It is about this time every year that I quit lamenting the passing of summer and embrace the beauty of fall. It usually takes me awhile, but I finally pull out the quilts and the sweaters and move on. Once I come to terms with it, I remember that I really do love everything about the season, the colors, the clothes, and of course the food.
The other day I happened to run across some beautiful local produce that the grocer was almost giving away. I couldn't believe my luck when I left with two full bags of seasonal treasures and change left over from a $20.00 bill.
After I got home and started trying to find a place to put everything, I found that there was no room in the fridge for three of the four gorgeous round orange bell peppers at the bottom of my bag, then I realized it must be destiny.
After digging around a bit I managed to assemble the perfect storm of ingredients for a really fun seasonal recipe, and even though it hasn't been that long since I posted something similar, I think you'll agree that this is a fun twist on an old favorite worth seeing.
Deviled Bell Peppers
4 - 5 large or 6 medium to small orange (on any other color you prefer) bell peppers
1 slice of bread
1 small yellow onion
1 large clove of garlic
1 tablespoon milk
1 pound ground beef or turkey
1 pound pork sausage meat
1 tablespoon beef bouillon granules
1/4 teaspoon red pepper flakes
1 cup cooked brown or white rice (I love brown basmati)
1/2 cup grated medium cheddar cheese
1 egg, beaten
2 cups crushed tomatoes
Preheat oven to 350 degrees.
Cut tops from peppers reserving them for decoration. Remove the seeds and membranes from the tops and insides of peppers. Poke 3 to 4 holes in the bottoms of the peppers; set aside.
Place the bread, onion, and garlic in the bowl of a mini food processor and process until the mixture is finely ground. Add milk and process for just a couple of seconds to combine; set aside.
In a large bowl, place the ground meat and sausage. Sprinkle with the bouillon, pepper flakes, rice, cheese, contents of the food processor and the egg. Stir together just until combined being careful not to over work the meat.
Divide the meat equally among the prepared bell peppers and stuff inside packing just enough to eliminate any air pockets. Place reserved pepper tops loosely on top of the meat.
Place inside a lightly greased baking dish, cover with foil and place in the preheated oven. Bake for 1 to 1-1/2 hours (depending on the size of your peppers) or until they are cooked through. If tops are beginning to shrivel and burn you can take them off and set them aside at this time.
Remove the foil cover and pour crushed tomatoes evenly around the tops of the peppers or around the bottom of the dish. Return to the oven and bake for an additional 20 - 30 minutes to heat the tomatoes.
Remove from the oven, replace the tops and serve with a bit of the tomatoes.
Serves 4 - 6