This time of year I often find myself with dozens of peppers from my home garden lined up on the counter. This recipe is a beautiful way to showcase the wonderfully whimsical shapes of homegrown peppers.
The recipe calls for ground beef, but any type of ground meat would work well including ground sheep, goat, venison, or pork sausage. Cooked lentils would also be a yummy substitution for meat.
Served with cherry tomatoes or a salad of sliced cucumbers, stuffed peppers make a celebratory summer meal.
18 small multicolor bell peppers
½ an onion finely minced
1 lb of Ground Beef
1 cup long grain brown rice
½ cup parmesan
3 tablespoons lard or butter
fresh garden herbs, to taste
salt and pepper, to taste
Saute beef in a skillet until brown
Drain the fat into the pot you will use to cook the rice
Stir the cup of rice into the fat on high heat until rice is coated and aromatic and ‘milky’, about 2-5 minutes
Add 2 cups of water, bring to a rolling boil then cover and simmer until all water is absorbed (about 40 minutes)
Combine the lard or butter and onion in a skillet and heat on low until onion is clear
Cut the top off of the peppers and set aside (note: if you have especially long or especially small peppers you can cut them along their sides instead of cutting off their tops)
Combine ground beef, rice, cheese, herbs, and salt and pepper and scoop mixture into the open tops of the peppers
Local resources for ingredients in this recipe
Peppers: The hot dry weather has produced a bumper crop of peppers at Off the Fence Farms. There are many ways you can buy peppers from Off the Fence Farms
Direct from Off the Fence Farms
Friday, Downtown Evansville Market
Saturday, Historic Newburgh Market
Saturday, New Harmony Market
it’s a good idea to call your independent grocer for availability.