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Creole Stuffed Peppers
From Farm Where Life is Good
<p>Some wonderful flavors and a nice way to serve in its own dish. Use up those herbs you saved all season!</p>Source: Adapted from: Veganomicon (Entered by Lara Rasmussen Anderson)
Serves: 4-8
Ingredients
4
bell peppers (or more as you like)
2 Tbsp
olive oil
1
onion, chopped finely
1-2
jalapenos, sliced finely
1 cup
carrots, diced finely
4 cloves
garlic, minced
2
bay leaves
1 tsp
dried oregano (or 1 Tbsp fresh)
1 tsp
dried basil (or 1 Tbsp fresh)
2 tsp
paprika (regular or smoked)
3 sprigs
fresh/dried thyme
1 tsp
salt
4-5
paste tomatoes, diced (or 1 can diced tomatoes)
2 cans
-eyed peas (or other small bean) or soak and cook your own, ~4 cups
1 cup
cooked wheat berries
1/4 cup
fresh parsley, chopped
Daiya cheeze, cheddar-style for sprinkling
Step by Step Instructions
- Preheat oven to 350F and grease casserole dish with a little olive oil. Bring large pot of water to boil.
- Cut peppers lengthwise thru stem end. Remove seeds and membranes. Submerge peppers in boiling water and cover. Boil 5min and then drain and rinse with cold water immediately to stop the cooking.
- Meanwhile heat oil in skillet and saute onions, jalapenos and carrots about 10min. Aim for browning the veggies; adjust heat higher to achieve. Add garlic 5 minutes into cooking process.
- Add bay leaves and other herbs and salt; saute for 1 more minute. Add tomatoes, beans and wheat berries, stir and cover for 10minutes. If too liquidy, remove cover to reduce liquid. Mix in parsley.
- Remove bay leaves and thyme sprigs.
- Spoon mixture into pepper halves. Sprinkle with Daiya cheddar and place in casserole dish. Bake 20-25min.