Inspired by Rita’s Romanian Meatball with that tasty tomato soup sauce and since we were at that time still under 14-day quarantined following crossing provincial borders after selling of our sailboat, I foraged in my garden and pantry for dinner. One jar of roasted red peppers and a bunch of greens became the base for a delicious meatless meal.

Trying to use as few dishes as possible I first sautéd the greens and set them aside to cool in a  large bowl. I used beet greens which gave a very dark, more substantial, almost meaty texture, pumpkin leaves (de-spiked of course) and some kale. (If you are interested head back to my Stuffed Pumpkin Blossoms recipe…but please come right back to get your veggies on…)

Then I wiped out the pan to prepare the sauce. You could prepare the sauce in advance and keep in the refrigerator. Also I would also suggest doubling the quantities because it makes a delicious super easy sauce for pasta.

I used my Omnia muffin insert to bake the dumplings but they could easily have been baked in the prepared pan, side by side, as well.

See how meaty these look?  So tasty! So healthy! So relatively easy! And because I shopped my pantry and garden there was no extraneous supermarket human contact …just as the quarantine rules dictate.

Bye bye for now. I’ll be back soon with yet another Friend’s Fave recipe, perfect for satisfying your sweet tooth cravings.

Baked Green Dumplings in Red Pepper Sauce

Servings 6 Dumplings
Calories 277kcal


  • large frying pan
  • Large mixing bowl
  • Omnia stove top oven (for the ovenless)
  • Baking pan (for conventional oven users)


For green dumplings

  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 cup onion finely chopped
  • 10 cups *greens finely chopped (see Galley Notes below)
  • salt & pepper to taste
  • 1 cup fine bread crumbs
  • 1/2 cup feta crumbled
  • 1-2 eggs
  • 1/2 cup grated parmesan cheese
  • fresh basil or parsley to garnish

For red pepper sauce

  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1 pinch dried chilli flakes more to taste
  • 1 16 oz jar roasted red peppers drained, chopped, reserving 2 tbsp liquid
  • salt and pepper to taste
  • 1 tsp dried basil
  • 1/2 cup **cream see Galley Kat Note below


For dumplings

  • In large fry pan heat oil and saute garlic and onion until fragrant
  • Add greens to pan and saute for 5-10 minutes until softened and any remaining liquid has been cooked off.
  • Season to taste
  • Dump mixture into large mixing bowl and set aside for a few minutes to cool.
  • Add bread crumbs, feta, one egg and mix well. Squeeze a spoonful to see if it holds well. If not add second egg
  • Form into 6 dumplings
  • For conventional oven, place dumplings in small baking pan and cook for 15-20 minutes at 350 ° or until dumplings have brown and feel frim to the touch
  • For Omnia stove top users, place dumplings in prepared baking pan or muffin insert, cover and place on pre-heated base plate on high for 5 minutes. Reduce heat to medium low and continue cooking for another 15 minutes or until lightly brown and firm to the touch.

For the sauce

  • Wipe out fry pan and saute garlic and chillis in butter for about five minutes being careful not to scorch the garlic
  • Add peppers and continue to cook For about fifteen minutes or until the sauce begins to thicken. Season
  • Stir in cream and adjust seasoning if needed.


  • If using Omnia muffin insert, remove dumplings and place into prepared Omnia baking pan. Pour sauce evenly over the dumplings and sprinkle with parmesan. Cover and place on pre-heat base plate and cook on high for five minutes. Reduce heat to medium and continue to cook until heated through and cheese has melted
  • For conventional oven users. Pour sauce evenly over the dumplings in baking pan, spinkle with parmesan and bake at 350 ° until heated through and cheese has melted.
  • Garnish with fresh herbs

Galley Kat Notes:

*Try kale, beet greens, chard, spinach, pumpkin leaves or a combination of.  Add a handful of fresh herbs like parsley, basil or cilantro if available. For this recipe I used beet greens, pumpkin leaves and kale.
**I’ve also used evaporated milk when cream isn’t available.


Calories: 277kcal | Carbohydrates: 19g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 513mg | Potassium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1342IU | Vitamin C: 17mg | Calcium: 221mg | Iron: 2mg

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