Roasted peppers

One of my favorite thing to eat in summer are roasted vegetables. They are great for a number of reasons: they’re healthy, fresh, light and in summer they taste great. Also they can be made ahead, and can be cooked in the oven, on the stove or on the grill.

I like marinating my roasted veggies, and each vegetable deserve its own. For peppers, I like to put in a bit of capers and a bit of anchovies. The saltiness of those ingredients balances off the sweetness of the peppers and yields a great side dish for red meat.

Marinated roasted peppers

Marinated roasted peppers


  • 2-3 peppers yellow and red
  • 1 spoon capers
  • 2 garlic cloves
  • 5 anchovies
  • oregano
  • EVOO
  • salt
  • pepper
  • goat cheese (optio


  1. Start by roasting your peppers. You can do it however you prefer, I washed mine and cooked them whole in the oven for about 30 minutes using the broiling function. Grill would work great as well if you have it on for cooking some meat.
  2. When the peppers are cooked, put them in a paper bag or a Ziploc, close it and let them cool down. This will make peeling much easier.
  3. In a small pan, warm up some oil and add in the crushed garlic and the anchovies. Let cook until the anchovies are melted and the garlic is soft. Add in the capers and the oregano and cook for another couple of minutes.
  4. At this point the pepper should be cool enough to be handled. Skin them, clean them and cut them in stripes.
  5. Arrange on a platter and dress with the warm dressing. Season to taste with salt and pepper and, if you like it, add a bit of goat cheese. Check before adding the salt as most of the ingredients of the dressing are very salty.


Stuffed peppers

As part of the Foodbuzz Tastemakers program the other day I came back home to find a nice little surprise. Birds Eye sent me a sample of their new Steamfresh Chef’s Favorites. Being Italian, I decided to try one of their Risotti to see how they fared with those. Risotto is quite hard to make and I consider risotto the true test of quality for anyone cooking Italian food. I think they passed the test with flying colors, much better than a lot of restaurant risottos, if not quite my mom’s one.

Anyway, I think this product makes for a pretty good quick and light side for your dishes, but I wanted to get a full meal out of it, so I decided to use the risotto to make some stuffed peppers. I simply cooked the rice, added in a bit of tuna and used them to stuff a couple of peppers. They turned out really really good. I think next time, when I won’t be about to wear bathing suits, I might add a little bit of cheese to make it even more tasty.

Stuffed peppers


  • 2 peppers
  • 1 tuna can
  • 1 packet Birds Eye Chef’s Favorites Creamy Primavera Risotto


  1. Super easy recipe. Wash the pepper and roast it whole in the oven under the broiler for 15-20 minutes turning the pepper around every couple of minutes to uniformly char the outer skin. As soon as, the peppers are charred, skin them and cut the top off. Clean out the seeds and set aside.
  2. Prepare the Creamy Primavera Risotto in the microwave according to the instructions. When it is done mix it with the tuna and stuff in the peppers. Place the peppers in the oven and warm them up for a couple of minutes until they are all nice and warm.
  3. Enjoy your easy and super-tasty dinner!

Beans and roasted peppers

Have you ever tried to mix butter beans and roasted peppers? If not you are in for a treat! Peppers and bean is a classic combo (just think of chili), but I think the flavor combination is at its best when you mix white beans with roasted peppers. Besides looking great, this combination allows the subtle sweetness of the beans and peppers to shine and it has a hint of smokiness from the roasted peppers that makes the dish even better.

I particularly like to use butter beans, because their firm texture is a good contrast with the velvety texture of the roasted peppers. I then dress it up with some capers, anchovies and onion (or a tiny bit of garlic) to provide a punch of saltiness that complements the sweetness of the peppers and beans. Finish it off with a bit of good olive oil and you have a meal. Or you can use it as a side to something hearty like a good grilled steak.

If like me you always have some canned beans in the pantry and some roasted peppers in the freezer, these salad can be ready in less than 5 minutes. And it keeps pretty well so it makes an ideal candidate for lunch boxes or potlucks.

You can roast your peppers by following the recipe here and make some extra to freeze in ziplock bags. If you really don’t want to do it, I would recommend prepackaged frozen peppers over canned or pickled ones: the texture and the flavor are so different. Because of the need to preserve them in a liquid, pickled or canned peppers tend to be on the crunchier side and they tend to have some added sugar or acid which would change the flavor and the texture of this recipe.


  • 2-3 roasted peppers
  • 1 can butter beans
  • 3-5 anchovies
  • 2 tsp capers
  • 1/2 small onion


  1. Slice the pepper in 1/2 inches strips. If your roasted peppers are frozen, slice them while still frozen and rinse under cold water: they will thaw in an instant.
  2. Drain and rinse the beans and put in a bowl. Arrange the sliced peppers on top of the beans along the sides of the bowl.
  3. With a knife or a food processor chop the anchovies, capers and onion in a coarse mince. Arrange in the middle of the beans.
  4. Drizzle with oil and present. Mix when serving.

Saucy Greek Burgers : Greek Recipes

Saucy Greek Burgers – This distinctive, delicious, Greek burger recipe is made with ground lamb, and served with a one of a kind, exquisite, mint yogurt sauce recipe included. Also served in Pitas, for more Greek tradition, these phenomenal, BBQ burgers are a “Must Try”.

Prep Time: 30 mins
Cook Time: 15 mins
Servings: 6
Main Ingredient: Ground Lamb
Difficulty Level: 2

Ingredients to make Saucy Greek Burgers

For yogurt sauce:
12 Ounces plain yogurt
2 Small garlic cloves
1/4 Teaspoon salt
3 Tablespoons shredded fresh mint leaves, or to taste

For burgers:
2 Pounds ground lamb
1/2 Cup crumbled feta cheese
1/2 cup finely chopped pitted Kalamata olives, 12 to 15
6 small pita loaves
2 small vine-ripened tomatoes, sliced
2 small green bell peppers, cut in rings
1 red onion, sliced thin

Directions to make Saucy Greek Burgers

Step 1:Make yogurt sauce: Mince and mash the garlic with the salt. Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer to a small bowl and combine with the garlic and mint.

Step 2:Prepare grill and oil rack. Set grill 5-6 inches from coals. In a bowl gently combine the lamb,feta and olives. Form into 6 patties about 1” thick. Season to taste with salt and pepper. Grill for about 7 minutes per side for medium-rare.

Step 3:Split pitas form a pocket.Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.