A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Tuesday, August 16, 2011

Stuffed Green Peppers

Oh how we look forward to this mid-summer dish!
When tomatoes, onions, peppers and corn are all ripe at the same time, it's time for stuffed peppers.  We always make enough for lunches or a light snack.  They keep well in the fridge and are just as good reheated.
Stuffed Peppers  makes 8 halves
4 large green peppers
1 pound ground beef
1/2 cup chopped onion
1 cup diced tomatoes
3/4 cup cooked corn
1/2 cup uncooked rice
1/4 cup Worcestershire sauce
1 teaspoon Italian seasoning
3/4 cup water
1/2 tsp salt, 1/4 tsp pepper
1 cup shredded cheese - any kind
salt for salting pepper cavity
--Halve peppers lengthwise, removing stems, seeds and membranes.  Immerse pepper halves in boiling water for 3 minutes.  Sprinkle insides with salt and invert on towel to drain.
Meanwhile, cook meat and onion until tender.  Drain fat.  Add all but cheese, cover and simmer 15-20 min (until rice is cooked).  Fill pepper halves with meat mixture, sprinkle generously with cheese.  Bake at 375 for 15 min--until heated through and cheese melted. 

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