Bulgarian Pepper Casserole

This casserole is from the New Moosewood Cookbook. It is so freaking rich and delish. The feta makes the dish. The recipe makes 8 servings.

 

 

 

 

Bulgarian Pepper Casserole

1 1/2 cups uncooked brown rice
2 3/4 cups water
1 tablespoon lemon juice
2-3 tablespoons freshly minced dill (or 2 teaspoons dried dill)
1 1/2 tablespoon olive oil
2 cups minced onion
4-5 medium green and/or red bell peppers, chopped into 1/2 inch pieces
3/4 teaspoon salt
fresh black pepper
1/2 teaspoon dried oregano
2 teaspoons dried basil
8 medium cloves garlic, half of them minced, half of them sliced (keep separate)
1 cup crumbled feta cheese
1 1/2 cups cottage or ricotta cheese (may be lowfat)
2 medium-sized fresh, ripe tomatoes
1 cup whole nicoise olives (or sliced, pitted kalamata olives)

Place rice and water in a saucepan. Cover and bring to a boil. Turn the heat down as low as possible, and simmer without interruption, for about 40 minutes, or until the rice is tender. Remove from heat, fluff with fork, and stir in lemon juice and dill. Set aside.

Meanwhile, heat the olive oil in a large skillet. Add onions and sauté over medium heat 5-8 minutes, or until soft. Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until peppers are tender.

Stir in the minced garlic (save the sliced garlic for later) and cook for just a minute more. Remove from heat, and stir in the feta cheese.

When you are ready to assemble the casserole, preheat the oven to 375. Lightly oil a 9×13 pan.

Place the cottage or ricotta cheese in a blender or food processor fitted with the steel blade and whip until smooth.

Combine the rice, pepper sauté, and whipped cheese in a large bowl and mix until very well combined. Transfer to the prepared pan and spread into place. Top with tomato slices, then scatter olives and slices of garlic in a liberated, random fashion over the tomatoes.

Bake uncovered at 375 until bubbly—about 30-40 minutes.

Per my calculations – Per serving: Calories: 269, Total Fat: 12.5g, Sat. Fat: 4.2g, Carb: 30.8g, Fiber 3.8g, Protein: 9.8g

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