More yummies from my garden
Posted by Range Officer Rhonda on July 30, 2008
Yesterday I helped my husband bring in more produce from the garden. The catch of the day yielded a dozen bell peppers, some cherry peppers and more tomatos. My overstuffed refrigerator couldn’t take much more and the counters are getting full again with the zuchinni, yellow squash, peppers, tomatoes, potatoes and more, so it was time to cook up a new dish for our evening meal. Some of the ingredients are local from my garden or freezer, but I added in mushrooms with brown and wild rice, olive oil and sea salt. The mushrooms COULD have come from here, but they were from Arkansas. The rice came from Houston. I try to keep as much of my ingredients somewhat local as I can to help with the gas crisis.
Stuffed Bell Peppers
- 4 large green bell peppers, stems and seeds removed, left whole
- Rice for 4 servings
- Finely chopped sausage (deer/hog), about one cup
- 6 small tomatoes, diced
- 1 green pepper, finely chopped
- 1 clove garlic, minced
- 1 cup mushrooms (fresh – diced)
- 1/8 cup olive oil
- 1 cup water, more if needed (for rice)
- 1 teaspoon grated sea salt (more or less to taste)
- handful of fresh herbs (basil, parsley, oregano) chopped fine
Preheat oven to 375 degrees. Set aside a large iron skillet that has been lightly greased with olive oil.
On stove top, bring water to rapid boil and stir in the rice. Let it boil on high about 7 minutes until water is absorbed, add more water if needed. Just before it starts to stick to pan, add remaining ingredients except for whole peppers. Mix thoroughly and warm on medium heat for about 3 minutes. Remove pan from fire. Put prepared cast iron skillet (or dutch oven) on counter and center within it the 4 whole cleaned peppers with openings on top. Spoon rice mix into peppers, any remaining can be bunched around the outside edges. Cover with foil and bake for 45 minutes. Top with cheese if you like as it comes from the oven. I used parmesan this time. Serve immediately. Serves 4 people, but we three managed to polish it all off and want more. Along with the pepper main dish, I served steamed green beans with tiny boiled potatoes mixed in, a dash of salt & pepper. Our garden grapes were for dessert and cool herbal tea quenched our summer thirst.
NOTE: this recipe can easily be made in your dutch oven outside, you may have to replace the coals to get the full cooking time, so keep extra coals ready. If you have thawed out more sausage from your freezer than needed, this is a good use for the coals!