Last week I cooked up some delicious stuffed sweet peppers and thought it would be a great thing to share on the blog: I sauteed ground pork sausage (about 1/2 pack from our meat share), a handful of chopped basil and cherry tomatoes, plus a couple garlic cloves, and a hearty spoonful of goat chevre (from Decimal Place Farm,) threw in some left over brown rice (about 1/4 cup). Then I took this mixture and stuffed it into 6 sweet peppers, which I blanched first for about 1 minute in boiling water, because I wanted to make sure the peppers would be tender. After the peppers were stuffed, I shredded some parmesan cheese on top, and put them in the oven at 350 degrees for 20-25 minutes.
I was surprised at how fast this meal came together and how good and filling it was. We ate ours with a side of mashed potatoes made with potatoes and more goat cheese from our CSA share. I found a recipe that is similar to the one that I used here: MINI-PEPPERS STUFFED WITH ITALIAN SAUSAGE
Also, here is a tip, that I discovered while cooking this batch of stuffed sweet peppers: I placed the peppers in a muffin tray, so that each pepper would have its own hole to sit in, this kept the peppers upright and prevented them from falling over in and out of the oven.
How have you been cooking your sweet peppers?