Follow my adventures in finding out how my local CSA produce was grown, growing my own produce, and embracing my inner “homemaker goddess” in the Good Eats series.
Sniff. Sniff.
My CSA is coming to an end. Hen House’s program runs through September 25 and we are out of town next week, so I’ll only have one more Good Eats post to show you after this one.
Pictured: Good Natured Family Farms Ribeye Steak, Cheese, and (2) Honey Bears, Farm to Market Bread, Green Peppers and Apricot Jam from Blackberry Hill Farms (which I will be using to make Pulled Pork Tacos).
Pepper are really BIG and PLENTIFUL this time of year. In fact, peppers similar to the ones in the CSA are on part of the Hen House Deals this week for $.50 each. Find ones that look like little bowls and you’ll be able to make one of my favorite vegetarian meals – Stuffed Green Peppers.
Stuffed Green Peppers
Ingredients
1 cup uncooked rice – not instant
1 15 oz. can of black beans, drained and rinsed
2 tablespoons of chili powder
1 teaspoon of cumin
1 cube or teaspoon of chicken bullion
1 tablespoon of vegetable oil or butter
1 clove of garlic
1/4 cup onion, chopped
4 green bell peppers – big enough to be a mini bowl
1 cup shredded cheddar (or more if you are like me)
1 can Ro-tel, drained
Directions
1. Preheat oven to 400 degrees.
2. In a saucepan, bring 2 cups of water to a boil. Add rice and stir. Reduce heat and simmer for 20 minutes.
3. While rice is cooking, in a separate saucepan, heat oil or melt butter over medium heat. Add onion and garlic and cook till tender. Add drained Ro-tel and set aside.
4. Combine cooked rice with Ro-tel mixture and add black beans, chili powder, and cumin. Set aside.
5. Cut the tops off of the peppers and remove ribs and seeds. Spoon about 2 tablespoons of rice mixture into bottom of peppers. Sprinkle with cheddar cheese. Keep alternating till pepper is full and cheese is on top.
6. Place peppers in a 9×9 glass dish and cover with tin foil. Place in preheated oven for 45 minutes. Take off tin foil and cook uncovered for an additional 10 minutes or until cheese is bubbly.
7. Serve with your favorite hot sauce and enjoy!
It has been really fun to explore locally grown produce – to see where it comes from and to meet the farmers and growers. I learned a ton. A special thanks goes out to my dear friends at Hen House for allowing me behind the scenes of their Buy Fresh. Buy Local. program. We are truly fortunate to have such a progressive thinking grocer in our area. I know we all enjoy shopping there because of their double coupons – but they are truly an A+ organization in and out.
Do you have a favorite dish with green peppers? Let me know in the comments.
