Wednesday, August 26, 2009

Dinner from the Garden

Growing peppers, zucchini's, tomatoes, and onions this year? Maybe you also have some local garlic that you grew or bought at the farmer's market! This Mexican Stuffed Pepper recipe is an original from my kitchen and uses mostly vegetables that you have in your garden or can get at a farmer's market. The filling is as easy to make as it is to eat.

1/2 cup chopped onions
1 tbsp olive oil
2 cloves garlic, chopped
1 lb ground beef
1 cup cooked rice
1 cup diced tomatoes
1 cup finely shredded zucchini
1 tsp cumin
1 tbsp chili powder
dash of cayenne pepper
salt and pepper to taste
5-7 peppers, depending on size and shape
1 cup shredded cheddar cheese

Heat a large skillet over high heat, add olive oil and onions and saute for about 5 minutes. Add ground beef and cook until browned. Add garlic, rice, vegetables, and seasonings. Cover and simmer until liquid from vegetables is all absorbed, stirring every minute or so. Taste for seasonings and add more to your liking. Wash peppers and cut them in half, removing the stem and seeds. Place in a baking dish, spoon filling into each pepper half and sprinkle with cheese. Bake at 350 degrees for about 30 minutes or until the peppers are soft.


About Me

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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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The fruits of our labor