I was so pleased this morning to find two recipes on my desk from Organic Willow Acres! Naomi and John Fisher are Co-op member farmers that grew the beautiful stuffing peppers in the CSA shares this week. Here are their suggestions:
Stuffed Peppers
Stuff with cream cheese or sharp cheddar cheese. Wrap bacon around the pepper and stack in casserole. Bake for 30 minutes.
Pickled Stuffed Peppers:
Take out the core from peppers and fill with seasoned cole slaw. Pack in jars and add brine (1 cup vinegar, 2 cups water, and 3 cups sugar). Cold pack for 5 minutes. (To make seasoned cole slaw just add salt to taste.) Good luck!
Carolyn, a CHOP CSA member, emailed me to let me know that the Food Network also has a delicious baby stuffed pepper recipe:
ReplyDeletehttp://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-baby-peppers-recipe/index.html
Enjoy!
If you are stuffing with cream cheese, try adding minced garlic and chives—it's a great combination!
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