In our house we've been trying to eat our way through the end of the CSA season. (Insert frowny emoticon).
I am disappointed that I let so much go to waste, but this was my first year as a CSA-er and next year I will be far better prepared.
Anyone have a chest freezer they'd like to hand over?
Anyway.
We were awash in a sea of bell peppers for awhile - so several varieties of stuffed peppers came out of the oven.
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| If only the boys would eat some. |
My stuffed peppers:
Either cut the tops of the peppers, or cut them the long way.
Toss with olive oil, salt, and pepper and place in a foil lined baking pan at 350 while you prep your stuffing.
Stuffing: Saute just about anything in a skillet. When everything's fully cooked, stuff the peppers and bake for and additional 15-20 minutes.
This week I cut the peppers the long way and for the stuffing: sauteed chorizo, peppers and onions.
After stuffing the peppers I covered them with cornbread batter and baked for about 35-40 minutes.
Woah nelly.
Anyone else awash in a sea of produce?
That sounds delicious. I'll have to try that. I don't know of ANY children that like peppers...I didn't when I was a kid, but I do now. There's hope for your kids (and mine!).
ReplyDeleteI like having lots of chopped peppers in the freezer. When I'm cooking, I just grab a handful and throw them into whatever. Wash, chop, freeze them spread out on a cookie sheet, then toss them in a container. Voila. They turn a tiny bit mushy, but you don't notice that when they're cooked in something. :)
Oh my, those peppers sound fabulous! I totally need to try your recipe!
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