Meat and Rice Stuffed Bell Peppers

Serves 6


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


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


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

Honey-Lime Gazpacho

Serve this cold soup as a light entree, a lunch dish, or as a first course.


3 large ripe red tomatoes, cored, seeded, and cut up

2 medium cucumbers, seeded and cut up

2 medium orange sweet peppers, seeded and cut up

1 jalapeno, seeded and cut up

1 clove garlic, minced

1/3 cup lime juice

2 tablespoons honey

2 tablespoons fresh cilantro leaves

1 1/2 tsp grated fresh ginger

1/4 tsp sea salt

Lime wedges and green onions


In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeno, and garlic.  In a food processor, process mixture, half at a time, with several on/off turns until you have large chunks.  Place all of the mixture in the food processor bowl.  Add lime juice, honey, cilantro, ginger, and 1/4 teapoon sea salt.  Cover and process with several on/off turns until the mixture is just a little chunky.  If desired, season to taste with additional sea salt.

To serve, ladle soup into bowls. Serve with lime wedges and green onions.  Makes 4 (1 1/4 cup) servings. Sept 2008

Quinoa Tabbouleh Salad


1 cup quinoa

1 1/2 cups water

3 teaspoons salt

1/2 cup fresh lemon juice or lime juice

11/2 teaspoon ground cumin

1/4 cup extra virgin olive oil

3/4 cup parsley, finely chopped

1/4 cup fresh mint, finely chopped

6 – 8 scallions, white part and light green sections, finely chopped

1 red or orange bell pepper, chopped

1 cup cucumber, diced


Before cooking, rinse the quinoa thoroughly.

In a medium saucepan, add rinsed quinoa, water and 1 teaspoon salt.  Bring to a boil.  Reduce the heat, cover and simmer for 15 to 20 minutes.  If there’s excess water, drain through a strainer and then spoon the quinoa back into the saucepan.  Let sit uncovered or with a paper towel covering for 16 – 18 minutes.   Use a fork to fluff the quinoa.

To make the dressing, whisk together the lemon (or lime) juice, olive oil, 2 teaspoons of salt, and cumin.

Transfer quinoa to a large bowl, drizzle dressing over and toss until well combined.  Add remaining ingredients and mix until well combined.