Stuffed Cubanelle Peppers II
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
1 Tbsp. vegetable oil
1-1/2 cup chopped onions
1/2 cup diced carrots
8 oz. fresh white mushrooms, sliced (about 3 cups)
1 cup whole kasha**
1 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. chopped fresh dillweed or 2 tsp. dried
1 cup crumbled feta cheese (about 5 oz.)
4 cubanelle peppers
In a large skillet over medium-high heat, heat the oil and add the onions and carrots; cook and stir until tender, about 5 minutes. Stir in the mushrooms, kasha, salt and black pepper. Cook and stir until the mushrooms are tender and the kasha is lightly browned, about 10 minutes. Stir in half of the feta. Spoon the kasha mixture into each pepper half, dividing evenly. Sprinkle with the remaining feta. Arrange the peppers in a single layer in a microwaveable dish. (If peppers do not fit in the dish, prepare the recipe in two batches.) Add 1/2 cup water to the dish. Cover loosely with plastic wrap or waxed paper; microwave on high until the peppers are tender, about 10 minutes. Let stand 3 minutes.
To bake: Preheat oven to 350F. Arrange the stuffed peppers in a single layer in an ovenproof casserole dish. Add 3/4 cup water to the dish. Cover tightly with foil and bake until the peppers are tender, about 30 minutes.
Yields 4-6 servings.
**Kasha is a whole roasted buckwheat grain. It can be found in most health food stores.