Tina’s Mexican Stuffed Peppers

AKA “Everything in the Fridge” game

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Tina B is a long time CSA member and a true veggie pro.  She told me the other day that sometimes she and the kids make it a game to see how many CSA veggies they can include in one meal.  I suppose this is a good game because they get our largest size veggie box every week for their family of four!  Here is their latest invention.  She said her family loved it!  She got the peppers, eggplant, chard, tomatoes and hot peppers for pico de gallo all in her CSA bag!

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Tina’s Mexican Stuffed Peppers

Ingredients:

  1. 1 Lb of grassfed hamburger
  2. Diced onion
  3. Diced Anaheim peppers
  4. Diced Hot peppers
  5. Diced Eggplant
  6. Rough Chopped Chard
  7. Mexican spices
  8. Cup of enchilada sauce
  9. Bell Peppers (cut off top and clean out seeds)
  10. Pico de gallo
  11. Guacamole

Instructions:

Brown the hamburger with the diced onion.  Add the diced Anaheim pepper, diced hot pepper to taste, diced eggplant, and chopped chard.  Let simmer until the veggies are soft.  Add the spices and enchilada sauce and mix well.  Stuff this mixture into some bell peppers that have had the top chopped off and the seeds removed.  Bake on a tray at 350 for about 30-40 minutes.  Remove from oven and serve with guacamole and pico de gallo.  

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If you can tolerate dairy, top the peppers with a bunch of cheddar cheese before baking.  That is the nice thing about cooking the veggies in your CSA bag.  Once you get used to working with veggies in different ways, you can make any recipe your own by changing all kinds of little things.  

Eat your veggies!

Robin and Tina

Tina's Stuffed Peppers
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Ingredients
  1. 1 Lb of grassfed hamburger
  2. Diced onion
  3. Diced Anaheim peppers
  4. Diced Hot peppers
  5. Diced Eggplant
  6. Rough Chopped Chard
  7. Mexican spices
  8. Cup of enchilada sauce
  9. Bell Peppers (cut off top and clean out seeds)
  10. Pico de gallo
  11. Guacamole
Instructions
  1. Brown the hamburger with the diced onion. Add the diced Anaheim pepper, diced hot pepper to taste, diced eggplant, and chopped chard. Let simmer until the veggies are soft. Add the spices and enchilada sauce and mix well. Stuff this mixture into some bell peppers that have had the top chopped off and the seeds removed. Bake on a tray at 350 for about 30-40 minutes. Remove from oven and serve with guacamole and pico de gallo.
Notes
  1. If you can tolerate dairy, top the peppers with a bunch of cheddar cheese before baking. That is the nice thing about cooking the veggies in your CSA bag. Once you get used to working with veggies in different ways, you can make any recipe your own by changing all kinds of little things.
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