09/21/2022
Fall is settling in and we are down to just a couple more markets this season. Enjoy the cooler weather and eating from our local harvest. Our vendors bring this community the best, highest quality produce and products around. Check the website for upcoming line ups: realfarmermarketco.com
Enjoy this comfort food recipe. Many ingredients can be found at the farmers market. Below are a traditional and vegetarian version. Eat well ~ be well.
TRADITIONAL STUFFED PEPPERS
Bell Peppers (I get an assortment of colors when possible)
1 lb Ground beef
1 Egg
1 c Cooked rice
Fresh parsley, chopped
¼ c grated parmesan
1 T Garlic salt
Tomato sauce (if none on hand, just use a small can of tomato sauce)
In a bow mix together ground beef, rice, egg, parsley, parmesan and garlic salt.
Insert paring knife on top and cut out the top. Remove seeds. Place peppers in a baking dish that can be covered.
Stuff peppers with ground beef mixture. Dump sauce on top and a little water (¼ c or so) Bake at 350 for 45 - 60 min or until peppers are soft when poked and beef is cooked through. Baste over peppers with the sauce on the bottom of the pan a couple of times.
VEGETARIAN STUFFED PEPPERS
1 tablespoon
extra-virgin olive oil or vegetable oil
½
medium yellow onion, diced
1 teaspoon
salt
1 cup
uncooked white rice
1 ⅔ cups
vegetable broth
1 (13.5-ounce)
can diced tomatoes
3 to 4
green onions, chopped
2 tablespoons
taco seasoning (homemade or store bought)
1 (13.5-ounce)
can black beans, drained and rinsed
1 cup
frozen corn
1 cup
shredded pepper jack cheese
Minced fresh cilantro (optional)
Preheat the oven to 400°F with a rack in the center position. Grease a 9 x 13-inch baking dish with olive oil.
Trim, deseed, and dice one of the bell peppers. Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible. Discard the seeds and ribs.
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring, until just softened, about 4 minutes. Stir in the rice and salt and cook for about 3 minutes more. Stir in the broth, tomatoes, green onions, taco seasoning, and bell pepper.Bring the rice mixture to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 25 minutes. Stir in black beans and corn, until fully combined and warmed through.
