A couple of weeks ago I posted about Red Beets. Today I'm posting about peppers.
The peppers are coming in nice now..starting with the sweet Italian and quickly followed by the hot (serrano. Cayenne and jalapeños)
So I decided to stuff some with organic brown rice, onion, rainbow carrots. garden fresh serrano peppers, beet stems and leaves and a portobello mushroom, parmesan cheese, Italian season, salt and pepper...the sauce i made some time ago.
Looks great ! I do similar with baked Aubergine 🍆 (egg plant )
Love eggplant too!
Yummmmmm yummmm I’ll be right over …..
I had both Serrano’s and jalapeños in my shrimp ceviche day before yesterday. I love both , but in my ceviches I like the Serrano’s to kinda stand out front for their savory flavor with lime juice.
Peppers ….. yes please yayahahaha yayahahahaya.
Out of the area of my garden for family reunion.. Weeds cover ground and are 4 times as high as peppers, onions, swiss chard, and tomatoes.. may be able to salvage something, but plants are mighty spindly and week. Local farmers market going strong...
Gotcha..next year the garden will better.
Sure hope so. Sunflowers are everywhere and shade out everything else except raspberries.. Gallons of them coming off.
Wild Raspberries..now that's great. We would eat them and the wild blackberries when we hiked where I grew up...it's all housing developments now but at one time acres and acres of trees and brush.
Roasted bell red, orange and yellow on the grill ...peeled and mixed with oil salt pepper and garlic and pine nuts!!!
My most favorite pepper is Long Horn (a spicy, long, wrinkly green pepper) I planted them 3 weeks ago..the plants are now 8 inches tall. I cut the upper most few leaves evry week to make them broad. Hoping to have good crop in 8-10 weeks.The other two varieties I like are Bell peppers and Jalapeno.
Most of us know that peppers contain a big amount of Vitamin C and they also contain an anti cancer substance called capsaicin. So good for us..cancer folks!
You are right on the mark learnall...peppers are so versatile and stuffing them like I did here is a nutrious meal.
I'll check out the Long Horn.
Wow, that looks delicious. My kind of food.
What wine do you recommend with that?
Definitely a red...I would probably go with a Cabernet.
My lovely wife makes a stuffed pepper with a stuffing made of ground turkey, quinoa, tomato sauce and spices. A unique recipe and delicious! It looks a lot like your picture.
Stuffed chili’s! Mi favorito. In Spanish: chilis rellenos. And far and away the best (en mi opinion) are Hatch Chili’s from New Mexico, a special variety of anaheim chilis. Originally stuffed with Oaxaca cheese and lightly fried in fluffy egg batter. Keto friendly.
Love home made red pepper sauce with fresh Italian bread for dipping.
This is a month old but it shows my jalepeno plants survived the winter, which is amazing in Northern California. Now some are turning red. Slightly hot. I chop up and throw into vegetarian spaghetti and Amy's organic medium chili. Also tacos. I discard seeds and white interior. I use plant-based meat.
How low do the temperatures get in Norther California?
Usually below freezing but this year was 40F at lowest. Climate change? Tomatoes died. Zucchini and other squash died, Peppers survived.
I think you need to grow the "Carolina Reaper" to kickstart your day.
Kickstart it right into the emergency room. There's a YouTube video of two girls attempting to eat one..its hysterical.
Serranos are my favorite and why I grow them. Hotter than a jalapeños not habenero hot...just slightly uncomfortable. Similar to eating salt and vinegar french fries with a cut lip...it hurts but you can't stop eating the fries.
Ha, Ha. Some of the funniest videos I have seen are those of folks eating the "Carolina Reaper".
I have about 32 smart ass comments. But when it involves someone's food, I find that the knives come out. In your case probably a hatchet. It does look delicious
Here are some of our ghost peppers but nobody wants to eat them as they are supposed to be very hot.
Looks tasty, but i bet the real secret is your sauce. What's in it?
I make a marinara sauce....
Extra virgin olive oil, whole onion (chopped fine), carrots (real fine), whole plum tomatoes (can) put through the food process or remove the seeds, garlic, basil , salt/pepper to taste...the key is letting the onions and carrots cook down so they release the sugars..that naturally sweetens the sauce...I'll make 8 qts at a time and freeze in 1 qt containers for later use...like this.
Sounds wonderful!!! Mine includes tomato paste to thicken and add the high amount of lycopene. Straight out of the can is good too.
I'll add a can of paste if I'm planning in eating spaghetti otherwise no paste.
For this guy my sauce is not just for spaghetti. I make enough for refrigerator and freezer. The refrigerated is ALWAYS READY to just take out and spoon in my mouth -just because- in addition to adding to any meal I make.
Right now I'm having some salad and after fixing it up with my spice/curry mixture I would put in some sauce if home instead of being on vacation. 😄
p.s. -- ALWAYS BETTER the days after making.
We wish you a warm and love filled holiday season
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