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After a long wait, sweet bell peppers are showing up at farm markets by the bushel at a reasonable price. I can barely contain my excitement. I've been dreaming of roasted pepper sandwiches and a freezer full of ground beef and rice stuffed peppers to pop in the oven on cold winter evenings.
But why think about the cold while the sun still shines and there are fresh garden vegetables to enjoy? Imagine a pepper stuffed with fresh sweet corn and garden tomatoes seasoned Southwestern-style with chili powder and cumin. A bit of melted Jack cheese is the crowning glory on these light-tasting meatless peppers.
If lighter sounds good, there's a way to enjoy lasagna without the carbs that come with all those noodles. Just layer the fillings in a pepper half and bake till bubbly. Simply genius.
There's even a stuffed pepper for chicken fans. It's a tasty combination of rice and cooked chicken in a creamy sauce -- all the stuff a great meal is made of.
Corn-Stuffed Peppers
6 medium green or red bell peppers
3 cups fresh or frozen corn kernels
1 cup diced fresh tomato
1 T. chopped onion
3 T. flour
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
2 T. melted butter
1 cup Monterey Jack cheese, shredded, optional
Directions: Slice tops from peppers; remove seeds and membranes. In large saucepan parboil peppers in boiling salted water to cover, about 5 minutes. Drain.
Combine remaining ingredients except cheese. Spoon into peppers. Place in a baking pan and bake in 350 degree F. oven for 35 minutes. Remove from the oven and top each pepper with some of the cheese. Return to the oven and bake for 10 minutes longer, or until the cheese is melted and lightly browned. Serves 6.
Italian Lasagna Stuffed Peppers
4 bell peppers, any color
1 pound ground beef
1/2 pound Italian sausage
1 cup spaghetti sauce
4 ounces chopped mushrooms
1 cup ricotta cheese
1 egg, beaten
1 1/2 cups mozzarella cheese
1/4 cup Parmesan cheese
1/2 T. Italian seasoning
Directions: Cut the peppers in half lengthwise. Blanch in boiling water for 5 minutes. Run under cold water to stop the cooking. Drain on paper towels, cut side down. When cool, sprinkle insides with salt.
Brown ground beef and sausage in large skillet. Drain off grease. Add spaghetti sauce and mushrooms. Simmer 20 minutes. While sauce simmers combine ricotta, egg, seasoning, 1/2 cup mozzarella and the Parmesan.
Lay pepper halves in a 9×13-inch baking pan. Fill each by layering meat and cheese mixtures. Bake in a 350-degree F. oven for 15 minutes. Remove from the oven and top peppers with the remaining cup of mozzarella cheese. Return to the oven and bake an additional 15 minutes or until the cheese is melted and lightly browned. Serves 4 to 8.
Curried Chicken and Rice Stuffed Peppers
6 medium green bell peppers
2 cups cooked rice
2 cups cooked chicken, cubed
1 cup chopped celery
1/4 cup chopped onion
1 T. olive oil
2 T. chopped pimiento, drained
1 cup mayonnaise
1 tsp. curry powder
1 tsp. fresh lemon juice
1/2 tsp. salt
Dash pepper
Directions: Cut tops off peppers; remove seeds and membranes. Parboil peppers in boiling salted water to cover for 5 minutes. Drain. Meanwhile, saute celery and onions in olive oil until tender. In a large mixing bowl combine cooked rice, chicken, celery, onion and pimiento. In a small bowl combine mayonnaise, lemon juice, curry powder, salt and pepper. Toss mayonnaise mixture with the chicken mixture.
Fill peppers and place in a greased baking dish with enough water to cover the bottom of the pan. Bake in a 350-degree F. oven for 30 minutes, or until the peppers are tender. Serves 6.