Fall Produce Features Perfect Bell Peppers

The frost is coming. The temperatures are creeping down each night, going a degree lower and getting within striking distance of the first freeze. The frost will soon be on the pumpkins. Yes Autumn is here. As the garden patch is reduced to empty rows… the bell pepper plants still are heavy with beautiful colors of a fall palate. Our tomatoes are long gone, but the local orchard is still selling them by the 1/2 bushel. So… the mix of the vitamin rich, dark gems of tomato and red/green pepper are just perfect for an evening meal.

I made Stuffed Peppers last night, a great meal for watching the amount of food you intake, as the portion is made up, the option for seconds is not there.

Some slices of sharp Cheddar Cheese add a tangy contrast to this meal.

4 large Red/Green peppers
10 oz ground beef
3 sweet banana peppers, seeds removed and diced.
1 t salt
1 t. crushed garlic
1/2 t dried parsley
1 cup homemade tomato sauce, or one can of sauce
1/4 cup rice
1/2 cup water
1/4 t salt
1 t margarine

Turn oven onto broil. Place peppers on a cookie sheet and broil until skin is browned and bubbled! Turn to brown other side. About 4 minutes per side.
Place immediately in a paper bag, let sit on the counter 5 minutes to cool. Cut off top, discard seeds from peppers. Peel skins from peppers, set peppers aside.

In a frying pan, cook ground beef, banana peppers, garlic, parsley and salt break into small pieces. Brown meat.

In sauce pan, add margarine, salt and rice. Allow this to steam, when hot, add water and put on the cover. When liquid has cooked into rice, add to meat mixture. Add tomato sauce. Remove from heat.

Fill red/green peppers with meat/rice mixture. Stand peppers up in a baking dish place top back on each cut off bell pepper.

Bake at 350 for 15 minutes. Remove from heat and place a slice of sharp cheddar on each pepper as they are served. Serve some cheddar slices on the side for an accent.byDeborahonWednesday, October 01, 2008Military Life:,,

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