Mediterranean Beef Roulades with Stuffed Bell Peppers

Well first things first... A roulade is just a fancy way of saying to roll which is exactly what this delicious dish is, beef that is filled with Mediterranean ingredients, rolled up and cooked. Its accompaniment is a mixture of brown and wild rice, vegetables and stuffed in halved green bell peppers. So lets get started with this amazing meal.

Lets start with the roulade first:

Ingredients:

10 slices of carne asada meat
Salt and pepper to taste
4 garlic cloves
2 bunches of spinach leaves
6 oz julienned sun dried tomatoes
14 oz jar of marinated artichoke hearts
8 oz container of feta cheese
1 tablespoon of olive oil

Materials:
 
20 toothpicks
cookie sheet

Instructions:
1) First we need to cut all the ingredients to make it easier when wrapping stuffing the meat. Mince the garlic and chiffonade the spinach. Chiffonade is cutting the spinach in thin strips. This can be achieved by laying all the leaves on top of each other, then rolling it up into a cigar shape and then cutting it across with the knife to get thin ribbon like pieces. You also need to separate the artichoke hearts.
2)Spread the meat on the cookie sheet and season with salt and pepper. Next, sprinkle with garlic. Now its time to stuff the meat with the veggies and cheese. Place these ingredients in the center of each piece of meat. (You will have extra spinach, tomatoes, artichoke hearts and feta cheese but don't worry because I have a great recipe for the left over)
3) Now its time to wrap the meat. Fold one side over the filling and then roll, place two toothpicks at both ends to secure the filling. *Photo below

4) In a pan add the olive oil and turn to medium high heat. Add three or four of the rolled meat to sear on all sides and then place back on the cookie sheer. Continue until all the roulades have been seared off.
5)Next bake in a 350 degree oven for about 20 minutes or until the meat is cooked through. Remove toothpicks and its ready to eat.

Now lets make the stuffed bell peppers:

Ingredients:

2 cups of rice (I used brown wild rice)
4 cups of water
1 container of grape tomatoes
1/2 red onion
1 bunch of cilantro
1 tablespoon of olive oil
2 tablespoons of lemon juice
salt and pepper to taste
4 green bell peppers
1 cup of water

Materials:

Rice cooker or pot with lid
Glass baking dish

1) First thing is to cook the rice. I use a rice cooker to make it but you can use a pot with a lid. If using a pot pour the rice and water into the pot and cover using medium heat until a boil reaches the lower heat to low. If using a rice cooker please follow the direction for it because each rice cookers could be different.
2) While the rice is cooking take this opportunity to cut the veggies. Slice each tomato in half long ways. I used about half the container. Next chop the onion and cilantro. Place all three ingredients into a bowl and add oil, lemon juice, salt and pepper. Mix well and let the veggies marinate in the fridge until the rice is done.
3) At this point  you can cut the bell peppers in half long ways and remove seeds and stems. Place in the glass baking dish and set aside.
4) Once the rice is done cooking add it to the veggies and mix until well incorporated. Fill each bell pepper with the rice mixture and fill the bowl with the water. (The water help steam and cook the bell pepper)
5) Place the dish in the oven at 350 degrees and cook for 30 minutes.

Now you can enjoy this delicious meal with pita bread.

*As I stated before you will have left over veggies and cheese which can make another completely different meal. Come back tomorrow to find out what I turn these remaining ingredients into...I'm thinking something Italian :)