Garden Stuffed Peppers

Vegetarian Stuffed Peppers

I love when I make dinner and almost all of it I have gotten out of my garden. The satisfaction in what one seed has given me for a year amazes me. With it being Spring and the work is incredibly more difficult than I remember over the Winter, I won't say this is anything like FREE FOOD. I WORK for this! But, I know what I have....and most importantly what I haven't added to the soil or the plant. That what I am eating is pretty darn pure! So, on with the Recipe, such as it is. Remember all recipes can be adjusted to what you have on hand....what spices you like etc. You are always in charge. 

1. Starting with Peppers I froze whole at the end of the summer. Took out to thaw just a bit.

2. Sauteed Onions, chopped peppers (also froze from the garden) garlic in a bit of Olive oil

3. I cooked Rice to equal 4 cups as we like to have extra filling. 

4. Picked about 12 cups of Red Russian Kale and Rainbow Chard. Wash well and chop. Add to the pan of onions and cook until tender. It will reduce quite a bit. Mix Veggies with Rice.

5. I also add Meat Substitute Crumbles

6. Next, I take extra Sharp Cheddar and grate it to add to the filling. Love this Cheese! Season Filling with Salt and Pepper and anything else you would like.

7. I take 2-quart jars of my tomatoes, put them in the blender to make them more like sauce. Pour a little sauce in the bottom of the pan. along with some of the filling. It makes the peppers stay upright. Fill the peppers with filling and cover with sauce. 350 degrees for 45 minutes to an hour. 

Yummy!