Help The Students Event: Day 10
Before we get started on the recipe of the day I have to share with you some exciting news. Yeah I know I say that sometimes… but today it really is exciting. Guess who was asked to be a guest judge at the International Chowder Competition? Yeah – zesty got the invite yesterday! I am super geeked and cannot wait for the competition on Saturday. Not only do I love chowder – I am just thrilled to be a part of such a prestigious event.
Now onto today’s recipe. Kelly from Mentoring Moments contributed a great stuffed pepper recipe that I am looking forward to trying. I have made stuffed peppers in the past and they are always a huge hit. I cannot wait to try these. They are super easy and a great way to use up ingredients in the fridge.
In addition to chopping, slicing, dicing and freezing sweet peppers this summer, I’ve been cooking them too. My 8-year-old absolutely loves stuffed sweet peppers and requests this dish every time he sees peppers in the house. It’s freezer friendly, economical and a family favorite at our home.
Ingredients
- 3 Large green bell peppers, washed, sliced in half and seeds removed.
- 1 Green pepper, washed and chopped
- 1 Red pepper, washed and chopped
- 1 Onion, washed and chopped
- 2 Cloves minced garlic
- 1 lb ground chuck or turkey, browned and drained
- White, brown rice, or Orzo pasta cooked according to directions
- 8 oz shredded Cheddar Cheese
- 2 Tbsp. olive oil
- Salt and Pepper to taste
Method
- Place bell pepper halves in a casserole dish or cast iron skillet.
- Saute chopped pepper, onions, and garlic in olive oil until soft. In a large bowl, mix together the cooked meat and rice along with the sauteed onions, peppers, and garlic. Add Salt and fresh black pepper to taste.
- Spoon mixture into bell pepper halves. Any remaining stuffing can go around the peppers are be put in a freezer bag and frozen for another meal.
- Sprinkle shredded cheese on top.
- Bake at 350 degrees until cheese is melted and bubbly.
- ENJOY!
Freestyle Variation: An alternative to the stuffed peppers is to chop the pepper halves and create a casserole with the mixture. Sprinkle cheese on top and bake.
A special thanks to Kellie for a fantastic recipe. For more ideas be sure to check out more of Kellie Renfroe as she shares thoughts on motherhood, homeschooling, and faith at
www.MentoringMoments.org .
More on the Festival
The Prince Edward Island International Shellfish Festival is proud to host a series of competitions featuring contestants from across North America, competing for various championship titles. Watch chefs show off their culinary skills as they create the best cream chowder in town or witness some of North America’s best oyster shucking talent.
For more details, click on one of the competitions below.
Oyster Competitions
Raspberry Point PEI Oyster Shucking Championship
The North American Oyster Shucking Showdown
Shellfish Oyster Shucking Championship
Chowder Championships
PEI Potato Seafood Chowder Championship
Cream International Chowder Championship
Other competitions and Demos
International PEI Shellfish Chef Challenge
Go Deep International Tie One On
Mott’s Clamato Best Caesar in Town Contest
Keep On Shucking with Frank’s RedHot Oyster Shucking Demos
Have a great Tuesday and I hope you enjoy the pepper recipe. Simple, easy, and tasty – the way life should be. Talk to you tomorrow with some fun ways to stay on track during the school year.
Take care
zesty
{ 1 comment… read it below or add one }
Stuffed peppers are something I’ve always wanted to try. They look so delicious and versatile. I may just have to make them one of these days.
And congrats on the judging job Zesty. I bet it will be awesome. Can’t go wrong with chowder!