Our CSA program is quite handy. Every week we get a box of fresh organic fruits and veggies delivered to our door. It helps us eat seasonally and locally, and actually simplifies my meal planning. This winter, with my bounty of beef and salmon in the freezer, squash in the garage, and various preserved veggies in the pantry, all I have to do is check the upcoming bin contents for the week, skim a few cookbooks, pull out the meat to thaw, and my week is good to go.
I try to work with whatever the box brings, but occasionally I make use of the ability to submit substitution requests. Green peppers are a vegetable that almost never make it into the house. They are not a favorite of Jer’s stomach or my tastebuds. But through some technical difficulties on the website, we have had two weeks since the beginning of the year that brought us green peppers to consume, so I had to decide what to make with them.
My grandma used to love making stuffed green peppers. I remember her baking whole trays of them and then keeping them individually wrapped in the fridge for her late-night snacks. Grandma and I used to compete for who would get home the latest-her coming from a prayer meeting or healing conference, and me coming from a Bible study or church party I was running. My mom would wait up for both us, and then we would all sit around and chat, eating our preferred snacks. Mine varied, involving toast or cereal, or a couple slices of cheese, or sometimes just an entire head of steamed broccoli with butter. Sadly, even though grandma offered, I never ate her green peppers.
Grandma isn’t here to give me her recipe, but I remembered the basics-seasoned ground beef, cooked rice, sauteed onions, all baked in the pepper with some parmesan cheese on top. I used some leftover quinoa and added homemade salsa to the beef. It was pretty good. Then on the second green pepper delivery, Jer looked at our box and came up with a tastier version, which ended up being grain-free and full of good fats. He still had to take some digestive enzymes, and I didn’t finish my green pepper, but the filling was delicious. Next time you get some peppers, you should try it out.
Jer’s Stuffed Peppers
This can be adapted for as many people as you need-the proportions below are for each pepper.
One sweet pepper-green, or my favorite, yellow
1/4 lb ground beef
1-2 Tbls finely diced onion
1 Tbls salsa
half an avocado, diced
1/4 c cheese , small dice (we like Tillamook from Oregon, because the cows spend some time on pasture, so the nutrient content is higher, but it is still economical)
Slice pepper in half and clean out stem and ribs. Brush lightly with oil and roast in oven for 20 mins at 400 degrees. While it cooks, saute ground beef and onions. When beef is cooked through and onions are soft, add salsa, and any additional seasonings you would like-salt, pepper, garlic, hot sauce, etc. When peppers are ready, remove from oven and turn on broiler. Mix cheese and avocado into the beef, then stuff filling into the peppers. Broil for 3-5 minutes until cheese is melted. Serve with addtional salsa and cortido.