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Harvest Bell Pepper
Farm Recipe:
Stuffed Bell Peppers
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Ingredients:
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4 large bell peppers, any color
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1 pound ground beef or sausage
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1 cup cooked rice
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1 cup diced tomatoes
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1 cup shredded cheese (cheddar or mozzarella)
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1 small onion, diced
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2 cloves garlic, minced
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Salt and pepper to taste
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Fresh herbs (such as parsley or basil), chopped (optional)
Instructions:
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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
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Cut the tops off the bell peppers and remove the seeds and membranes.
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In a skillet, cook ground beef or turkey over medium heat until browned. Drain excess fat.
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Add diced onions and garlic to the skillet, cooking until onions are translucent.
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Stir in cooked rice and diced tomatoes. Season with salt, pepper, and fresh herbs if using.
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Spoon the mixture evenly into the hollowed-out bell peppers.
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Top each pepper with shredded cheese.
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Place stuffed peppers upright in the prepared baking dish.
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Bake in the preheated oven for 25-30 minutes, or until peppers are tender and cheese is melted and bubbly.
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Remove from oven and let cool slightly before serving.
When is it "pick-perfect"?
Bell peppers are best harvested when they reach full size and their color fully develops. Look for firm, glossy peppers with a bright color and smooth skin.
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How to Harvest:
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Grasp the bell pepper gently but firmly near the stem.
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Twist the pepper slightly and pull it upwards to snap it off the plant. It should come off easily with a short stem attached.
Storage:
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Store freshly harvested bell peppers in a cool, dry place or in the refrigerator. Use them within a few days for best flavor and texture.