Showing posts with label red pepper. Show all posts
Showing posts with label red pepper. Show all posts

19 September 2012

Stuffing Big Red

This pepper was nearly the size of a football.

For an entire weekend, this red pepper of rather behemoth proportions lurked in my crisper.

In deference to my Wisconsin education, I dubbed him Big Red, even though his origins are just over the Michigan border, about 25 miles from Wisconsin in the gardens of Immerfrost Farm.

Big and proud, I figured he was a Badger at heart: Like me, born and raised in Michigan but residing in Wisconsin.

Big Red demanded the royal treatment. I thought I should stuff him with something very exotic. I toyed with a lot of ideas.

But since it is still Clean Out the Fridge Month, I wanted to use food I had on hand. Here's what I ended up with:

Vegetable Stuffed "Big Red" Pepper with Cheddar Cheese and Walnuts
  • 1 very large red pepper (or three medium peppers)
  • dash sea salt
  • 2 cups wild-and-brown rice blend, cooked and seasoned
  • 1 Tablespoon olive oil
  • 1/2 green pepper, chopped
  • 1 small sweet onion, diced
  • 2 large carrots, sliced and chopped
  • 2/3 cup green beans, sliced
  • 1/3 cup peas, cooked
  • 1/2 cup chopped walnuts
  • 1/2 cup grated cheddar cheese
Cut the pepper in half, remove seeds, and season the interior with sea salt. If it is a normal-sized pepper, just clean it out, discarding seeds. Arrange in a shallow, greased baking dish.

Sauté the onion and green pepper in olive oil until lightly browned. Place the rice mix in a bowl, and add the onion and pepper. Next, blanch the carrot and green beans. Plunge into cold water before chopping; add this to the rice and vegetable mix, along with the peas. Add the walnuts for crunch, and about a 1/2 cup of cheese.

Stuff this mixture into the peppers. You will have about a third of the mix left over for another use, such as a side dish.

Bake in a preheated, 400-degree oven for about 40 minutes. Top with remaining half of grated cheese. That's all - really simple.

The pepper was sweet, tender and true - that is, it tasted like a fresh pepper.  Never mind that it was larger than a small squash. The walnuts add crunch, while the cheese adds tang.

Most of the ingredients were local, in fact, most came from Immerfrost Farm. The cheddar cheese was from a Wisconsin source, Laack Brothers. Only the rice, olive oil, peas, sea salt and walnuts were purchased at the super market.

Go Bucky!