Prep:
10 minutes Cook: 30 minutes
1 tablespoon vegetable oil
1-1/2 cups chopped onions
1/2 cup diced carrot
8 ounces fresh white mushrooms, sliced (about 3 cups)
1 cup whole kasha
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh dillweed or 2 teaspoons dried
1 cup crumbled feta cheese (about 5 ounces)
4 Italian frying peppers or 3 sweet green or red bell peppers,
cut lengthwise in halves and seeded
In
a large skillet over medium-high heat, heat oil. Add onions
and carrot; cook and stir until onion is tender, about 5
minutes. Stir in mushrooms, kasha, salt and black pepper.
Cook and stir until mushrooms are tender and kasha is lightly
browned, about 5 minutes. Stir in 1-1/2 cups water and the
dill; cover and simmer until water is absorbed, about 10
minutes. Stir in half of the feta. Spoon kasha mixture into
each pepper half, dividing evenly. Sprinkle with remaining
feta. Arrange peppers in a single layer in a microwaveable
dish.* Add 1/2 cup water to the dish. Cover loosely with
plastic wrap or waxed paper; microwave on high until peppers
are tender, about 10 minutes. Let stand 3 minutes.
*If
peppers do not fit dish, prepare recipe in two batches.
To
bake: Preheat oven to 350°F. Arrange stuffed peppers
in a single layer in an ovenproof casserole dish. Add 3/4
cup water to the dish. Cover tightly with foil. Bake until
peppers are tender, about 30 minutes.
Per
Portion: 333 cal, 13 g pro, 49 g car, 11 g fat, 28% cal
from fat, 25 mg chol, 919 mg sod, 5 g fiber
