Elwin and Co. Featured on Channel 7 News – WXYZ Detroit – Tips for Eating and Cooking Healthy

Chef Elwin Greenwald, owner of Elwin and Co., was featured on January 2, 2016, on Channel 7 News, WXYZ Detroit, providing tips for eating and cooking healthy. See recipe below for cooked feta stuffed fire roast peppers with olives, potatoes and green beans.


5 – 6 large red bell peppers (tops removed)
¾ LB Bulgarian Feta cheese
½ C all purpose flour
Kosher salt & black pepper to taste
2 eggs lightly beaten with some lemon juice
1 C unseasoned bread crumbs (Panko)
3 springs of fresh sage
Juice & zest of 1 lemon
1 TBL Dijon mustard
½ C premium quality Parmesan cheese
1TSP dry mustard
4 TBL unsalted butter
½ C good quality olive oil


Jellyroll pan or heavy cookie sheet
Parchment paper
Assorted chefs knives
Metal tongs
Clean dry brown paper grocery bag
3 medium size glass mixing bowls
Wire whisk
Wire cooling rack
Metal spatula
Decorative plates or serving platter


  • Preheat grill or oven to 400 degrees. If using your oven line the jellyroll pan with parchment paper, arrange the peppers evenly on the pan and place the pan in the hot oven. If using your grill arrange the peppers evenly on the rack.  Roast until the skin is charred but not burned, turning once or twice with the metal tongs.  This should take about 15 – 20 minutes depending on the grill or oven used so check often.
  • Carefully place the peppers in the brown paper bag and close tightly, this will enable the skins to separate from the flesh of the peppers.  Try to keep the peppers whole and carefully remove the skin and seeds.  Transfer to a wire rack to cool.
  • Slice the Feta cheese into about 10 – 12 1” slices and gently place 1 or 2 inside each roast pepper.  If the peppers tear a bit, don’t worry the breading will cover small tears.
  • Place the flour, and salt/pepper to taste in the first bowl and combine well.  In the second bowl place the beaten egg, some lemon juice, mustard and combine well.  Place the bread crumbs and the Parmesan cheese in the last bowl.
  • Heat the butter and olive oil in the sauté pan.  While you are waiting for the butter and oil to sizzle gently dredge each pepper in the flour, shaking off any excess. then the egg mixture letting any excess drain off and finally into the breadcrumbs shaking off any excess.  Gently press the pepper together to remove any air pockets. Place each stuffed pepper into the hot pan. Saute the peppers about 1 – 2 minutes or until a nice golden brown crust is formed.  Using the metal spatula carefully turn and repeat process until all the peppers are used.  Place the finished peppers on the jellyroll pan in a warm 225 degree.
  • Using the tongs and or the spatula gently place a stuffed red pepper on each plate or on the serving platter. Serve with the marinated  olives, green beans and potatoes.  Dollop some Garlic – Lemon mayonnaise on top and garnish with fresh herbs and lemon wedges.

To prepare the Garlic – Lemon Mayonnaise

In a small bowl combine 2 Cups of mayonnaise (home made preferred) with the juice and zest of 1 lemon, 2 TBL roast chopped garlic, 1 TSP chopped fresh parsley and ½ TSP Dijon mustard.