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Stuffed Peppers

Smaller sized peppers can be stuffed with a variety of interesting fillings. Cook 1 c. cornmeal in 1 c. water with a little salt. After this cools slightly, add 1 egg and 1/2 c. grated cheese. Stuff into hot or sweet peppers and place in an oiled baking dish and brush with a little oil. Cover slightly with tomato sauce and halve a few Roma tomatoes in the spaces between peppers. Bake in hot (400 deg.) oven about 30 min. until tender. You can also stuff peppers with any of the grain-burger mixes available. Italians stuff hot banana peppers with sweet sausage. And of course there's the All American ground beef and rice stuffed pepper. Red peppers make exceptionally tasty stuffers.
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