Greek Dinner

Tonight we tried a new recipe from @FoodNetwork #FNMag -- Turkey and Rice Stuffed Peppers and Big Greek Salad.  Featured in the Jan/Feb 2013 edition in the Weekend Cooking section, this is certainly a meal that requires some time, but is well worth the effort.  A twist on the traditional stuffed peppers, this recipe combines a lean, heart healthy meal that combines the traditional flavors with a Greek twist.  We are huge fans of feta, which plays a critical and tasteful role in the recipe.  Complimented by some fresh dill and parsley, the otherwise bland turkey takes on an amazing flavor.  The peppers absorb the tomato based sauce - a simple mix of tomato puree, water, and brown sugar - both during cooking and in the pool that the finished peppers rest in.

The Big Greek Salad is a take on the traditional with a nice homemade dressing that combines red wine vinegar, fresh lemon juice, and EVOO.  We chose to add some feta and beets to add to the traditional Greek classic. 

Get ready for a continuous cycle of dishes during the 2+ hour cooking period.  Also, we might suggest a bottle of wine to make this time fly (for us a bottle of Childress Barrel Select 2008 Merlot).  We certainly recommend giving these dishes a try if you are looking for a colorful twist on the traditional salad and stuffed peppers.  


Pepping the peppers - pretty colors!!

The peppers simmering in their tomato-based sauce (about 50 minutes) 

Our Greek dinner - stuffed peppers, Greek salad, and a nice glass of wine!