Boxes this week include
Variety of Peppers
Cucumbers and tomatillos (mexican husk tomatoes)
$5.00
Cucumbers and tomatillos (mexican husk tomatoes)
$5.00
35 pounds per box!
All donations go to GVRconnect.org
Limited quantities available!
Here is a recipe to try from Will Cook for Smiles.com
She also has a stuffed pepper soup recipe that looks great!
Author: Lyuba Brooke
Serves: 6 pepper halves
Ingredients
Ingredients
- 3 large and round bell peppers
- 12 lb ground Italian sausage
- ½ yellow onion
- 1 small green bell pepper
- 2 cups cooked rice (long grain white rice)
- ¼ cup diced green onion
- ½ tsp thyme
- salt and pepper
- About ½ cup grated fresh Parmesan cheese
Instructions
- (If needed, cook rice first according to the package instructions and set aside in a large mixing bowl.)
- Preheat an oven-safe skillet on stovetop, over medium heat.
- Thinly slice yellow onion and green bell pepper and saute with some salt and black pepper until golden. Add to rice.
- Brown ground sausage in the same skillet and once it's done, add to rice as well.
- Add diced green onion, thyme, salt and pepper to the bowl with rice and mix all until evenly combined.
- Preheat the oven to 375.
- Cut bell peppers in half, lengthwise, and clean them out, taking out all seeds and membrane.
- Lay bell pepper halves in the skillet, like little cups, and pack them with sausage/rice mixture.
- Sprinkle about 1-2 tablespoons of cheese on top.
- Place the skillet in the oven for 20-25 minutes, until the peppers are soft. (Personally, I like them a little bit crunchy but you may need to adjust baking time according to your taste. Bake them longer if you want peppers softer.)
All donations go to GVRconnect.org
Limited quantities available!
