Stuffed Bell Peppers, Creamy Potatoes and Meatballs, Gyros, and More!
- Bess Hawthorne
- Jul 17
- 8 min read
Join Lavinia Belyavskiy and Mary Spatarel as they share mouthwatering dishes and beloved treats from their Moldovan and Ukrainian heritages. They talk about how to be prepared for spontaneous hospitality, blessing others with a meal, and maintaining a heart posture of service. We discuss the difference between hospitality and entertaining, how to involve kids in the kitchen, and ways to welcome children with special needs. We end with funny stories including some of our boys and their many shenanigans. We're so glad you're here!
Lavinia's Recipes:
Stuffed Bell Peppers
Servings: 12–14 stuffed peppers (Submitted by Lavinia Belyavskiy)
Ingredients:
12–14 bell peppers (medium to large)
3 cups jasmine rice
2 pounds ground beef (80/20 preferred, or other ground meat)
2 large onions, finely chopped
5 carrots, peeled and grated
5 tablespoons tomato paste, divided
1 bunch fresh dill, chopped
Salt, pepper, garlic powder, chicken bouillon (optional) – all to taste
¼ cup olive oil (optional, for moisture)
3 large tomatoes, sliced
Chicken stock (enough to fill half the pot)
1–2 bay leaves
Sour cream (for serving)
Directions:
1. Cut off the tops and remove the seeds from the bell peppers. Use a knife to poke a small hole in the bottom of each pepper (do not cut or scoop). In a pot of boiling water, blanch peppers 2 at a time for 30–60 seconds. Remove and set aside. Discard water when finished.
2. Rinse rice thoroughly. In a pot, combine rice and water with a pinch of salt. Cook until the water is absorbed but rice remains slightly firm (do not overcook). Remove from heat.
3. Heat oil in a skillet over medium heat. Add chopped onions and grated carrots. Cook until softened, about 7–10 minutes.
4. In a large mixing bowl, combine: cooked rice, sautéed onions and carrots, 3 tablespoons tomato paste, chopped dill, seasonings. Taste and adjust seasoning as needed (this is your last chance before adding raw meat). Add ground beef and mix well. If mixture feels dry, stir in ¼ cup olive oil.
5. Preheat oven to 375°F. Spoon filling into each pepper, leaving a little space at the top. Place stuffed peppers upright in a Dutch oven or large pot. If you have extra filling, top each pepper with additional filling then top with a tomato slice to help hold the filling in. If needed, use a second pot for overflow.
6. In a bowl or large container, mix: chicken stock, 2 tablespoons tomato paste, salt, and bay leaves. Pour broth into the pot(s) until it reaches halfway up the peppers. Add water if needed.
7. Oven method: Cover Dutch oven with lid and bake for 1 hour at 375°F.
Stovetop method: Cover and simmer on medium-low heat for about 1 hour.
8. Check periodically to ensure there's still liquid in the pot. Test one pepper to ensure filling is fully cooked. Serve warm, topped with sour cream.
Creamy Potatoes with Chicken-Turkey Meatballs
Submitted by Lavinia Belyavskiy
Meatballs:
1 pound ground chicken
1 pound ground turkey
2 eggs
1 large onion, grated
4 cloves garlic, minced or squeezed
1 tablespoon mayonnaise
1½ teaspoons each: salt, pepper, garlic powder, onion powder, smoked paprika
Oil for frying
Water (for shaping meatballs)
Potatoes:
10 pound bag yellow potatoes
Salt (for boiling)
Cream Sauce:
2 large onions, chopped
5 carrots, grated
4 cups heavy whipping cream
Salt, pepper, and any other favorite seasonings
Oil (for sautéing)
Fresh parsley, chopped (for garnish)
Directions:
1. In a large bowl, combine all meatball ingredients except oil and water. Mix thoroughly. Set aside.
2. Peel and wash all potatoes. Cut each potato in half lengthwise, then again into halves or thirds depending on size. Boil in salted water until fork-tender. Drain and set aside.
3. Heat oil in a skillet over medium heat. Fill a small bowl with water (to wet your hands for shaping). Using a teaspoon, scoop mixture and shape into small meatballs with wet hands. Fry until golden and cooked through. Set aside. Continue until all mixture is used.
4. In a Dutch oven or large pot, heat oil and sauté chopped onions and grated carrots until softened. Pour in heavy whipping cream and lower heat to low. Season to taste with salt, pepper, and any additional spices. Simmer gently, stirring to avoid burning.
5. Add cooked potatoes to the cream sauce and stir to coat. Simmer together for 5 minutes. Remove from heat. Add in some (or all) of the cooked meatballs and stir. Garnish with fresh chopped parsley.
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Other recommended recipes:
Meat for the mămăligă—Â
Pork neck 1-2 Kg
Pork pulp 1-2 Kg
Pork belly 500 g
Lard 1 tablespoon
Garlic 1 clove
Sweet paprika
Salt and pepper
Crepes
I usually double the recipe because our family loves them.Â
(Submitted by Lavinia Belyavskiy)
Â
Crepes:
½ cup lukewarm water
1 cup milk
4 large eggs
4 tablespoons unsalted butter, melted. (plus more for sautéing)
1 cup all-purpose flour (or ½ cup whole wheat flour and ½ cup all-purpose)
2 tablespoons sugar
Pinch of salt
Cream Filling:
8 ounce package cream cheese, at room temperature
16 ounce small curd cottage cheese or farmer cheese
¼ cup sugar
1 tablespoon vanilla extract
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1 cup heavy whipping cream
2 tablespoons sugar
Topping:
Sweetened condensed milk, optional
Jam, optional (Raspberry is especially delicious!)
