Stuffed Green Peppers

By August 4, 2015

Family friendly and easy to adapt to your preference and what you have in your bag and your fridge. Can be made vegetarian with beans, or vegan by skipping the cheese or using an alternative.

 2-3 Bell Peppers
 1 # sausage (turkey, chicken, beef, or pork)
 1/4 cup diced red onion
 2 minced garlic cloves
 1 large tomato, core removed but skin and seeds left on
 1 cup cooked beans
 1-2 cups finely chopped or julienned greens: kale, collard, broccoli leaves, chard, etc.
 1 tbsp hot pepper butter or favorite hot sauce
 2 oz grated cheese (about 1 cup)
1

Turn your oven to 375. Wash and slice your bell peppers in half top to bottom, and remove the core, seeds and the white ribs with a knife. Roughly chop your tomato.

2

In a large skillet, brown your meat. Add in the 1/4 cup of onions, the minced garlic cloves, some salt and pepper and the chopped tomato-- seeds, juices and all. Allow to cook down a few minutes (they don't need to get really soft, it's all going into the oven), and then stir in the beans.

3

Make a well in the center of the skillet by pushing the rest of the filling aside. Add the thinly sliced greens and pour the hot sauce over top. Stir the greens into hot sauce, and once they've turned bright green and are getting softer, 5-7 minutes, mix the whole skillet up together. If you're working with really thick collards, might be a good idea to steam or parboil the leaves before chopping. Broccoli leaves and kale will cook down quicker.

4

Place the pepper halves in a baking dish and scoop in the stuffing into the cavities. Bake for 30 minutes. Sprinkle cheese and pop under broiler for 2-3 minutes more. Serve warm.

Ingredients

 2-3 Bell Peppers
 1 # sausage (turkey, chicken, beef, or pork)
 1/4 cup diced red onion
 2 minced garlic cloves
 1 large tomato, core removed but skin and seeds left on
 1 cup cooked beans
 1-2 cups finely chopped or julienned greens: kale, collard, broccoli leaves, chard, etc.
 1 tbsp hot pepper butter or favorite hot sauce
 2 oz grated cheese (about 1 cup)

Directions

1

Turn your oven to 375. Wash and slice your bell peppers in half top to bottom, and remove the core, seeds and the white ribs with a knife. Roughly chop your tomato.

2

In a large skillet, brown your meat. Add in the 1/4 cup of onions, the minced garlic cloves, some salt and pepper and the chopped tomato-- seeds, juices and all. Allow to cook down a few minutes (they don't need to get really soft, it's all going into the oven), and then stir in the beans.

3

Make a well in the center of the skillet by pushing the rest of the filling aside. Add the thinly sliced greens and pour the hot sauce over top. Stir the greens into hot sauce, and once they've turned bright green and are getting softer, 5-7 minutes, mix the whole skillet up together. If you're working with really thick collards, might be a good idea to steam or parboil the leaves before chopping. Broccoli leaves and kale will cook down quicker.

4

Place the pepper halves in a baking dish and scoop in the stuffing into the cavities. Bake for 30 minutes. Sprinkle cheese and pop under broiler for 2-3 minutes more. Serve warm.

Stuffed Green Peppers

2 Comments

  • Terry says:

    If you really want some extra flavor and spice, by all means, use some Newswanger Chorizo (best chorizo sausage out there!). We use it all the time in stuffed recipes and it’s out of this world.

    • Fresh Forker says:

      Hey Terry! So glad you love the Chorizo as much as we do 🙂 And just so you know, Newswagner’s is actually our butcher and meat processor, not the farmer. Our hogs are almost exclusively raised at Wholesome Valley Farm, although we occasionally get some pasture-raised pork from other farmers in the area.

Leave a Reply