Recipes: Peppers


Chiles Rellenos
Adapted from : From Asparagus to Zucchini, edited by Fairshare CSA Coalition

Cut this recipe in half for a nice side dish! My kids love this!

Whole or halved hot or semi-hot chiles (Hungarian wax, Anaheim, Poblano, jalepenos, etc)
Enough to cover bottom of a 7-by13-inch pan
1 lb Monterey Jack cheese, cut into thin strips
5 large eggs
¼ cup flour
1 ¼ cup milk
½ teaspoon salt
½ lb grated cheddar cheese
½ teaspoon paprika

Seed the chiles. Slip strips of Monterey Jack cheese inside chiles (or sprinkle shredded cheese on top). Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees, 45 minutes. Makes 6-8 Servings.

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Stuffed Peppers
Adapted from : From Asparagus to Zucchini, edited by Fairshare CSA Coalition

A little oil
2 cloves garlic, minced
2 onions, chopped
3 cups raw brown rice
6 cups water, chicken or vegetable broth, or tomato juice
½ teaspoon allspice
½ cup almonds, chopped
1 cup chopped tomatoes
¾ lb cheddar cheese, grated
Salt and pepper
9 large peppers, tops cut off, seeds removed

Heat oil in large skillet; add and sauté garlic and onions. Add rice and brown about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Toast almonds in dry skillet or hot oven several minutes, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water 2 minutes. Drain and stuff peppers with rice mixture. Bake at 350 degrees, 30 minutes. Makes 9 servings.

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