Directions:
1. Place all crepe ingredients in a blender in the order listed. Blend until smooth. Let the batter rest for 15–30 minutes (optional, but helps texture).
2. Heat a nonstick skillet (8–10 inches) over medium heat. Lightly grease with butter. Pour about ¼ cup of batter into the pan and immediately tilt and swirl to coat the bottom evenly. Cook for 30–60 seconds, or until the edges begin to brown and lift slightly. Flip and cook the other side for 15–30 seconds. Remove to a plate and repeat with remaining batter, greasing pan as needed.
3. Make the cream filling. In a mixer combine the first 4 ingredients. Mix until smooth and creamy.
4. In a separate bowl whip the heavy whipping cream and 2 tablespoons of sugar until soft peaks form.
5. Gently fold the whipped cream into the cheese mixture until fully incorporated.
6. Spread a few spoonfuls of the filling onto each crepe, then roll or fold as desired.
7. Top with a drizzle of sweetened condensed milk or jam if desired. Â
Mary's recipes:
Chicken Gyros
Servings: 8 (submitted by Mary Spatarel)
Marinade:
2 cups Greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon coriander powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
Chicken:
2 pounds boneless, skinless chicken thighs, pounded flat
Tzatziki Sauce:
1 large cucumber, shredded
2 cups Greek yogurt
1 tablespoon garlic, minced
¼ cup lemon juice
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
Salt, to taste
Pepper, to taste
Â
Other:
½ large yellow onion, peeled and root side removed
1 wooden skewer, sturdy, roughly 10 inches (25 cm)
8 pita breads
Onion, sliced
Tomato, sliced
Serve with:Â
Crispy Fried Zucchini with Best Dipping Sauce (see recipe below)
Easy Hummus Recipe (see recipe below)
Garlic Naan Bread (in place of pita bread) (see recipe below)
Diced red onion
Sliced olives
Shredded lettuce
Directions:
1. In a large bowl, combine marinade ingredients and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
3. Shred the cucumber, be sure to squeeze out any excess liquid. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes before using.
4. Preheat oven to 400°F (200°C). On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
5. Carve off slices of chicken to fill a pita or garlic naan bread. Top with onion slices, tomato slices, and tzatziki sauce. Can also serve with diced red onion, sliced olives, and shredded lettuce.
(This is a side dish I serve as an appetizer with my gyros… and I can’t overemphasize how good that garlic sauce is.)
(I use it for gyros or as a pita chip dip on a side.)
(Instead of pita bread for gyros, I make this garlic naan bread to roll all the things in. I prefer it over pita bread, it’s far more fluffy and of course the garlic!)
Pad Thai Recipe
(submitted by Mary Spatarel)
Sauce:
¼ cup tamarind paste
¼ cup fish sauce
¼ cup brown sugar
2 tablespoons lime juice
3 tablespoons soy sauce
Crushed chili peppers, optional
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Noodles and Proteins:
14 ounce rice noodles
2 tablespoons peanut oil
1 ½ pounds chicken thigh meat or 1 ½ pounds shrimp
2 eggs
Vegetables:
2 tablespoons peanut oil
6 ounces bean sprouts
4 large cloves of garlic
¼ cup chopped green onion
½ teaspoon red pepper flakes
Toppings:
½ cup crushed peanuts
2 tablespoons minced fresh cilantro
Bean sprouts
Carrots
Red cabbage
2-3 wedges of lime
Serve with:
Shrimp Spring Rolls with Peanut Dipping Sauce (see recipe below)
Thai tea (see link below)
Â
Directions:
1. In a small bowl, mix together all ingredients to make the sauce. Set aside.
2. Cook rice noodles according to package instructions. Drain and set aside.
3. Heat 2 tablespoons peanut oil in a large pan or wok over medium-high heat. Add chicken or shrimp and cook until fully done (about 5–6 minutes for chicken, 3–4 minutes for shrimp). Remove from pan and set aside.
4. In the same pan, crack in the eggs and scramble until fully cooked.
5. Put the cooked noodles in the pan with the eggs. Pour in the sauce and toss well to coat. Cook for 2–3 minutes until noodles are tender and absorb the sauce.
6. Return the cooked chicken or shrimp to the pan. Add 2 more tablespoons peanut oil, bean sprouts, chopped garlic, green onions, and red pepper flakes. Stir and cook for another 2–3 minutes.
7. Spoon Pad Thai onto plates. Top with crushed peanuts, cilantro, fresh bean sprouts, shredded carrots, and red cabbage. Add lime wedges on the side for squeezing.
(You can make them ahead of time, just make sure to plastic wrap each individual roll as it is made up of rice paper wrap and those dry up quick and become crunchy on the outside…. Just to keep in mind if preparing a few hours ahead or even a day ahead.
Amazon.com : Number One Original Thai Tea Mix ChaTraMue Thai Tea for Boba Tea, Hot Tea, Iced Tea (Red Label 50 Tea Bags) : Grocery & Gourmet Food
(This is the Thai tea I make. Brew it as you would any loose leaf tea. Once done brewing, pour into a pitcher full of ice and use condensed milk to sweeten to your own taste.)
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