We loved the movie, and we also love Greek food — especially feta cheese. We’ve combined classic Greek flavours with ground chicken or beef as a delicious base for delectably moist meat loaves and fabulous stuffed peppers.
From the freezer
Bake meat loaves. Cool completely in the refrigerator. Then wrap entire cool loaves individually in plastic wrap, followed by foil. Or wrap the number of slices of meat loaf you would need for 1 meal or to make sandwiches. Freeze up to 1 month. Defrost and warm in microwave.
For stuffed peppers, place reserved meat mixture in a large bowl. Stir in 1 cup (250 mL) quick cooking rice, a 28-oz (796-mL) can of plum tomatoes including juice and 1/2 cup (125 mL) crumbled feta. Work into meat, breaking up tomatoes, until evenly mixed. Slice tops from 6 large peppers and set aside. Cut out and discard core and seeds from peppers. Place peppers in a shallow-sided baking dish. If they will not sit flat, slice a little from bottoms. Fill peppers to top with meat mixture. Don’t pack. Cover dish with foil. Seal foil to dish sides. Bake in centre of preheated 375F (190C) oven 30 minutes. Remove foil. Add pepper tops. Bake, uncovered, until a thermometer inserted in centre of meat mixture reads 160F (70C), 20 to 30 more minutes.
Sliced meat loaf is great with salsa or tomato sauce, boiled baby potatoes, peas and carrots.