Greek Culinary Adventures: Part 2

I have been SUCKING in the cooking department recently. I think all I have been doing is working. I often joke (not joking) that I don't talk to anyone during the week about anything except carpet, other than my husband. Sad.

I don't have too much to report outside of work. Went on a fun family and friends vaca to Colorado skiing. James has been working away, and Guinness is growing like a weed! Looking forward to some summer travels and weddings and that's about it!

I've been thinking about lamb recently. I don't think I had eaten lamb in like 1-2 years, since I made a Guinness stew, and then all of the sudden, I've had lamb like 3-4 times in the last 2 months. Lamb chops at Sandy's Beach Grill, lamb chops at AnQi, lamb chops at Roppongi...craziness. Actually....now that I think about it....I eat lamb all the time, what am I talking about. I get gyro meat often. Oh, well. I'm losing my mind. But I think I will be attempting the Guinness stew again soon in honor of St. Patty's Day next week. Stay tuned for that!

This recipe is a long time coming, considering I cooked it months ago when I made the Shrimp Saganaki. I don't know how I forgot to post it, but better late than never I suppose.


Cheesy Factor (1 no cheese, 10 all cheese): 2
Time Factor (1 shortest, 10 longest): 5
Dummy Factor (1 easiest, 10 hardest): 3

Greek-Style Stuffed Peppers
1/3 lb ground turkey or ground beef
3-4 oz spinach, finely chopped
2/3 cup grated zucchini
1/3 cup onion, minced
1/4 cup plus 2 Tbl bulghur
1 egg, lightly beaten
1/4 tsp dried oregano
1/4 tsp salt
Fresh ground black pepper
1 red bell pepper, halved lengthwise, remove seeds/cores/veins
2/3 can (14-15oz can) of stewed tomatoes, finely chopped
Crumbled Feta Cheese


Preheat oven to 350 deg. In a mixing bowl, combine turkey, spinach, zucchini, onion, bulghur, 1/3 of the egg, oregano, salt, and a few grinds of pepper. Mix thoroughly. Arrange peppers cut-side up in a baking dish, and stuff with half of the meat mixture. Pour tomatoes over top, then sprinkle with feta cheese. Cover with foil and bake for 30 minutes. Uncover, and bake for additional 25 minutes or until meat cooked all the way through and peppers tender.




So the only thing about this recipe that was "interesting" was bulghur. What the h-ll is bulghur, you ask? That's exactly what I asked. It's kind a grain of sorts, kind of like wheat. I found it at Whole Foods, but it is not at my normal grocery store. Other than that, this dish is awesome. I made the mistake of thinking it was a side dish, but it's pretty much an entree. We ended up with two entrees that night, and no sides. Oops.