Small Bites

Christine Fiacco of North Salem says “my mother always made stuffed peppers using a rice and meat mixture, but with all I have in my vegetable garden, I have expanded the recipe to include whatever is fresh and ready to eat.”

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The recipe, after the jump.

1 zucchini grated
8 cremini mushrooms chopped
1 onion chopped fine
2 cloves garlic minced
Fresh thyme and oregano chopped
1 large bunch Swiss chard, stems removed and chopped (or substitute spinach, kale, or greens of your choice)
1 cup brown rice (cooked per package instructions)
1-1/4 pound either ground pork, turkey, beef or veal, pork, beef mixture
¼ cup parmesan cheese
Salt and pepper to taste
Simple tomato sauce prepared from garden ripe tomatoes
6 large bell peppers from garden, tops removed and cleaned inside, bottoms pierced with knife

In sauté pan, drizzle about 1 tablespoon olive oil.
When heated, add zucchini, mushrooms, onions and garlic. Sauté.
Add fresh herbs.
When zucchini and mushrooms are tender and cooked through, add fresh greens.
Add salt and pepper to taste.
When greens have wilted and been incorporated, remove from heat and cool slightly.
In large mixing bowl, combine cooked rice and vegetable mix.
Add ground turkey (or whatever meat) (meat is uncooked) and parmesan cheese and mix.
Add some tomato sauce to keep mixture slightly moist.
Spoon mixture into peppers and put tops on.
Place in oven-proof Dutch oven with lid.
Add tomato sauce (about 24 ounces), spooning some over top of peppers.
Braise in heated 350 degree oven for approximately 45 minutes or until peppers are cooked.
Add additional grated cheese and tomato sauce if needed.