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Greek Stuffed Peppers

This recipe comes from a Greek friend, John. It is a lacto-vegetarian recipe but is very tasty, so do not shy away. One of the major flavor ingredients is the feta cheese, do not use the supermarket cheese. Use real Greek feta and the most popular brand in Greece is Dodoni, but it is expensive. If Greek feta is not available Bulgarian feta is the second choice.

1/2 cup raw long-grain rice

3 tablespoons pine nuts

2/3 cup plain whole milk yogurt

1/4 cup Kalamata olives, chopped

1 1/2 teaspoons chopped fresh mint

2 green onions, thinly sliced

1/4 pound Greek feta cheese

1/4 cup grated pecorino Romano cheese

1 tablespoon olive oil

1/4 cup grated mozzarella cheese*

Salt and pepper to taste

2 green bell peppers

2 slices mozzarella cheese

*NOTE: bagged, pre-grated mozzarella does not melt well

Boil the rice in a small pan of lightly salted water until almost fully cooked and then drain. Lightly toast the pine nuts in a dry skillet, shaking often so as not to burn. Combine the rice, pine nuts, and the next nine ingredients (yogurt through salt and pepper) in a mixing bowl, and thoroughly mix.

Remove the tops of the peppers and discard. Remove the pepper’s seeds and membranes with a large spoon.

Place the peppers cut side up in a shallow dish with a small amount of water and microwave for 3 minutes on 1/2 power. Turn them cut side down and microwave them for an additional 3 minutes at 1/2 power. Remove the peppers and drain them upside down for 1 minute. Lightly salt the inside of the peppers, and stuff with the rice mixture and top each with a slice of mozzarella cheese.

Prepare the grill for hot indirect cooking. Place the peppers on indirect and grill for approximately 20 minutes, lid close. Check the peppers after 15 minutes so as not to overcook


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