100km Stuffed Bell Peppers
In celebration of our delicious hydroponic peppers from St. David's Greenhouses being back in season, we've got a stuffed pepper recipe for you to try at home this week, made by our E-Commerce & Purchasing Coordinator, Quentin!
A go-to pepper dish for a reason, bell peppers are the perfect vessels for stuffing with meat, rice, veggies and, of course, cheese! They hold their shape in the oven and their mild flavour pairs beautifully with just about any ingredient.
This recipe features bell peppers stuffed with VG Meat's ground beef (although any ground meat of choice would work), rice, jalapeno peppers, shallots, garlic and spices, topped with shredded white cheddar cheese. Give it a try this week.
- 4 x St. David's bell peppers
- 1 cup Lenburg Farms Jasmine Rice
- 1 x can tomato paste
- 1 x Great Lakes Greenhouses beefsteak tomato, diced
- 1 x jalapeño pepper
- 2 x August's Harvest shallots
- 3 x August's Harvest garlic cloves
- 1lb VG Meat's ground beef (or your ground meat of choice)
- 1/2 cup water
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic salt
- Chili flakes, salt and pepper to taste
- 1/2 cup grated Bright's old white cheddar
Preheat your over to 325°F.
Following the instructions on the package, make one cup of rice Lenburg Jasmine Rice.
Once cooked, mix in a 156ml can of tomato paste, one diced beefsteak tomato and a half cup water. Season with salt and pepper and let simmer for about 5 minutes (or until reduced) before setting aside.
Cut the tops off of 4 XL bell peppers and remove the cores and seeds from the peppers so they are hollow with ample room for stuffing! Reserve the pepper tops.
Finely chop one jalapeño pepper, two shallots, and three cloves of garlic, along with the pepper flesh from the pepper tops.
Sautee the chopped peppers, shallots and garlic until they start to become translucent and are nice and tender.
Add one pound of ground meat (turkey, chicken, beef, or pork) and season with your cumin, paprika, garlic salt, ground pepper and red pepper flakes. Cook until the meat is no longer pink.
Add the rice mixture to your meat and veggies mixture and stir to combine. Let simmer for 5 minutes for the flavours to really meld together.
Stuff your bell peppers with the mixture and bake at 325°F for 25-30 minutes, or until the peppers are tender.
Remove from the oven and top with grated cheese, and pop it back into the oven just until the cheese is melted. Enjoy immediately!
Did You Try This Recipe?
We want to see your 100km Stuffed Peppers! Post a photo and tag us at @themarketat100kmfoods!