Dinner Straight From the Garden Series

Bell Pepper Delight

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4 or 5 Medium Bell Peppers
3 Cups Fresh Chopped Tomatoes
1 Medium Onion Chopped
2 or So Cups Cheese (How Cheesy are You?)
2 eggs
1 Cup Cooked Meat (We Used Chopped Up Turkey Sausage but Any Left Over Meat Will Do)
Rice or Noodles to Serve Over

1 Tbs Oregano Ground Finely in Hand Removing Any Hard Twigs
Sprig of Rosemary (Leave Whole)
1 Bay Leaf
Crushed Black Pepper to Taste
Green Onion Chives (Snipped with Scissors into Small Circles)
1 Red Hot Chili!

Tomato Mixture

Put Onions in Pot with Olive Oil & Saute Until Tender, Add Tomatoes, Bay Leaf, Rosemary, 1/2 of the Green Onions, 3/4 of the Oregano, Black Pepper and any other herbs you enjoy now. Simmer mixture on low stirring occasionally until it had reduced by 1/2 & become nice & thick.

Remove Rosemary & Bay Leaf Sprig

Add Chopped Meat & Stir

Cheese & Egg Mixture

Take 2 Eggs Add 2/3 of the Cheese & 1/2 the Green Onions 1/4 of the Oregano and Whip Untill Well Combined

Bell Pepper Delight

1. Wash enough Bell Peppers to be able to stand upright in your 2 Quart Sauce Pan.

2. Cut tops off & remove stem, all seeds and any white areas.

3. Place in pan and fill in layers. Start with the Cheese Egg Mixture 1/3 of the way up, then add a layer of Meat & Tomatoes another 1/3 of the way up, then top with another layer of the Cheese Egg Mixture & replace the Bell Pepper Tops and put 1 Cherry Tomato in each hole

Bell Pepper Delight

4. Poke a hole in the top of each tomato with a toothpick and fill in the middle with any tomato sauce that is left.

Bell Pepper Delight

5. Put in Oven for 25 Minutes at 400 degrees covered with foil.

Bell Pepper Delight

6. Uncover and Cook for 10 more minutes or so to burn some of the extra moisture off.

7. Top with the rest of the cheese and a nice chili if you have it! Cook for another 10 to 15 minutes untill it's nice & bubbly.

8. Serve over Rice or Noodles.

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