Moosewood Mondays: Bulgarian Pepper Casserole

Lately I've been obsessed with the glorious combination of sausage, peppers, and onions.  I think I've indulged in this heavenly trinity of ingredients at least once a week for a full month now.  When I saw this recipe for Bulgarian Pepper Casserole, I knew it was something I had to have.

This recipe for Bulgarian Pepper Casserole was written meat-free, a combination of colorful bell peppers mixed with brown rice, lots of onions, 8 cloves of garlic, as well as tangy feta cheese and some very creamy whipped ricotta.  I added 1/2 pound of ground Italian sausage because I had some on hand.  Katzen suggests topping the casserole with sliced tomatoes and olives.  I didn't have any fresh tomatoes on hand so I just sprinkled with olives and popped it in the oven.  The end result was a gloriously cheesy, fully flavored, delicious casserole that is reminiscent of a stuffed pepper.  A great recipe!

Bulgarian Pepper Casserole

Adapted from Moosewood Cookbook

Serves 6-8 easily

1-1/2 cups uncooked brown rice

2-3/4 cups water

1 tablespoon lemon juice

2-3 tablespoons freshly minced dill (or 2 tsp. dried dill)

1-1/2 tablespoons olive oil

2 cups minced onion

4-5 medium green and or red bell peppers, chopped into 1/2-inch pieces

3/4 teaspoon salt (more, to taste)

fresh black pepper

1/2 teaspoon oregano

2 teaspoons basil

8 medium cloves garlic, half of them minced, half of them sliced (keep minced and sliced garlic separate)

1 cup crumbled feta cheese

1-1/2 cups cottage or ricotta cheese (may be lowfat)

2 medium-sized ripe tomatoes

1 cup whole Nicoise olives (or sliced, pitted Kalamata olives) possibly more, to taste
Optional: 1/2 ground Italian sausage, cooked (my addition)

Place rice and water in a saucepan.  Cover and bring to a boil.  Turn the heat down as low as possible, and simmer without interruption for about 40 minutes, or until the rice is tender.  Remove from heat, fluff with a fork, and stir in lemon juice and dill.  Set aside.

Meanwhile, heat the olive oil in a large skillet.  Add onions, and saute over medium heat 5-8 minutes, or until the onions become soft.  Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender.  Stir in the minced garlic (save the sliced garlic for later) and cook for just a minute more.  Remove from heat, and stir in the feta cheese.

When you are ready to assemble the casserole, preheat the oven to 375F.  Lightly oil a 9 x 13-inch baking pan.

Place the cottage or ricotta cheese in a blender or food processor fitted with the steel blade, and whip until smooth.

Combine rice, pepper saute, and whipped cheese in a large bowl, and mix until very well combined.  Transfer to the prepared pan, and spread into place.  Top with tomato slices, then scatter olives and slices of garlic in a liberated, random fashion over the tomates.

Bake uncovered at 375F until bubbly- about 30 - 40 minutes.  Serve hot or warm.

Notes/Results:  Something about this casserole just screams old-fashioned food to me.  It reminds me of my Mom's stuffed peppers, but in a casserole form.  I'm finding that Katzen's recipes are full of herbs, aromatics, and seasonings  which makes her recipes extremely flavorful.  I loved the use of all the fresh herbs in this recipe, as well as the use of 8 cloves of garlic.  I'm all for bringing on the flavor!  This is a keeper recipe and one that would feed a crowd.

If you're interested in participating with Moosewood Mondays, please click HERE for more information.  If you would like to play along, but don't have any Moosewood books, there is a wonderful website full of recipes HERE.