The sun’s out today but we won’t be working in the fields. They’re still blanketed in this week’s super snow, giving me time to post about one of our favorite winter meals, Stonebridge Stuffed Peppers, which we made for last night’s dinner. (While they were baking, the sky turned an amazing shade of blue.)
I wrote about this recipe a year and a half ago because Women Thrive Worldwide, an organization that promotes women’s opportunities and rights in developing countries, included it in their $2 a Day recipe campaign to highlight the fact that millions of people live on very little income—2.5 million on less than $1 a day. You can view the recipe here on their website or with more pictures here on mine.
The only thing I’d add now is to put ¼ inch of water in the bottom of the pan to help the peppers steam as they bake, especially if you’re making them without some kind of salsa or marinara on top.
We grow our own peppers and the vegetables we use to stuff them. We make a lot of our own cheese. If we didn’t, this recipe would cost more than $2 to make in this country, but it is still a very low cost, healthy meal that can be prepared quickly, is filling, and tastes great the next day too.
Stonebridge Stuffed Peppers also takes advantage of how easy it is to freeze peppers, the wonder vegetable of what we call “high summer”—August and September and even into October until the first frost on Colorado’s Front Range. We use poblanos but any pepper with a filling-sized cavity, sweet or hot, will do. To freeze peppers, you can either core them and freeze them whole as shells for winter stuffing or core and slice them to freeze for sautéing in stir fries or sauces. No blanching required. You don’t even need to thaw them before using. Just pull the shells out of their freezer bags and fill. How easy is that?
What also makes stuffed peppers remarkable is that you can fill them with whatever you have on hand. Really. Our filling is usually a quartet of whatever cooked grains/grated or sliced raw veggies/cheese/nuts we have in the fridge and pantry.
If you’ve got the ingredients ready to go, it only takes a few minutes to put this dish together. I’d already cooked the quinoa at lunch, so I threw the ingredients together while John walked out to the bluehouse to get spinach. Talk about easy. It’s the equivalent of the 1950s casserole but, with its fresh ingredients, much more healthful. I hope you’ll try them! And then let us know: What do you stuff in your peppers?
Note: For people in the Boulder area, Stonebridge is hosting the monthly Mile High food swap this Sunday. You can see a video of last fall’s Stonebridge swap here. We’d love to have you join us so sign up here!