Crazy About… Greek Stuffed Peppers

Stuffed Greek peppers 1 2Getting stuffed has never tasted this good! ‘Crazy About…’ is my new weekly recipe that’s easy, fun, and delicious (oh, and it looks pretty too!). Many of these recipes are versatile and can be used as starters, sides, or mains. The Husband and I have been on a health mission for the past couple of months, and I’ve had an enormous amount of fun trying out new, fun, and healthy recipes that I’m excited to share!

First up is Greek stuffed peppers. This Mediterranean dish can be served as a main dish – it has everything you need, from veggies, healthy fat in the form of olive oil, and protein provided by quinoa. If you’re doing a multi-course meal, this can be a starter or a side, too. See? Versatility! Let’s get stuffed…

Greek Stuffed Peppers

  • Difficulty: easy
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Supplies:

Stuffed Greek peppers 7 2250g mixed white & portabellini mushrooms, sliced
6 large peppers, assorted
2 cups shredded spinach
1 cup pitted olives
5 basil leaves, shredded
1 teaspoon garlic
1 tablespoon lemon juice
2 tablespoon olive oil
⅓ cup quinoa
⅔cup low sodium veg stock
80g crumbled feta
1 teaspoon oregano
Sea salt and freshly cracked black pepper

Making it happen:

Stuffed Greek peppers 6 21. In a large pan on medium heat, fry the mushrooms and garlic in olive oil until soft, about 5 minutes. Then, slice the olives into halves and add them to the pan along with the spinach, basil, oregano and lemon juice. Simmer for 5 minutes.

 

Stuffed Greek peppers 5 22. Add the quinoa and veg stock, bring to a boil and simmer for roughly 12-15 minutes, per package instructions, until cooked.

 

 

 

Stuffed Greek peppers 3 23. Cut the peppers in half and scrape out the seeds. Grill in the oven on 200°C for 3 minutes per side. Turn the heat to 180°C. When the quinoa has finished cooking, season with salt and pepper, crumble the feta and spoon into hollowed peppers.

 

Stuffed Greek peppers 2 34. Place the peppers in a roasting dish and bake at 180°C for 15 – 20 minutes.

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Monthly Mystery Munchies #10: Party with Pesto

Pea salad 1

This month, Ann chose a ‘party with pesto’ theme. Don’t mind if I do! I’m ‘sessing over pesto. My mother-in-law decided that we needed to plant basil and kindly gave me a few plants. It’s growing like wildfire, so when Ann chose pesto, I was excited to use my homegrown basil (it’s the little things!). There is something so cool about going in my garden and picking fresh ingredients! Love it!

Hmm.. the problem was that I couldn’t choose between two dishes I’d tried – spicy pesto chicken balls, and olive pesto pea salad, so I decided to do both. You see, here in South Africa we’re highly enthusiastic about braais (barbecues), and the cold pea salad is ideal as a side dish on a blistering hot day. The next recipe, chicken balls with spicy pesto, can be served warm, accompanied by a veggie dish. I wanted to do two different pestos, and in our home, we do love our olives! I really enjoy cooking with chicken mince, which can be quite bland but the pesto perks it up beautifully! Both of these recipes are incredibly easy, require minimal effort and oh-so-healthy. That’s a hard ‘yes’ from me!

You can find more pesto recipes at Grubbs n Critters, and I strongly encourage you to head on over as Ann is a phenomenal cook and uses the most interesting and creative ingredients. This month she made tortilla wraps with wild rocket pesto. YUM! I love that she used turkey and tortillas and perfectly demonstrated the versatility of pesto beyond the usual pasta dishes. Please check it out, but first, we cook:

Pea Salad with Olive Basil Pesto

  • Servings: 4
  • Difficulty: easy, um, peasy
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Supplies:

Pea salad 2250g cooked peas, cooled or tinned peas
1 red onion, finely chopped
½ cup basil leaves
2 cloves garlic, crushed
100g Kalamata olives (drained weight), pitted
½ tsp dried parsley
½ cup olive oil + 1 tablespoon for onion
1½ disks feta cheese
Sea salt and freshly cracked black pepper

Making it happen:

Pea salad 51. Steam the peas and set aside to cool, or you can use tinned peas, drained. Meanwhile, heat 1 tablespoon olive oil in a pan on medium heat and fry the chopped onion for 5 minutes, until soft.

 

 

Pea salad 32. Add the basil, garlic, olives, parsley and olive oil in your food processor. Blitz until thoroughly mixed and season with salt and pepper.

 

 

Pea salad 73. Pour the peas into a bowl, add the onion and 1 feta disk and mix. Pour in the pesto and stir throughly, making sure that it’s evenly spread. Crumble the remaining half feta disk over the top and refrigerate until you’re ready to serve. This is suitable to make the day before.  

