Colorful and crispy, peppers of all colors stand up well when baked. Pick your favorite varieties at the market right now and stuff them full of everything from rice to cheese.
1. Risotto-Stuffed Peppers and Zucchini (pictured above)
Rachael’s risotto can be stuffed in either peppers or, so keep that in mind if one looks better than the other at the market. The zucchini can be mixed with small firm yellow squash rather than red peppers.
Continue Reading Summer Fest: Stuffed Peppers 5 Ways
Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: peppers.
Sweet bell peppers come in a variety of colors, making for an easy-on-the-eyes summer dinner. They’ll stand up to grilling and baking, making them a great vehicle for meats, rice, cheese or all of these combined. Hollow out a pepper before stuffing it to the brim with these delicious recipes.
Continue Reading Summer Fest: 5 Favorite Recipes for Stuffed Peppers
Bal Arneson's potato-and-rice stuffed peppers.
American stuffed peppers are usually packed with ground meat and rice or breadcrumbs, sometimes covered in tomato sauce, and baked till they’re tender. But the American way isn’t the only way; stuffed peppers are common across the globe — in Mexico, Chiles Rellenos are poblano peppers stuffed with cheese, then battered and fried. The Spanish stuff their peppers too, often the piquillo variety, filling them with rice, manchego cheese, cod or beef, and in India, peppers are stuffed with mashed potatoes, onions and spices. Spice Goddess Bal Arneson adds brown rice to mashed potatoes in her Indian-spiced stuffed peppers, making them a filling meal and a great way to use up leftover rice or mashed potatoes.
The recipe calls for pomegranate powder — you can find that in Indian markets, health and specialty foods stores or online. If you can’t find pomegranate powder, use a squeeze of lime juice instead, but if you do buy it, also try it in Bal’s Vegetarian Burgers, or add a teaspoon to a fruit smoothie.
Continue Reading Meatless Monday: Stuffed Peppers
Spice Goddess Bal Arneson's Red Pepper Soup - Indian Style
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
In celebration of Summer Fest: pepper week, I decided I’d like to pick a peck of peppers, Peter Piper-style. But my peck would be a virtual one, a peck of the best peppers on the web. To do this, I’d first need to figure out what a peck is. Some quick research proved to me that a peck is a customary unit of dry volume, equivalent to 2 gallons, 8 dry quarts, or 16 dry pints. (And 4 pecks make a bushel.) Turns out that a measure of dry volume doesn’t translate as well online as I’d hoped, but in the spirit of a peck, I’ll pick 8 of my favorite pepper recipes out there — one for each gallon. Try to top that, Peter Piper.
Continue Reading Summer Fest: Peck of Perfect Peppers