Stuffed peppers

Sunday night we ate stuffed peppers. We learned to make these from Andrea and Corita last fall. Our CSA gets pepper crazy in the early fall and that has just started to begin. I had four small orange "yummy" peppers which are super sweet and 3 1/2 green bell peppers. I made all of them so that we could eat the leftovers this week. For the stuffing used mostly what I had. I called it a kitchen cleaner. I love kitchen cleaners. I did need to make a run to Whole Foods for some burger crumbles (Quorn brand), but otherwise everything was in-house. The stuffing used leftover basmati rice, half CSA white onion, 2 small tomatoes from Corita's garden and one large CSA tomato, CSA basil, spring onion, and cheddar cheese. I cut the tops off of the peppers and stuffed them as full as possible and baked at 350 for 40 minutes. I served it with CSA corn (amazing - tastes like butter) and leftover salad (with vinaigrette dressing from work).

Peppers were a big hit with Karen, though she wanted more cheese. Doris not so much. I thought she would like the filling and she hated it. She ate shredded cheese and corn, but if either touched the filling mixture she'd spit it out and make a face, and she said "I don't want those crumbles!". I had to get her a new plate for just cheese and corn. We have two stuffed bell peppers left for later in the week to serve with our remaining corn. I have a lot of leftover filling and plan to make this again next week, though with more cheese.

Crumbles: $5.50
Cheese: $2
Spring onion: 25 cents
CSA veggies: $2

Total: $10.75 ($3.58 per serving)