The purple peppers in this week's CSA screamed to be used for something special. I almost went with Joanne and Meghan's suggestion for a curry before it dawned on me-- I should make stuffed peppers! Even better, I could use some other items from my CSA and pantry, a win-win given my impending move.
Stuffed Peppers
Yield: 4-5 stuffed peppers
4-5 peppers (the bigger the better)
1 small onion, diced
1 zucchini, diced
1 summer squash, diced
1-2T extra virgin olive oil
~1/2c frozen chopped spinach, thawed and well drained
~1/2c frozen corn, thawed
1 package of sprouted brown rice (or 1c of your favorite grain)
1 can chickpeas, drained and rinsed
1 can diced tomatoes (mine were roasted w/chipotle)
seasonings (ex: s/p, cumin, oregano, hot sauce...)
1/2c grated cheddar (or more, I used grass-fed New Zealand cheddar)
Preheat oven to 400deg.
Heat oil in a nonstick pan over medium heat. Add onion, and cook 3-4min, until translucent. Add zucchini and summer squash, stir and cook until soft and starting to brown. Remove from heat and let cool a few minutes.
Wash your peppers and cut them in half. Remove stem, ribs and seeds and set in a square pan with sides so they don't roll around.
In a large bowl, add spinach, corn, rice, chickpeas, diced tomatoes and cooled veggies. Mix well, taste and add seasonings. I went with a little salt, freshly ground pepper, and a few shakes of ground cumin. Stir again and then stuff your pepper halves. Top each pepper with ~2T grated cheese.
Bake for 20-25min, until cheese is melted and peppers cooked through (you can test them with a knife).
CSA items used: 3 (peppers, summer squash, zucchini)
Pantry items used: 5 (corn, spinach, brown rice, chickpeas, diced tomatoes)
Pantry items left: let's not discuss that...
18 comments:
I don't think I've ever seen purple peppers before. I love what you did with them. Yum!
I think stuffed peppers were one of the first things I made many years ago when I first became vegetarian. Love love the choice of purple peppers for this.
This dish looks so hearty!
I'm pretty sure this is my problem...I never ever try to use up my pantry items. These stuffed peppers look so good...definitely an awesome filling!
Those purple peppers are gorgeous!
Stuffing vegetables always seem more fun that sauteeing/roasting/any other way to cook 'em. Those pepper are beautiful!
The filling sounds incredibly good! And the peppers are so pretty!
I usually make stuffed peppers with a mixture of meat and rice. Your veggie filling sounds like a nice change!
AS insane as it is to admit this, I've never made a stuffed pepper! This version looks amazing BTW and like such a great way to use up CSA produce.
your csa baskets are awesome! Our poor farmers are not getting enough rain, so the CSA has been a little low. I hope all that changes soon.
:)
I think even my picky crew would eat peppers if they were PURPLE!
wow- those pepper's look amazing!
The combination of all the ingredients in the stuffing sounds amazing!
This looks delicious! Love the veggie-rice filling - it looks so satisfying
I just blogged about using purple peppers from the farmers market too. I love produce in the "wrong" color. So fun. This dish sounds perfect on a cooler day! :)
did you write this for me? We are so on point! I was going to make stuffed peppers this week with my giant CSA peppers!!
These are the most colorful stuffed peppers I've ever seen!! Love all the stuffing ingredients!
I'd never seen purple peppers before you got them - so pretty! Stuffed peppers always make me happy because there's so much goodness in such a cute little package.
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