Tuesday, March 19, 2013

More Stuffed Peppers, With Kale Salad

Olive oil
Balsamic vinegar

4 red peppers, cored and halved
1/2 cup whole milk ricotta cheese
1/2 cup crumbled feta or blue cheese (you want a strong flavor)
1 sweet  onion, sliced into thick disks
2 eggs
1 heaping teaspoon salt
1 teaspoon pepper
1 large cup of finely chopped basil
1 clove of garlic chopped very fine
1/4 teaspoon red pepper flakes
1/4 cup chopped walnuts

Preheat your outside grill to medium. Rub or spray your peppers and onion disks carefully with olive oil and grill about five minutes per side. If you don't have a grill put them in a VERY hot pan on the stove until you get browning on each side.
Salt the veggies, then chop the grilled onions very small and mix in with the other ingredients. Distribute the filling evenly in each pepper half and bake on a cookie sheet in a 400 degree oven for about 30 minutes, or until you get good browning on the top of the cheese. Drizzle olive oil and vinegar on top and serve with warm kale salad.

Kale Salad:
Chop up a head of kale very small and simmer in salted water for 10 minutes. Drain the kale very well and then toss with one very finely chopped small garlic clove, one finely chopped level tablespoon of rosemary, 1 tablespoon of balsamic vinegar, two tablespoons of Greek or Spanish olive oil and liberal salt and pepper.