Charlotte Fresh and hubby went into the garden to gather sweet peppers the other day, and boy, did we have a lot of them! We had to give some away. And, despite our deer problem, we opened the cage and decided to let them grow unprotected, except for one small piece of poultry fence on one side. So far, no deer or rabbit nibbles and still plenty of peppers. (Now that I say that, they will be short stubs tomorrow.)
With the abundance of peppers, it was be a great opportunity to bake stuffed peppers for supper. You know how I like the combination of sweet and savory together, so this original recipe features the great flavor of Grateful Growers Farm breakfast sausage and sweet Pee Dee Orchards peaches, bound together with some Bosky Acres goat cheese and rice. Get out to the markets on Saturday to pick up the fixin’s for this dish, or for your own stuffed peppers.
Fresh Recipe: Sausage and Peach Stuffed Peppers
Makes about 4 servings.
- 8 small to medium sized bell peppers, tops and cores removed but bottoms intact like a cup
- 1/2 lb. breakfast sausage (try Grateful Growers Farm)
- 1/2 small to medium onion, diced
- 2 cloves garlic, minced (try Carlea Farms)
- 1 ripe peach, pitted and diced (try Pee Dee Orchards found at Matthews)
- 1 C cooked organic brown rice
- 2 oz. goat cheese (try Bosky Acres)
- 1 serrano or chili pepper, minced
- 6-8 basil leaves, chopped
- 1/2 tsp ground cinnamon
- salt & black pepper to taste
- olive oil
Preheat oven to 375 degrees. Choose a casserole dish or equivalent with fairly high sides that all your peppers will fit snugly into without falling over. Lightly oil the sides and bottom of the dish.
Steam bell peppers over a water bath for 10 minutes. Remove from steamer and set aside. Carefully shake out any excess water from peppers.
Brown the breakfast sausage in 1-2 Tbs olive oil, making sure to make small crumbles. Cook thoroughly and drain. Set aside in a large bowl.
In the remaining sausage oil (or in olive oil), saute the onions and garlic. Drain.
Add onion and garlic to the sausage in the large bowl. Stir in rice, diced peach, serrano, basil, cinnamon, salt and black pepper. Add goat cheese last as a binder and stir. It will melt and coat the other ingredients.
Carefully spoon mixture into the prepared bell peppers until they are evenly full. Be careful, peppers may still be hot to the touch. Don’t press mixture in too hard, or the peppers will crack. Place into baking dish so peppers are snugly touching each other. Bake at 375 for 25 minutes or until hot.