CSA Stuffed Bell Peppers

Most every Wednesday a magical thing happens while I'm at work.  A basket of fresh grown, fresh picked vegetables and fruits arrive.  Its magical in a number of ways for me.  First, its magical that someone, for a nominal fee, will deliver a large basket of fresh vegetables to me each week.  Next, its always a surprise as to what is in the basket.  Sometimes squash or grapefruit.  Sometimes green beans and assorted tomatoes.  Sometimes exotic things that I must question. (And with the exotics, there is always an answer/suggestion from my delivery person on how to prepare the mystery ingredient)

This week our bountiful basket arrived and contained inside (among many other goodies)  five lovely bell peppers.  My husband declared it should be stuffed pepper night.

Usually this blog is reserved for me transforming other recipes into our gluten free versions. However, growing up that dish was a family favorite made without a written recipe (as far as I know) and I want to share what we made.

Below is our version of Stuffed Bell Peppers and we want to thank The Fancy Chicken and Solace Farms for providing almost ALL of the ingredients.  (The meat, garlic, wine and wild rice were store bought)

Please enjoy our version of Stuffed Bell Peppers by Felicia Marquart.  (Hope I was close in guessing this mom)

Ingredients
Filling:
1 lb ground meat of your choice (we used a mix of beef and pork)
5 Bell Peppers, tops sliced off. (save tops which will be chopped and added to the meat mixture)
1/2 Onion, chopped
2 large garlic cloves minced
1 C chopped tomato
1 C Wild Rice
Salt  Pepper

Sauce:
6 C grape or cherry tomatoes chopped (any tomato variety will do)
1 box crushed tomatoes
2 Tbs coconut sugar
1/2 C white wine
Salt & Pepper

Directions:
Prepare one cup of wild rice according to package directions.  (it will probably need to cook for about 50 min)

In a medium sauce pan over medium heat cook the 6 cups of chopped tomatoes along with boxed tomatoes.  This will need to cook down significantly.  If you have an immersion blender, even better for breaking down the tomatoes for sauce consistency.  For the record, I didn't remove the seeds, everything into the pool.  After the sauce has cooked down and thickened, add the coconut sugar and wine and continue to simmer.

For the filling: Saute onions, pepper tops until soft.  Add garlic and one cup tomatoes and cook down. Add ground meat and cook until meat is browned.  While this is browning, blanch the peppers (with tops and seed pods removed) for about 5 min and then remove from boiling water and immerse in an ice bath to stop the cooking process.

After the meat has browned, add about 1 cup of the sauce and mix.  Next, stand the peppers upright in a dutch oven or oven safe pan.  Fill the peppers with the meat mixture until full.  Pour sauce over peppers and into dish until about 1/2 full.  Bake the pepper at 350 degrees for about 30 minutes.  We topped the peppers with a wee bit of Pecorino Romano. (Yeah, I know we are trying to be dairy free but I'm from Wisconsin.  I can't give up cheese completely)

Enjoy!