Donna's Pastitsio-Stuffed Roasted Peppers, Almond and Jalapeno Jam Glazed Tilapia, and Jill's Baked Peaches (Donna's Version with Nectarines)

Dear Friends, one of my all-time favorite comfort foods is Pastitsio, and this menu features this delicious entree but stuffed into roasted peppers.  I came up with a lighter, quicker version that is gluten free and can be made ahead for company or is an easily reheated dinner for the busy week ahead.  Since tilapia was fresh at the supermarket, a simple jalapeno jam glaze topped with slivered almonds rounded out this healthy meal.  A wonderful final course was the baked nectarines adapted from my daughter-in-law, Jill's delicious baked peaches recipe.  Bon Appetit everyone!  Best, Donna:

Donna's Pastitsio-Stuffed Roasted Peppers

Ingredients:

6 green, yellow and/or orange peppers; washed, seeded and cut in half from top to bottom

2 Tablespoons olive oil

Salt and pepper to taste

3 cups gluten-free small shell pasta, cooked

1 small sweet onion, chopped

1-1/4 lean ground beef

One 15 ounce can diced fire-roasted tomatoes

1 Tablespoon garlic, minced

1 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon pepper

One 16 ounce jar Light Alfredo Sauce (or homemade)

3/4 cup Parmesan cheese, shredded

Method:

Preheat oven to 375 degrees F.  Mix pepper halves in bowl with olive oil, salt and pepper.  Place peppers halves cut side down on cookie sheet sprayed with cooking oil.  Bake for 15 minutes until slightly charred.

Cook onion in small amount of olive oil until softened in fry pan, about 5 minutes.  Add meat and stir until cooked through.  Add tomatoes, garlic and spices, then mix with Alfredo sauce and cooked pasta. 

Line a 11 x 17" roasting pan with aluminum foil  and spray with cooking oil.

Place pepper halves cut side up in pan and stuff each shell with pastitsio mixture.  Sprinkle about 1 Tablespoon of Parmesan cheese on each stuffed pepper half.  Bake for 30 minutes.

Serves 6.

Donna's Almond and Jalapeño Jam Glazed Tilapia

Ingredients:

2 pounds tilapia fillets

Salt and pepper to taste

One cup jalapeno jam (preferably homemade), microwaved about 30 seconds to soften, if necessary

1/4 cup almonds, sliced

Method:

Preheat oven to 375° F.  Place fillets on cookie sheet lined with aluminum foil and sprayed with cooking oil.  Season fillets with salt and pepper.  Top with jalapeno jam and sprinkle with sliced almonds.  Bake for 15 minutes until almonds are golden brown.

Serves 4.

Jill's Baked Peaches – Donna’s Version with Nectarines

Ingredients:

Three ripe nectarines, halved and seeded

Honey

Cinnamon

Salt

1 Tablespoon almonds, slivered

Method:

Preheat oven to 375° F.  Place peach halves in 6 cup muffin pan, drizzle with honey and sprinkle with cinnamon, salt and almonds.  Bake about 40 - 45 minutes until softened. Spoon into small bowls and drizzle with extra sauce from bottom of each muffin cup.  Serve immediately.

Serves 3-4.

Copyright 2014.