This week’s CSA box had the following vegetables and fruits
- Spring Onions
- Cherry Tomatoes
- Steak tomatoes
- Micro Greens
- Bell Peppers
- Brussels’s Sprouts
- Arugula with Mizuna/Red lettuce
I got SO many peppers this week that I’m going to make one of my childhood favorites – Stuffed Peppers. This recipe from the Greek part of my family is pretty quick and a really easy way to use up peppers. When we had more than we could possibly eat in the summertime, my mom would make it. As I have 6 green peppers from two CSA boxes, it seems like the perfect fit.
Stuffed Peppers via Gram T.
- 1 pound Ground lamb or beef
- 1/2 cup Rice
- 1 large Egg
- 1 tsp Salt
- 1/4 tsp Pepper
- 6 to 8 medium Green peppers, halved
- 8 ounce Tomato sauce
- 1/4 cup Chopped onion
- 2/3 cup Milk
- In a mixing bowl, combine ground meat, rice, egg, salt, pepper, onion and milk.
- Mix well.
- Fill each peper with ground meat mixture.
- Place peppers with the meat filled openning face down in 9 x 13 baking pan.
- Open can of tomato sauce and cover peppers with sauce.
- Fill can with water and cover peppers with this.
- Cover with aluminum foil
- Bake at 350° for 60 to 90 minutes.
I usually put the peppers stuffing side down to ensure the liquid gets absorbed and the rice cooks all the way through. Serve this with a nice tossed salad and crusty bread to soak up the tomato sauce.
The cauliflower head will get roasted. I did this with last weeks’ share and it was awesome. I’ll probably include the few brussels sprouts in the roasting pan as well as they are great with garlic.
I need to get some bacon to make BLTs with the tomatoes and mixed greens. As for the cherry tomatoes, these are the only thing in the box I haven’t figured out what do with yet. I’m guessing some kind of salad. For the Love of Cooking had a recipe that caught my eye, but I also have used them in a green bean, feta, cherry tomato salad in the past. I’ve got some beans from my own garden so this might be the way I go. It just depend on if I have enough beans. The last option is to make a tomato, spinach feta quiche with them. In truth, I’ve got so many that I could probably make at least two of these recipes.
I signed up for the summer CSA share and I’m looking forward to having it. I’m sure it will provide lots more experiments and adventures!