Season 2 :: Week 4

Yes, we didn't post during our third week. Sorry for that but we did let all our facebook friends know we would be at the Market. We didn't totally forget about everyone.

I shall make it up to you by posting a killer recipe! We have been eating these stuffed peppers weekly and they are so delicious. Roasting the peppers gives them a get taste and texture.

Before I get to the peppers though, I want to let you know we will be at the Ferndale Public Market tomorrow. Our melons aren't ready yet (hopefully we will have some in a couple weeks, they are a few weeks behind) but we will have:

Kale
Salad Mix
Heads of Red and Green Leaf Lettuce
Purple and Yellow String Beans
Baby Carrots
Purple and Orange Carrot Mix
Red Cabbage
Fingerling Potatoes (both pink and yellow)
Snap Peas
A Handful of Heirloom Tomatoes
Flower Bouquets

Now for the stuffed pepper recipe. This is both vegetarian and gluten free but if you want to throw some ground beef or turkey in the mix, that would be good too!

Stuffed Peppers

created by Emily Marrs

feeds 2 (for main dish) or 4 (as a side dish)

INGREDIENTS

4 bell peppers

3/4c brown rice, cooked

1T olive oil/butter

1/2 onion, diced

1 small tomato, diced

1/2c cheese, grate

1/2t salt

METHOD

1. Remember your rice must be cooked, so you may want to do that first. Preheat the oven to 350 while you are at it too.

2. Roast the peppers. If you have a gas stove, this works super well, just place the peppers on the open flames and turn as each side blackens. If you have an electric stove, I think you will need to use the broiler in your oven (just make sure you use the shelf closest to the broiler). Remember to turn the peppers when they blacken. The entire pepper won't turn black but big spots will.

3. Put the blackened pepper in the plastic bag and let sit for 10 minutes.

4. While the peppers are sitting, go ahead and put your oil in a sauté pan. Sauté your onions for about 5 minutes or until soft.

5. Put the rice, cooked onion, tomato, cheese, and salt in a mixing bowl. Mix them all up.

6. Take your bell peppers out of the bag. Use the edge of a knife to scrap off the blackened areas of the peppers. If you don't get it all off, that isn't a big deal. Just do the best you can.

7. Cut the top off your peppers and take out the seeds.

8. Stuff each pepper with the rice mixture. Place them each in an oven pan, I use a small one.

9. If there is leftover rice-mix, go ahead and put it on the top of all the peppers in the pan.

10. Cover with tin foil.

11. Bake for 20 minutes.

12. After 15 minutes, take off the foil and bake uncovered for 10 more minutes. After that, they're ready!

Enjoy!

- Emily