Peppers are, arguably, among the easiest home garden crops to grow. Problem is, they take forever to do so. They usually don't come into their own until after the tomatoes are gone and the herbs are exhausted from the heat. So, herby, tomato-ey, peppery sauces become somewhat problematic.
We can still do a lot with peppers, though, whether they're "plain old" bell peppers or more exotic varieties.
Sticking good stuff inside them is a great approach. This way, we can create main courses — many of them pretty much one-dish meals — that will take us through these early back-to-school evenings when we're still using local produce but looking for something a bit more substantial for supper than raw veggies and cold meat.
Ergo, our exericise du jour is to make the most of our beloved capsicums (that's Latin for peppers).
First of all, it's good to keep in mind while you're getting all creative over the family-appeal factor that peppers (both bell and spicier varieties) are more than just a pretty veggie. They're low in calories, ranging from 4 calories for a tablespoon of raw chili peppers to 14 for a half-cup chopped raw bell peppers.
Better yet, peppers are a really good source of vitamin C, folate and vitamin B-6. Red bell peppers, which are generally held to be the ripe version of green bell peppers, also contain a goodly amount of vitamin A.
The basic bell
The classic, American-style stuffed pepper uses green bells, ground beef and cooked rice. We vary it somewhat here, but the basic method you use will serve you well for other recipe suggestions.
When selecting your peppers, try to get relatively tall, thick ones with enough girth to hold a goodly amount of stuffing, and enough "meat" on the bottoms to allow you to take a small slice off so they'll stand upright without leaking the filling out as they bake.
If you are working with less-than-perfect shapes, you could cut the peppers in half lengthwise (after pre-cooking), lay them down and stuff each half. Naturally, they'll take less time to bake.
A side salad and some whole-grain artisanal bread are all that are needed with this main dish. Or skip the salad and bread and do a simple dessert.
6 large bell peppers (a colorful variety — green, red, yellow, orange — is fun)
2 teaspoons olive oil
1 1/4 pounds ground turkey
2 tablespoons chopped onion
1 teaspoon chopped fresh garlic
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1 2/3 cups favorite spaghetti sauce (or use canned tomato sauce with herbs), divided
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Cut a thin slice from the top (stem end) of each pepper. Scoop out seeds and membranes. Rinse, then cook for 5 minutes in enough boiling, lightly salted water to cover. Use tongs to remove peppers from hot water, rinse under cold water and drain well.
In a large non-stick skillet, over medium-high, heat olive oil. Cook ground turkey until lightly browned. Drain slightly. Add onion and garlic and cook 5 minutes. Add cooked rice, 1 cup of the spaghetti or tomato sauce, salt and pepper. Bring just to a simmer.
Heat oven to 350 degrees. Spray-coat the bottom of an 8- x 8- x 2-inch baking dish. Divide turkey-rice filling among peppers. Stand peppers upright in baking dish. Heat remaining sauce and spoon over stuffed peppers. Cover loosely with foil and bake for 40 minutes. Uncover and bake 10 minutes longer. Combine mozzarella and parmesan and sprinkle on top of peppers. Bake 5 minutes longer. Makes 6 servings. If peppers have been cut in half, bake for roughly half the time, until peppers are relatively soft when tested with a fork.
Shepherd's peppers
This recipe again uses bell peppers but elaborates on the stuffing by including finely diced beef (or lamb if you wish), mixed vegetables and mashed potatoes to create a shepherd's pie.
6 large bell peppers (all green or a variety of colors)
2 teaspoons olive oil
1 1/2 pounds finely diced beef or lamb
1 1/2 cups beef consommé
1 3/4 cups frozen peas and carrots
2/3 cup chopped onion
2 teaspoons worcestershire sauce
1/2 teaspoon coarsely ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water
2 cups prepared mashed potatoes
2/3 cup milk
2 tablespoons minced fresh parsley
2 tablespoons grated parmesan cheese
2 teaspoons paprika
Cut tops from peppers, remove seeds and membranes and cook for 5 minutes in boiling, lightly salted water. Use tongs to remove peppers from water, rinse under cold water and drain well.
In a large, non-stick skillet over medium-high, heat oil. Add beef or lamb and cook about 5 minutes, until browned. Pat with paper towels to remove excess fat.
Add consommé to skillet, along with frozen vegetables, onions, worcestershire and pepper. Bring to a boil, reduce heat, cover partially and simmer 10 minutes.
In a small bowl, using a fork, combine cornstarch and water to a smooth paste. Add to meat mixture. Cook 1 minute, stirring constantly.
