This stuffed pepper recipe was created by Andy for our kids, who don’t like cooked peppers. Stuffing sweet raw peppers with rice, sausage, and veggies was an amazing discovery! They remind us of the pie cones sold at the Common Ground Fair (just the shape, not the flavor). Great for lunch, dinner, or on the go.
Ingredients
- Carmen (or other similar variety) long, sweet peppers. Choose the longest, straightest ones.
- Rice or other grain (e.g. couscous, quinoa…)
- Sauteed veggies (e.g. carrots, onions, peppers, broccoli, green beans or whatever you like)
- Protein (e.g. sausage, ground beef, tofu, tempeh, eggs, chicken, bacon…)
- Cheese (any kind you like)
- Seasonings: We suggest salt, pepper, Old Bay, a splash of Scratch Farm Bloody Mary mix, curry powder, and fresh herbs, but this will be good with whatever you like or whatever you have
- A note on quantities: The stuffing alone makes great leftovers so don’t be afraid to make too much. 1/2 cup dry rice, 2 cups of veggies, 1/2 cup protein, and 1/2 cup cheese would probably stuff four large peppers.
Directions
- Cook the grain.
- Meanwhile, sauté the veggies and cook the protein.
- When everything is ready, mix all the filling ingredients and heat until cheese is hot and melty.
- Cut the tops off the raw peppers and scoop out the seeds. (Use a butter knife or long spoon to loosen the seeds.)
- Stuff the peppers, using a small spoon to gently push the stuffing as far into the end of the pepper as possible. The hot stuffing will make the pepper nice and warm, but it will stay raw, crisp, and juicy. Pick it up and eat it like an ice cream cone.
- This will work with bell peppers but it won’t be as easy to eat with your hands and wouldn’t be as portable.