1) 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 the lemon juice and dill.  Set aside.

2) Meanwhile, heat the olive oil in a large skillet.  Add onions, and saute over medium heat 5 to 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 feta cheese.

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

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

5) 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 tomatoes.

6) Bake uncovered at 375 degrees until bubbly - about 30 to 40 minutes.  Serve hot or warm.

Comments

This is one of my all-time favorite recipes.  I've made it dozens of times, always with great results. 

Bulgarian Pepper Casserole

Ingredients

Preparation Instructions

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Shared by: samcorl

Bulgarian Pepper Casserole