Prepare the pasta according to the directions on the package; heat the peas in the microwave. Slice the onion thinly and sautee in oil with pressed garlic for ~10 min. Chop or crumble the feta into smallish pieces. Add the peas to the onions once they have cooked, and just at the end add the feta and turn the heat off; this will allow the feta to soften and melt but not completely disappear. Serve over pasta.
Made this last night as a “let’s clean up things out of the fridge and freezer,”, and it turned out really well: The sweetness of the onions and the peas contrasted with the sharpness of the cheese.
Preheat oven to 225C. Roast the peppers on a baking tray for 15-20 min. Put the peppers into a bowl and cover for 10 min. Reserve the liquid. Halve the peppers lengthwise, leaving the stems, remove the seeds, and peel the skins off two (remove the stems from those). Puree the pealed peppers with garlic, paprika, 2 T reserved liquid, 2 T olive oil, and pepper.
Cut the cheese into cubes and mix with the spring onions, oregano, and pepper. Fill the peppers with the cheese mixture, and drizzle the pepper sauce and remaining olive oil over it. Roast the peppers a further 15-20 min.
2014-02-23: I cut the tops off the peppers before roasting, and thus didn’t cut them lengthwise. I also had the remaining tops of 10 other peppers, so I roasted them, and used them for the pepper sauce, filling all six. I also used 3 spring onions rather than 1. Since they come in bunches of 9, why not? And since I don’t have a working blender at the moment, I simple chopped them as fine as I could. Since this doesn’t look like it would make enough filling for 4 peppers, much less 6, I also cooked up two cups of bulgur which I used as the first layer.
Preheat oven to 175C. In a frying pan, heat 1 T oil and brown the onions. Add the tomatos, sugar, and dried chillis, and cook 15-20 min. Season to taste with salt and pepper.
Halve the eggplants lengthwise. Remove the inner flesh to a depth of 1cm, and chop the flesh. In another frying pan, heat the remaining oil and cook the ground beef for 2-3 min. Add the eggplant, garlic, and oregano, and cook a further 5. Spread the tomato sauce in the base of a baking dish. Place the eggplants on top, and fill with the meat filling. Bake 35-40 min., and garnish with cheese and parsley.
2014-02-23: Used this filling to stuff peppers instead, and baked them at 190C instead of 175C. I mixed the tomato mixture with the beef, since I didn’t have the eggplant filling, and mixed in the cheese as well since I wanted melty cheese. And I mixed up a cup of bulghur to add. This filled 6 large peppers, which I baked for 15 min., which was a bit much.
Cut the watermelon into cubes or balls and remove rind and seeds. Cut the feta into blocks, if it isn’t already. Mix together the melon and feta. Cut the mint into slices, and sprinkle over the mixture. Drizzle with olive oil and freshly ground pepper.