Tuesday, September 11, 2012

Stuffed Green Peppers

Don't you just love fall, when the Farmer's Markets are overflowing with fresh produce?  The only fruit missing this year is the beloved' peach...the crop fell victim to the freezing temperatures earlier in the season.  The green peppers are abundant and we enjoyed them recently in a new recipe...I say recipe but I didn't follow one, instead just went about adding good ingredients!
I read, recently, in a magazine that you don't have to blanch the peppers before adding the stuffing...trust me, please, this is true!!!  The peppers stay a more brilliant color of green and there is a hint of crunch!
I began by cleaning the peppers, cutting off and chopping the tops.  I cooked one cup of rice and while that was cooking I placed a tablespoon or two of olive oil in a large frying pan.  To the oil, I added chopped onion (1/2 of a large), the chopped green pepper, two large tablespoons of garlic and freshly ground pepper...cook over low to medium heat until nearly done.  Then add desired amount of ground chuck (I used about a pound and a half).  Continue cooking until meat is done...drain any grease.  Proceed to add cooked rice, I didn't use the entire amount.  Now is the interesting ingredient...Cherry Republic's Cherry Salsa, I used the small jar.  Then in went two heaping tablespoons of Roadhouse Salsa and cooked for a few minutes.  Upon tasting I decided to add a little ketchup and a bit of brown sugar.
Now, fill the peppers and place in a preheated 350 degree oven for about 30-35 minutes.
When removed from oven, grate fresh parmesan cheese over tops of peppers and sprinkle with fresh green onions.


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