 

Chicken Mince Balls with Spicy Pesto

  • Servings: 6
  • Difficulty: easy
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Supplies:

Chicken balls 2 15 basil leaves
2 sprigs lemon thyme
1 bunch Italian parsley
2 garlic cloves
1 teaspoon hot sauce
2 teaspoons lime juice
500g chicken mince

 

Making it happen:

Chicken balls 41. In a blender, blitz all ingredients except the chicken, until well blended. Add the chicken and thoroughly blend.

 

 

 

Chicken balls 52. Form the chicken mince into balls, approximately 1 large tablespoon’s worth each. Cover and refrigerate for one hour or more.

 

 

Chicken balls 1 23. Preheat your oven to 180°C. Spray a baking tray with non-stick spray and place the chicken balls in it. Bake for 20 minutes until cooked.

Crispy Cheese Potato Bake with Brussels Sprouts and Mushrooms

Crispy Cheddar Veggie Bake 8What’s better than cheese? Crispy cheese. Yes, please and thanks in advance. This dish is quick and easy to prepare and deliciously tasty. Creamy potatoes, Brussels sprouts and mushrooms topped with bubbling cheddar, it requires no cheese sauce. The onion soup powder, when combined with the cream, thickens perfectly in the oven, leaving you with perfectly cooked veggies smothered in crispy melted cheese.

Crispy Cheese Potato Bake with Brussels Sprouts and Mushrooms

  • Servings: 6
  • Difficulty: easy
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Supplies:

Crispy Cheddar Veggie Bake 14-5 potatoes, thinly sliced
300g Brussels sprouts, par-cooked and halved
200g chopped mushrooms
60g white onion soup powder
1 cup cream
300g grated cheddar
Paprika
Non-stick spray

Making it happen:

Crispy Cheddar Veggie Bake 31. Preheat your oven to 200°C (400°F). Turn the heat down to 180°C (350°F) as soon as you put the dish in. Spray a deep casserole dish with non-stick spray. Par-cook the Brussels sprouts until they’re just tender.
Thinly slice the potatoes and place half of the potatoes across the casserole dish. Place half of the mushrooms and Brussels on top of the potatoes.

Crispy Cheddar Veggie Bake 52. Sprinkle half the packet of soup powder over the veggies and sprinkle paprika evenly over the soup powder. Put half the cheddar evenly on top. Repeat.

 

 

Crispy Cheddar Veggie Bake 73. Pour the cream evenly over the dish and bake for 45 minutes until the cheese is crispy.

 

 

 

Crispy Cheddar Veggie Bake 10 1If you’re not into crispy cheese (say it ain’t so), cook for 30 minutes. If you are…

<— This.

 

Baked Crumbed Potato Balls

Crumbed potato balls 5 2I love potatoes. Everyone does. Even if they’re on a health kick and say they prefer cauliflower mash (shudder). They’re lying or in denial. The Husband is obsessed with mashed potatoes. I, on the other hand, prefer them roasted. I get bored of plain ol’ mash. There’s nothing wrong with it but I enjoy variety. Enter this recipe. Because the potatoes aren’t enough (when are they ever not enough?) I added cheese, formed balls and crumbed. Clearly that still wasn’t good enough so I drizzled butter over them and baked. I was pressed for time and didn’t fancy the idea of standing in the kitchen frying them while my guests were at the dinner table so I baked them. Try this. It’s easy, creamy, crispy and cheesy.

Baked Crumbed Potato Balls

  • Servings: 6-8
  • Difficulty: easy
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Ingredients for the mashed potatoes:
2kg potatoes, peeled and boiled
100g butter
⅓ cup milk
2 tablespoons sour cream
1 teaspoon nutmeg
1 teaspoon salt
Freshly cracked black pepper

Ingredients for the potato balls:
2kg mashed potatoes (see mash recipe below)
1 cup grated cheddar cheese
2 eggs
75ml milk
100g corn flake crumbs
100g melted butter

Directions for the mash: 

Peel and boil the potatoes until soft, about 20 minutes in the microwave. Drain and mash. Add the butter and stir. Pour in the milk and sour cream, mix well and mash again. Sprinkle in the nutmeg, salt and black pepper. Give it one last good stir. It’s easier to work with the mash if it’s cold, so refrigerate it for an hour.

Directions for the potato balls:

Crumbed potato balls 1 21. Preheat your oven to 190°C (375°F). Once the mash has cooled, add the grated cheese and mix well, making sure it’s evenly distributed. Put two heaped tablespoons of mash in your hand and form into balls.

 

Crumbed potato balls 3 22. Mix the eggs in a bowl and add the milk. Stir to combine. Put the bread crumbs in a separate dish. Dip the potato balls into the egg mixture on all sides and roll in the bread crumbs, covering the whole ball. Repeat until you’ve used up all of the mash.

 

 

Crumbed potato balls 4 23. Put the balls into a large dish, heat the butter and drizzle over them. Bake in the oven for 20 minutes and serve fresh and hot. No one likes cold balls.