Tuesday, September 20, 2011

Peck of Peppers

Peter Piper called.  He wants his peppers back.

Our September garden decided to grace us with green bell, banana, and giant jalapeno peppers - all at once.
When life gives you lemons, make lemonade.  When it gives you a peck of peppers...

Stuffed Peppers 
Cut the tops off of 6 large bell peppers.  Remove the seeds and membrane.  Finely dice the usable parts of the tops and set aside.  Blanch the peppers in boiling water, then drain and set aside to cool.

Make the stuffing by placing a tablespoon of olive oil and a tablespoon of butter into a large skillet.  Add half a cup each of diced onion, diced celery, and the diced pepper.  Saute the vegetables for about 5 minutes until tender, then add a 14 oz can of diced tomatoes, an 8oz can of tomato sauce, 1 crushed clove of garlic, 1 teaspoon of oregano, 1 teaspoon of dried basil, and salt and pepper to taste.  Simmer for about 10 minutes. 

Meanwhile, combine 1 lightly beaten egg with 1 1/2 pounds of lean ground beef, 1 1/2 cups of cooked rice, 1 tablespoon Worchestershire Sauce, 1 cup of the sauce from the skillet, and salt and pepper to taste.

Place the peppers in a deep baking dish, stuff with the filling and then ladle the remaining sauce from the skillet over all.  Bake uncovered at 350 for an hour.  If you like, just before the peppers are done, top them with 1 cup of grated cheese of your choice and allow the cheese to melt before removing from oven.

So now what do I do with all those banana peppers and giant jalapenos?
I'm open to suggestions but make them quick.  These things aren't going to hang around forever.  


1 comment:

  1. Beth, they freeze without cooking. I slice my extras up and tuck them into freezer bags and freeze. Then they're all ready for when I need to fry some up with onions - I just open the bag, take out as much as I need, throw in the frying pan and put the rest back in the freezer.