Peppers, of course! Pickled, but for this article, they are going to be in a casserole.
Peppers, depending upon their color, are rich in Vitamin C and A. If you opt to use a little bit of hot pepper, you’ll get the benefit of capsaicin, which can be a decongestant, pain reliever, and may help your blood vessels.
One of my family’s favorite meals is from Spiral Path Farms, where I get a weekly delivery of fresh vegetables and some fruit. Spiral Path always includes a newsletter that details the workings on this organic farm, plus recipes. Below is one that I’ve adapted. It is delicious, and freezes well, so you can use up all your peppers – of all colors – pickled or otherwise 😊.
Stuffed Pepper Pot – makes one 9 x 13 casserole (I always double it and freeze half)
- Peppers (4-6) of any color – green, yellow, orange or red. A little chili pepper adds some spice.
- Roasting the red ones first really brings out the flavor (on a baking sheet, arrange chunks of red pepper, coat with olive oil, roast for 45 minutes in a 450 degree over).
- 1 lb. ground beef
- 1 onion, chopped
- 3 cloves garlic, minced or chopped
- Brown all of the above. Add the following:
- Any spices you like, or those called for in the recipe:
- 1 t. sea salt (or to your taste)
- 1 t. pepper
- 1 T. fresh basil and/or oregano, or use dried
- 1 T. fresh parsley or use dried
- I add some seasoned pepper and a spaghetti sauce blend
- 1 quart (32 oz). tomato sauce
If you are a frequent blog reader, use the tomato sauce you made from the recipe a few weeks ago!
Cook 2-3 cups basmati or brown rice (or use quinoa, if desired). You can also omit rice.
Simmer all of the above for about 30 minutes. You can add 2 c. shredded cheese if desired, but this tastes great as is. Serve! I make batches of this recipe and freeze it and we eat it all winter long. It’s also really good on spaghetti squash or your favorite pasta!
To Your Vitality…and Taste Buds!
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