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Meal from the Garden – Roasted Stuffed Peppers

September 13, 2011

After a week off from the kitchen, I’m definitely back into wanting to cook a good meal kind of mode.  Now that I have this awesome cookbook, I have plenty of sure-to-be-tasty dishes to whip up that will also allow me to utilize stuff from the garden.

It’s a win-win!

After such a slooooow start, my peppers are chugging away and producing crispy and flavorful fruit.  In my recent peek into the pepper forest, I found some really great-sized green and red bell peppers.  They screamed ‘stuff me’!  No lie.  So I did.


In addition to the peppers I pulled some neighboring carrots, grabbed a couple small tomatoes, some fresh basil & parsley and a small yellow onion from the basement.  And also grabbed the very last package of locally grown ground beef out of the freezer.  Don’t you love putting together a  meal that uses a majority of ingredients grown yourself?

And then I used my new awesome cookbook as a guideline to make some yummy garden fresh stuffed peppers.  In this book the author, Sara Kate Gillingham-Ryan, has a great side dish recipe for Roasted Stuffed Tomatoes, so I adapted it for peppers and created a main dish meal.

If you want Sara Kate’s original recipe, you can find Good Food to Share here.  This would make a wonderful gift!

Stuffed peppers

Roasted Stuffed Peppers

adapted from Good Food to Share cookbook

6 whole bell peppers

Salt & pepper

3 T olive oil

1/4 C yellow onion, diced fine

1/3 C celery, diced fine

1/3 C carrots, peeled & diced fine

2 cloves garlic, minced

3/4 lb of cooked ground meat (I used 1/2 lb beef, 1/4 lb sausage)

2 small tomatoes, chopped

2 T fresh basil, chopped

2 T fresh parsley, chopped

3 C cooked brown rice

1/4 C pine nuts, toasted

Parmesan cheese for sprinkling

Stuffed peppers ready for oven

Preheat oven to 400 degrees.

Remove the top and remove the core from the peppers.  Make sure they stand up on their own, if not cut a level surface on the bottom of pepper.  Place in an oven-save dish and sprinkle with salt and pepper.

In large pan heat 1 T of olive oil and add onion and cook until softened, about 3 minutes.  Add celery and carrots and continue to cook until softened for another 3 minutes.  Add in garlic and cook about a minute or until fragrant.

Remove from heat and add meat, tomatoes, fresh herbs, brown rice and pine nuts, mixing well.

Stuff peppers will filling and then sprinkle generously with grated Parmesan cheese and drizzle with remaining olive oil.

Stuffed peppers with parmesan cheese

Bake  for approximately 25 minutes.  Cheese will be browned and peppers tender.

Roasted stuffed peppers

I really, really like these and definitely prefer them over the traditional stuffed pepper that uses canned tomato sauce or paste.  The additional flavors from extra veggies and herbs really make a well-rounded meal.

What’s your all time favorite meal from the garden?

Sharing this post with A Little Bit of Spain in Iowa. 🙂

3 Comments leave one →
  1. Gerry permalink
    September 18, 2011 5:08 pm

    going to make these tonite, let u know how we like them.


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