Meat and Rice Stuffed Bell Peppers

Serves 6

Ingredients:

6 bell peppers

1 pound ground beef

1 1/2 cups cooked long grain rice (white or brown)

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder (or use 2 cloves garlic)

1/4 teaspoon onion powder (or use 1 small onion)

1 teaspoon Italian seasoning

salt and pepper to taste

*can top with shredded cheese, if desired

 

  1.  Preheat oven to 350 degrees F.
  2. Cook rice.
  3. In a skillet over medium heat, cook the beef until evenly browned.
  4. Remove and discard the tops, seeds, and membranes of the bell peppers.  Arrange peppers in a baking dish with the hollowed sides facing upward.  (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  5. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper.  Spoon an equal amount of the mixture into each hollowed pepper.  Mix the remaining tomato sauce and Italian seasoning to a bowl, and pour over the stuffed peppers.
  6. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.  You can add shredded cheese on top of each pepper for the last 15 minutes of cooking, if desired.  ENJOY!!

Vegetarian Stuffed Bell Peppers

Makes 6 Servings

Ingredients:

3 cups cooked quinoa

1 (4 ounce) can green chiles

1 cup corn kernels

1/2 cup canned black beans, drained and rinsed

1/2 cup petite diced tomatoes

1/2 cup shredded pepper jack cheese

1/4 cup crumbled feta cheese

3 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder, or more to taste

Kosher salt and freshly ground black pepper, to taste

6 bell peppers, tops cut, stemmed and seeded

 

  1.  Preheat oven to 350 degrees F.  Line a 9 x 13 baking dish with parchment paper.
  2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses (optional), cilantro, cumin, garlic, onion, and chili powder, salt and pepper, to taste.
  3. Spoon the filling into each bell pepper cavity.  Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25 – 30 minutes.
  4. Serve immediately.

Hot Pepper Jelly

Ingredients:

3/4 cup chopped hot peppers (leave seeds if Lemon Drop peppers) You can adjust this amount depending on your heat preference.

2 cups of chopped sweet bell peppers (if you adjust the hot pepper quantity, make up for it with sweet bell peppers)

2 and 2/3 cups apple cider vinegar

4 teaspoons calcium water (comes with Pomona’s Universal Pectin)

2 1/2 cups honey or 4 2/3 cups sugar

3 teaspoons Pectin powder

  1.  Add chopped peppers to the vinegar, then add the calcium water.
  2. Bring the peppers and vinegar to a boil.  Simmer covered for 5 minutes.
  3. Stir pectin into 1 cup honey or 1 cup of the sugar
  4. Add this to the pepper/vinegar mixture and stir until thoroughly dissolved.
  5. Add the remaining honey or sugar, and bring the mixture to a boil, then remove from heat.
  6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2-piece lids.
  7. Put filled jars in boiling water to cover.  Boil 10 – 15 minutes (add 1 minute more for every 1,000 ft above sea level.)
  8. Remove from water.  Let jars cool.  Check – seals/lids should be sucked down.

YIELD: 7 half-pint jars

Vegetable Chile

Well, with 30’s at night and cool 60’s during the day, Fall’s finally here.  .   . and time for comfort food.  Here’s a delicious Vegetable Chile which uses many of your Phocas Farms veggies.  This recipe is from Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  If you’re open to a healthier, “back to your roots”, way of living, this informative book full of recipes and wonderful information is a must.

Serves 8

Ingredients:

1 eggplant, peeled, cut into 1/2 inch cubes, salted and drained in a colander for 1 hour

(this removes the bitterness of the eggplant)

2 zucchini, diced, salted and drained in a colander for 1 hour

about 1/2 cup extra virgin olive oil

2 onions, chopped

1 red bell pepper, seeded and diced

1 yellow or green bell pepper, seeded and diced

1 cup chicken stock

1 can chopped tomatoes, or 4 fresh tomatoes, skins removed

1 small bunch basil leaves, cut up

2 tablespoons chile powder

3 cloves garlic, peeled and mashed

1 tablespoon ground cumin

1 tablespoon oregano

2 cups black beans, cooked

2 cups corn kernels, fresh or frozen

chopped green onions for garnish

grated Monterey Jack cheese for garnish

creme fraiche (or sour cream) for garnish

Rinse eggplant and pat dry.  Saute’ in batches in several tablespoons olive oil and transfer, using a slotted spoon, to a large casserole, adding more oil as necessary.  Rinse zucchini and pat dry.  Saute’ in batches in olive oil and transfer, using a slotted spoon, to casserole.  Saute peppers and onions in batches and transfer to casserole.  Add stock, tomatoes and seasonings to the pot, bring to a boil, skim and simmer for 1 hour.  Add beans and corn kernels and simmer another 1/2 hour.  Serve with garnishes.