Written by Jennifer Sill
Our good friends sent home a Target bag full of peppers from their garden. They didn’t make a big deal about it, they just stuck it in my husband’s truck on his way home the other night. But, WOW! I feel like I should send them a State Fair Blue Ribbon for these beautiful peppers!! (Scroll down a bit for the green pepper recipe.)
(Also, click here to see what veggies are ‘in season’ right now. Scroll to the bottom of the article.)
We got Jalepenos:
We also got beautiful green peppers:
Coincidentally, I got this recipe in my email from my favorite meal planner: Menu for the Week
Pork Stuffed Green Peppers
6 large green bell peppers
1 lb ground pork
1 onion – chopped
3 cloves garlic – minced
1/2 cup fres parsley
2 teaspoons cajun seasoning
1 tablespoon Worchestershire sauce
1 cup cooked rice
1 8-ounce can tomato sauce
1 cup sharp cheddar cheese – shredded
1. Preheat oven to 350 degrees
2. Cut off tops of bell peppers and wash, inside and out, remove seeds and set aside.
3. Brown ground sausage on medium heat in a large skillet and drain. Add onions and garlic. Saute for 10 minutes. Add Worchestershire sauce, tomato sauce, parsley, rice and Cajun seasoning and mix well. Lower heat, cover and cook for 10 minutes, stirring occasionally.
4. Using a spoon, stuff filling evenly into peppers.
5. Sprinkle with cheese.
5. Bake in preheated oven for 30 minutes. (We also tried these on the grill at about 400 for 25-30 minutes. Make sure you put them in a foil pan. Also, keep the cheese off until the last 5-10 minutes. Love the added grill flavors!!