feeds 36 people. I re-sized it earlier this week to serve with a Southwestern-style meal I had planned for four people. I thought you might like to have a copy of the smaller recipe for your files. Without further ado, here's how we make Southwestern Cilantro Rice Salad. Oh, and should you like the recipe for 36, multiply all ingredients, save the lime zest, by four.

Southwestern Cilantro Rice Salad...from the kitchen of One Perfect Bite, inspired by Brendan Walsh

Ingredients:
2 cups cold water
1 cup long grain or basmati rice
1 teaspoon kosher salt + salt to taste
3/4 cup chopped fresh cilantro
1/2 cup diced red bell pepper, cut in 1/4-inch dice
1/2 cup diced yellow bell pepper, cut in 1/4-inch rice
1/4 cup olive oil
3 tablespoons tablespoons fresh lime juice
Zest of 1 lime
Freshly cracked pepper to taste

Directions:
1) Bring water to a boil in a 3-quart pan set over high heat. Stir in rice and salt and bring back to a boil. Immediately cover pan and lower heat. Simmer for 20 minutes. Remove from heat. Let rice sit, covered, for another 10 minutes.
2) Transfer rice to a large pan. I use a roasting pan to assure enough space to thoroughly mix rice with other ingredients. Add cilantro, red and yellow peppers, olive oil, lime zest and juice and salt and pepper to taste. Mix well. Serve immediately or cover and let sit at room temperature until ready to serve. Yield: 4 servings.

You might also enjoy these recipes:
Moors and Christians - One Perfect Bite
Forbidden Rice and Jewel Toned Grains - One Perfect Bite
Arroz con Pollo - One Perfect Bite

Sautéed Christmas Peppers

From the kitchen of One Perfect Bite...Several summers ago I stumbled on the solution to lack of color on my Christmas table. Double cut lamb chops were sizzling on the grill when I realized I had a rainbow assortment of bell peppers almost past their prime. It was a now or never moment. Working on the assumption that they'd be delicious with anything coming off the grill, I grabbed an onion, some fresh herbs, my best olive oil and the dregs of some chilled red wine and commenced a kitchen experiment. It was successful enough that the effort was repeated, and, while the mixture overwhelmed poultry, it proved to be a great side with beef as well as lamb. When Christmas rolled around, I remembered the gorgeous jewel tones and decided to make this part of our holiday dinner. I've done so ever since. I've fashioned a recipe, actually a technique, for you, but I hope you loose your imagination and create a version of your own. I have been known to take shortcuts, so while I'll be scorned by real foodies, I'll tell those of you who are short of time or space that the peppers can also be cooked in a microwave oven. You get to pick as long as I can exercise plausible deniability. Here's the recipe. The cheat sheet is in red.

Sautéed Christmas Peppers...from the kitchen of One Perfect Bite

Ingredients:
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
2 green bell peppers
3 tablespoons olive oil
3 cloves coarsely minced garlic
1 medium yellow onion, peeled and sliced
1 tablespoon fresh or 1 teaspoon dried oregano
1 tablespoon fresh or 1 teaspoon dried rosemary
3 tablespoons dry red wine
Salt and freshly cracked pepper to taste
1/4 cup chopped fresh Italian parsley
Sea salt for garnish

Directions:
1) Stem, core and remove ribs from bell peppers. Cut lengthwise into 1/2-inch strips; set aside.
2) If sautéeing: Heat oil in a large frying pan or wok. Add onions and cook until s soft, about 5 minutes. Add garlic and stir until garlic is fragrant. Add bell peppers, oregano and rosemary; saute 5 minutes. Add wine and cook, covered until peppers are tender, about 5 minutes longer. Season to taste with salt and pepper. Stir in parsley. Transfer to a serving bowl. Sprinkle lightly with sea salt and serve immediately. Yield: 8 servings.
3) If microwaving: Place peppers, onions and garlic in a large microwave container. Toss with olive oil. Microwave, covered, on HIGH power for 5 minutes. Uncover and stir. Add wine and cook, covered, for another 5 minutes or until peppers are crisp tender. Remove from oven. Season to taste with salt and pepper. Stir in parsley. Transfer to a serving bowl. Sprinkle lightly with sea salt and serve immediately. Yield: 8 servings.