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!

Mini-Meatball Indian Curry

Warning...Before trying this recipe you must be a fan of BIG BIG FLAVOR!

It was once suggested that when it came to food and cooking I had a "high flavor set point".  Meaning when it came to flavor I needed  A LOT of it.  This is something I can't dispute.  I love big flavors.  If you, too, love big flavors, this recipe will not disappoint.

As usual, we gave this recipe the three test rule.  What I found was we loved it each time but the one modification that sealed the deal was substituting Wild Rice for the brown rice.  The wild rice in this dish gave it a great, nutty flavor along with the curry while also giving the meatballs more texture and bite.  And, to be completely honest, I really blow when it comes to cooking brown rice.  It ends up to sticky and mushy and the wild rice keeps is body.

Another thing to love about this recipe is it was naturally gluten free and I didn't have to mess with a bunch of substitutions.

Meatballs on the first attempt with the overly sticky brown rice

Meatballs
1 1/4 lb ground lamb
1 jalapeno, seeded and minded
1 TBS minced & peeled fresh ginger
1 Lg garlic clove, minced
1 C cooked brown, organic rice or Wild Rice
1 lg Egg
2 Tbs chopped cilantro
1 tsp garam masala
Pink Himalayan Sea Salt and freshly ground pepper

Curry
2 /tbs Olive Oil
1 Lg onion, finely chopped
1 TBS minced & peeled fresh ginger (I grated my ginger.  It just seems easier)
1 Lg garlic clove, minced
2 tsp medium-hot Madras curry
6 Tbs raw cashew butter
1 1/2 C tomato juice (12 oz)
Pink Himalayan Sea Salt and freshly ground pepper
1/4 C cilantro leaves

Brown rice or Wild rice for serving

MAKE THE MEATBALLS

Preheat the broiler and position a rack 8 inches from the heat (I tried this at 8 inches and a bit closer.  I found being a bit closer to the broiler a better choice for me) In a medium bowl, knead the lamb with the jalapeño, ginger, garlic, rice, egg, cilantro, garam masala, 1 teaspoon of salt and 1/2 teaspoon of pepper. Roll the mixture into 18 balls and place on an oiled baking sheet (I didn't bother to oil the sheet and it worked fine.  There is enough fat in the lamb that the meatballs won’t stick.) Broil for about 10 minutes, until the lamb meatballs are nearly cooked through and the tops are lightly browned.

MAKE THE CURRY

Meanwhile, make the curry.  In a medium enameled cast-iron casserole, heat the oil. Add the onion, cover and cook over high heat, stirring once or twice, until lightly browned, about 3 minutes. Add the ginger, garlic and curry powder and cook until fragrant, 1 minute. Stir in the cashew butter (I only had almond butter on hand and it was still great) and cook for 1 minute. Add the tomato juice and 2 cups of water, season with salt and pepper and bring to a boil.

Add the meatballs and any pan drippings to the sauce, cover partially and simmer over moderate heat, stirring frequently, until the meat is tender and the sauce is very thick, about 30 minutes. Stir in the cilantro and serve with rice.

MAKE AHEAD The curry and meatballs can be refrigerated for up to 2 days.

Food & Wine Annual Cookbook 2013, Pg 220