This past weekend I finished harvesting the last produce from our garden and ended up with a huge mixing bowl full of green peppers. My plant had a rough start to the season, so the peppers I was coaxing each day to turn red weren’t going to make it before our next heavy frost. So despite my ambivalence towards green peppers, I decided to cook something, anything, with the last harvest of my garden.
Inventory of Last Harvest
- A ton of green peppers
- A handful of tomatoes
- A smattering of onions
Solution: Stuffed Peppers
This was the perfect recipe for our final harvest and it hit the spot on such a blustery, cool Fall day. Most of the ingredients I used were from our farm (except the cheese, rice, and garlic), which is always gratifying.
- 1 onion
- Garlic clove to taste
- Olive oil
- 2 hot peppers (Hungarian wax)
- 2 fresh tomatoes
- 1 lb hamburger
- Parsley to taste
- Basil to taste
- Salt to taste
- Pepper to taste
- 1 TB Worchestershire sauce
- 2 cups rice
- Tomato sauce (1 32 oz jar)
- 8 Green peppers
- Mozzarella cheese
- Parmesan cheese
Here is what I did:
- Sauté chopped onions and garlic in olive oil until tender.
- Mix in chopped hot peppers and diced tomato and sauté for a minute.
- Add hamburger and brown.
- Toss in seasonings and add Worchestershire sauce.
- Meanwhile, cook 2 cup rice in rice cooker or on the stove.
- Add tomato sauce to meat mixture and let simmer to mix flavors.
- Add rice to the meat mixture.
- Cut green peppers in half.
- Put a thin layer of rice on the bottom of your baking dish.*
- Place green peppers across baking dish.
- Fill peppers with filling and fill rice in cracks around peppers.
- Drizzle tomato sauce over the top of your stuffed peppers
- Bake at 350 degrees for 50 minutes. Remove from oven and top with mozzarella and Parmesan cheese. Bake for an additional 10 minutes.
*We like our stuffed peppers more like a casserole than individual stuffed peppers. You can skip this step if you like the peppers stuffed without additional filling.