My challenge is winding down and so are some things in the garden!
With the cooler evenings, the tomatoes are taking longer to ripen, as are the eggplants.
The cherry tomatoes don't seems to mind!
The cucumber vines are pretty spent . . . but that's ok,
we have had our fill of them this year!
Tonite the only things that didn't come from the garden in my meal was
a couple croutons, some brown rice and a sprinkle of parmesean.
Husband had meat added!
I'll post the basics below as I pretty much winged this one!
On the menu:
His and Hers Stuffed Peppers
(Vegetarian and not so . . . )
Fresh green salad
The basic idea . . .
Cut 2 green peppers in half and clean
Spritz wiht olive oil,
Roast @ 350 for about 30 min
Microwave one bag of trader Joes organic brown rice.
For Vegetarian version:
Begin to saute 3 garlic cloves chopped, 2 small onions, chopped in a drizzle of olive oil.
Add 1/2 C. chopped red pepper, 1/2 - 1C chopped eggplant, 1/2 zucchini chopped
When close to done add 10 cherry tomatoes cut in half, 1/3 of the bag of rice and about 2/3 C homemade tomatoe sauce. ( see recipe page) . . . cook 5 min, turn off heat, add salt and pepper to taste.
(You can actually use any vegetables you have on hand in this . . . I would have added mushrooms if I had them! Feel free to experiment!)
For Meat version:
Brown 1# lean organic ground beef with 3 small onions chopped and 4-5 cloves of garlic chopped.
Add salt and papper to taste. Add 2/3 bag of rice and about 1 C of homemade tomatoe sauce (see recipe page). cook 3-5 min.
Place peppers into small casserole dishes, 2 halves per dish.
Fill with respective filling, adding extra in between pepper halves . . . top with another cup or so of homemade tomatoe sauce and fresh parmesean.
Bake 20-30 min @ 350
The meat part of this recipe makes more than is used for 2 pepper halves . . .
more like enough for 4, you may want to roast an extra pepper. :-)