Saturday, March 16, 2013

Stuffed Peppers

Now that we are in March, I am dreaming about warm weather, gardening, and fresh vegetables. It doesn't help that I am going through old photos, reminiscing about last summer. The hubby instead wants to spend tonight catching up on the Walking Dead. Needless to say, these photos are a lot nicer to look at that than exploding guts and rotting corpses on television.

Spring/Summer 2012
First CSA bundle
Pickled jalapenos
Yoshi and his ball
Carrot on the run
Eggplant bounty
We received many varieties of peppers and squash from the CSA last year and grew some in our garden as well. I made this one night when my fridge was overflowing with veggies. I can't wait for the CSA to start again come Springtime.

Stuffed Peppers
4 large peppers (red or green) or patty pan squash, tops and seeds removed
1 lb ground turkey or beef
1 onion, minced
1 jalapeno pepper, minced
2 cloves garlic, minced
2 tomatoes, diced
1 cup of cooked rice
1 8oz can of tomato sauce
1/2 tsp of cumin or to taste
salt and pepper, to  taste
small bunch of beet greens, chopped, or greens of your choice
large handful of cilantro, chopped
feta cheese

Preheat oven to 400 degrees.
Roast peppers for 15 minutes. If roasting patty pan squash, roast for 30 minutes.
Remove from oven and set aside.
Saute ground meat, onions, jalapeno and garlic until cooked. Add tomatoes, rice and tomato sauce.  Add cumin, salt and pepper. Add beet greens and cook until wilted. Remove from heat. Add cilantro. Stuff peppers with meat filling. Sprinkle top of peppers with feta. Cook in oven for 5 minutes.

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