Admit it. When you saw stuffed peppers you probably thought “Hasn’t that been done to death?” While we cannot disagree we felt a bit forced to reinvent the stuffed pepper. This year we planted far more peppers than we have ever before with the purpose of using them as the stars in our own salsas, pepper jellies and pickled peppers. These range from sweet to extremely hot! Well we have had the joy of using these for the intended purposes but all at once, in the last two months, these peppers have made up their mind to go CRAZY! Now what? Enter stuff peppers…
Just how exactly did we reinvent the stuffed peppers. We simply filled them with…well – STUFF! This “stuff” included anything we had recently harvested that needed to be prepared. So as you prepare your Stuff – Loaded Peppers keep in mind you can use WHATEVER you have on hand. Get creative with it. We sure did. It is as my mama used to say, “Work with what ya got.”
The Ingredients
- Peppers – We used Italian Roasting Peppers & Bells
- Okra
- Onion
- Tomatoes
- Eggplant
- Rice
- Ground Turkey
- Shredded Cheese
- Oil of choice for frying
- Flour
- 2 Eggs for egg wash
The Prep
Although this recipe doesn’t require a high skill level it does require loads of chopping and in our case peeling as well (eggplants). My chopping skills can use some work so this took me longer than I really wanted. What is important is that you chop as finely as you can and try your best to chop each produce item about the same size.
We used our bell peppers for the baked version. To prepare them simply cut off the top and remove the ribs seeds. Massage with a little olive oil and sprinkle with coarse sea salt. Place on cookie sheet and set aside.
We used our Italian Roasting Peppers for the fried version. Slice them down the middle leaving the top on. Remove the ribs and the seeds.
Tip: Cooking the rice while you are fully emerged in chopping is a great idea. It will be done right around the same time you are! If preparing the baked version now is the time to preheat your oven to 375.
Let’s Cook!
The vegetables you choose to use for your stuffing will determine which order you cook them in.
- If you are doing the baked version place them in the oven as soon as it is preheated and cook for 15 minutes.
- If you are doing the fried version now is the time to get your fry daddy ready and heat the oil to about 370.
- In a shallow frying pan add one tablespoon of oil of choice (we used coconut oil) and add ground turkey. When turkey is close to completely brown start adding your vegetables. (If you are doing the vegetarian version simply omit the turkey.)Here is the order and approximate time we stir fried our veggies before adding the next…
- Eggplant for 5 minutes
- Okra for for 5 minutes
- Tomato and onion added together and cooked for an additional 5 minutes
- Season to taste. We used garlic and salt.
- Pull your bells peppers from the oven.
- Mix the rice with your meat and veggie “stuff”. Cover with shredded cheese bake for 5 minutes and you are done!
If you are doing the fried version then you have a few more steps left.
- Beat two eggs to create an egg wash.
- Dip your peppers in flour. Dust off the extra flour. This will give your stuffing something to stick to.
- Fill the peppers with your “stuff” mixture. Roll in egg wash then roll in flour.
- Fry. Turn to ensure equal frying on each side.
- Enjoy!
Nothing brings a family together like a home cooked meal. Why not give this fun recipe a try. If you choose to prepare these for your family, please let us know how they enjoyed them! Mr. Bain Home Gardener preferred the fried the most saying, “I could eat those all day!” Just what every cook wants to hear! Till next time – from our family to yours!