CSA - September 2 - P & P

What's in the Box?
Melons! Cukes, Zukes, tomatoes (wow, get a load of those heirloom maters will ya!), zukes, maybe a few eggplant, peppers, tomatillos, green beans, basil and sunflowers. Pretty much everyone but Mike got eggs. But not to worry, he'll get some next week.

This week's special gift: pinkle relish. Great for burgers and dogs. It's so hot, I recommend grilling and chilling. Personally, I'm going to have a cold one and call it a week.

Lots of Chocolate Bell Peppers coming on.

Stuffed Bell Peppers

a few green peppers
2 c. cooked rice
1 lg. egg, slightly beaten
1 c. chopped onion
couple of tomatoes chopped
1 tbsp. vegetable oil
1 c. bread crumbs or wheat germ
1 1/4 c. grated Cheddar cheese

Cut off tops of peppers and remove and discard seeds. Dice tops, discarding stems, and mix all ingredients, reserving 1/2 cup cheese. Stuff peppers and place in a round microwave casserole. Put extra filling around peppers. Peppers should fit tightly. Cover with plastic wrap, piercing 4-5 times for vents. Microwave on High 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve. This dish can be made ahead and frozen for later use. Do not cook until after thawed. Extra stuffing can be cooked separately.

If you like them spicy, you can use the Mulato Peppers for this. They can also be done in the oven, but it's so hot, no one can think about turning on the oven. I used leftover Spanish rice to make these last night and of course, any leftover chopped meat, can tuck in nicely. If you get really creative, try stuffing tomatoes with this recipe. Just substitute the peppers for the tomatoes inside. If you're baking them, it's about 30-40 minutes at 350 degrees.

Have a nice week and stay cool.