From Garden to Table

A week ago, I picked from the garden a few peppers:

Peppers and Cucumber

and a few carrots and pimento peppers:

Carrots, Pimento Pepper

Combining these vegetables together I created a stuffed pepper dish with a pasta side and cucumber salad:

Stuffed Pepper, Pasta, Cucumber Salad

This is why I spend time growing a vegetable garden – food tastes a thousand times better when it is locally grown. ┬áThe red sauce was made in part with pureed tomatoes taken from the garden, the herb garnishes were picked moments before I snapped this shot.

The recipe for stuffed peppers:

3 Garden fresh peppers – any color will suffice

1 pound lean ground beef

1 cup cooked Basmati rice

Butter and onions to taste

Salt and Pepper to taste

Red spaghetti sauce

Cook rice. Brown onions in butter. Mix together uncooked meat, cooked rice, and brown onions. Add salt and pepper to taste. Set aside. Slice peppers in half, remove seeds and excess cartilage. Fill pepper cavity with the meat and rice mixture. Place stuffed peppers in baking container, cover generously with red sauce and cook for 1 to 1 1/2 hours at 350 degrees. Remove from oven and let cool slightly before serving.


One response to this post.

  1. Now you are making me hungry


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