A week ago, I picked from the garden a few peppers:
and a few carrots and pimento peppers:
This is why I spend time growing a vegetable garden – food tastes a thousand times better when it is locally grown. The 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
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.