Simple Stuffed Peppers
There are a few recipes on our web site that we can recommend this week, for example Nicholas’s Braised Green Beans with Fresh Tomato. The baby leeks in your box might go well in this recipe.
4 -5 peppers for stuffing
½ - ¾-cup chopped leeks
3 cloves minced garlic
1 cup rice, cooked (will be 2+ cups, cooked)
1-lb of tomatoes
Oil for sautéing
¾-cup sharp cheddar cheese
1 teaspoon salt
pepper to taste
Parsley, rosemary or sage, 1 tablespoon minced (Optional)
Preheat the oven to 350º. Chop the tomatoes in large pieces, put them in a skillet, and boil them down to a chunky sauce.
Cut a thin slice from stem end of each pepper to remove the top. Remove seeds and membranes. Sauté the leeks and garlic over medium heat until the leeks are fully cooked. Stir in the cooked rice and some of the tomato sauce to make a very moist stuffing. Reserve some of the tomato sauce. Add the herbs if you are using them, and the salt and pepper to taste.
Stuff the peppers and stand or lay them in an ungreased baking dish. Pour the remaining tomato sauce over the peppers. Cover with foil and bake for 30 minutes. Uncover and sprinkle the cheese on top of the stuffing. Bake for another 10 minutes, or until the peppers are soft.