This is great with a tomato sauce instead of the feta sauce
Ingredients
1 cup chopped onions
3 chopped garlic cloves
2 teaspoons dried dill weed
1/4 cup olive oil
1/4 cup pine nuts
3 chopped tomatoes
3 cups cooked short grain brown rice
1/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
freshly ground black pepper to taste
1/2 cup tomato juice
Feta Cheese Sauce
1 1/4 cups milk
1/4 cup butter
1/4 cup unbleached white flour
1/2 teaspoon dried dill weed
1-1 1/2 tablespoons chopped fresh mint
3/4 cup grated feta cheese
salt
freshly ground black pepper to taste
4 large green, yellow or red bell peppers
4 fresh mint leaves
Directions
Saute the onions, garlic and dill in the olive oil until the onions are translucent. Add the pine nuts and when they begin to color, add the chopped tomatoes and simmer, covered for 3 minutes. Add the rice and mix well. Stir in the parsley and mint. Add the salt and pepper to taste. Remove the pan from the heat.
Cut the peppers in half lengthwise and remove the seeds. Leave the stems on, so the pepper halves will hold their shape better during baking. (If you do this make sure that the dirt is out from until the stems.) Stuff the peppers with the rice mixture and place them in an oiled baking dish. Pour the tomato juice into the bottom of the dish. Tightly cover, and bake at 375 degrees for 30 minutes.
To make the sauce: heat the milk in a small saucepan and stir occasionally to prevent scorching. In another saucepan, melt the butter. Stir the flour into the butter and cook it for a few minutes. Pour in the hot milk, stirring continuously, until the mixture thickens. Add the dill, mint and the feta. Heat gently until the feta is melted. Season with black pepper to taste.
Serve the stuffed peppers topped with the feta sauce. Garnish with fresh mint leaves.
Tomato sauce alternative: This needs about a cup or two. Saute a chopped onion in some oil, possible a garlic, chopped also. Add about 1-2 cups of tomato puree - you need enough to liberally cover the stuffed peppers. Simmer the mixture for a few minutes. Cook with the tomato sauce on the peppers.
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