I might be the only crazy person who turns on their oven at 5:00 pm when it's 85 degrees outside in a house without air-conditioning, but this recipe looked good enough to endure the extra heat. Thus, Half Baked Harvest's Greek stuffed peppers were made, and devoured. We have a banner crop of garden basil this year which paired happily with all the Greek flavors of feta cheese, kalamata olives, and garlic.
A few edits on our part, instead of all red peppers, I picked up a smattering of colors; so we had red, yellow, and orange. After all, we teach our kids to be inclusive in all situations, that applies to food to, no? We opted for quinoa instead of orzo, and I added coarsely chopped Persian cucumbers too for a little extra crunch.
All in all - a great recipe, which albeit better suited for fall weather, was equally palatable on a hot July night.
image/halfbakedharvest
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