Stuffed Bell Pepper Recipe

 

A guest post from Gloria:

pepper

Ground Beef Stuffed Bell Peppers

I was so excited to get green bell peppers in my Brewers Organics produce box this week!  I loved when my aunt made stuffed peppers when I was little and was excited to try it on my own for the first time.  Unfortunately, I don’t have her recipe, so I had to do some research to make my own.  We added a few extra things and it was absolutely delicious!  I will definitely be keeping this recipe in my box for future meals.

 

 

Ingredients:

  • 6 organic green bell peppers, tops cut away and seeds removed
  • 2 tablespoons vegetable oil
  • 1 cup finely chopped yellow onions
  • 1 pound ground beef
  • About 8 pieces cooked bacon, crumbled
  • 3 organic tomatoes, chopped (from my Brewer’s Organics box)
  • 1 tablespoon minced garlic
  • 1/4 cup finely chopped fresh parsley leaves (I used this from my garden)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cooked long or medium-grain white rice
  • 8 ounces tomato sauce
  • Water
  • Parmesan Cheese

Directions:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a rolling boil.  Drop the peppers in until they are tender, about 2-3 minutes.  Drain upside down on paper towels.  (I did this in two batches)
  • Prepare rice according to package.
  • In a large sauté pan, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the beef, bacon, tomatoes, garlic, parsley, salt and black pepper.  Cook until the meat is browned, stirring with a heavy wooden spoon, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from heat.
  • Place the bell peppers upright in a baking or casserole dish.  Stuff the peppers with the rice mixture and pour just enough water into the dish just to cover the bottom.
  • Bake until the peppers are very tender – about 25 to 30 minutes.
  • For the last 5 minutes, I added some parmesan cheese to the tops of the peppers.

Stuffed Pepper Soup

Though I know the weather has been getting warmer and the thought of turning on the oven or having the crock pot on all day is not very appetizing but I wanted to share a family favorite soup recipe.  It’s pretty light, delicious and makes a very generous portion to eat for the week and be able to freeze some for later as well. 
 
Stuffed Pepper Soup

1 lb. ground beef 
1 c. uncooked quinoa 
28 oz. tomato sauce 
28 oz. diced tomatoes 
2 peppers (any color…I used yellow and red), cut into chunks
1 yellow squash or zucchini, cut up in chunks
28 oz. water 
1 serving vegetable or beef bouillon 
Salt and Pepper to taste
 
1. Brown ground beef and rinse before putting into the crock pot. Rinse the quinoa as well. 
2. Clean and cut up veggies. 
3. Put all ingredients into crock pot.  I always see how thick the soup is at the end and add more water if it’s too thick. 
4. Cook on low for 4-6 hours or until quinoa is fully cooked. 

My mom makes this soup year round and I always really enjoy it.  We also have a small salad with veggies, nuts and a little cheese sprinkled on top and every once in a while some hearty bread to dip in it. 

I hope you like it as much as I do.

Happy cooking!

Meet Blogger Katie: Sunny Side Eggs in Pepper Slices

Katie

 

Meet Blogger Katie and check out her beautiful recipe for Sunny Side Eggs in Pepper Slices.

Katie Berg is a freelance photographer based out of Milwaukee, WI who loves art, food and design.  Her photography takes a journalistic approach to whatever she shoots whether it be fashion, food or weddings. Her interest in organic food is propelled by the constant drive to be healthy in mind and body and to support local resources.

Katie graduated with a BFA from the Milwaukee Institute of Art and his since rooted herself in the arts. She also co-owns a local publication, Two Cents MKE magazine, that shares the secret gems that make Milwaukee unique! If she’s not working, you can find her outdoors sailing in the summer or skiing in the winter. Some of the best projects she works on is always due to amazing collaboration among others, helping to create something much bigger than first imagined! Writing and sharing images with Brewers Organics is just that!

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Katie recently received her first produce box from Brewers Organics.  Here is what she had to say about it:
My first box from Brewers Organics was delivered this week! I was very excited to unload all my Standard box after it was dropped right at my front door! It really is an extraordinarily convenient service! The grocery store has so many options (and very limited and expensive Organic options) that it’s sometimes hard to think of your weekly meals as you shop and plan ahead. I feel that the contents are like a box of crayons. You have to work with the colors you’re given in the box to make up the picture. I think my weekly box of fruits and veggies will force me to work with those ingredients more creatively, as I pick and choose my veggies out of the box to create a meal. I find in many aspects of life, that working within given boundaries can help make life a little easier and push you more creatively, than the daunting open canvas with all options available to you. I’m very excited that I chose to join Brewers Organics and look forward to the coming weeks where the contents change with the seasons and test my cooking boundaries! Each week will be a new picture, a new meal!
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Sunnyside Eggs in Pepper Slices:
This is a really creative and colorful way to serve up breakfast!

(1) Slice orange, red or green peppers whole about 1-2 inches thick

(2) Place the peppers in a skillet with a little bit of oil. Heat and flip so each side is hot and cooked just enough that it’s not raw.  You could also grill them.

(3) Crack the eggs into the pepper slices in the skillet over medium heat. One egg per pepper slice.

I actually separated the yolks and egg whites into two separate bowls. Then poured the egg whites into the peppers first to protect the egg yolk. Then I spooned one yolk into each pepper. Some egg whites may spill out from under the slices, but if you cut them straight, they hold 90% of it, just cut away any excess after they’re done.

I covered the pan to cook the yolks a little faster since these won’t be flipped. Just season with salt and pepper and you’re done!

I served with avocado slices and a little bit of salsa verde to spice it up.