Stuffed Peppers, One Local Summer style! The Anselma market had these huge red peppers and I couldn’t resist. We used ground pork, tomatoes from our own garden, and instead of rice, wheat! The substitution worked out really well, and in fact, I think I might prefer it – the wheat is really much more flavorful than rice, even if it takes longer to cook. Add to that a big chunk of cantaloupe and some potatoes, and it makes for a very filling dinner. It really came out well and I’m SO glad we had leftovers. Yeah, I know I’m behind on blogging again – this was actually prepared a few weeks ago, before vacation, but I’m just finally getting it online now. Oops. Better late than never?
Stuffed Peppers:
Red Peppers – Brogue Hydroponics
Blue Potatoes – Jack’s Farm
Yellow Potatoes – Brogue Hydroponics
Cantaloupe – Brogue Hydroponics
Onion – Maysie’s Farm
Ground Pork – Bendy Brook Farm
Wheat – North Star Orchard
Tomatoes – My Garden
Cheese – Birchrun Hills
Non Local – Olive oil, salt, pepper