Hey, how many different ways are there to stuff vegetables? This recipe takes advantage of fresh green tomatoes, turnip greens and hot peppers from the garden in October.
I know, October. It has been a weird year for the garden.
Bell Peppers Stuffed with Green Tomatoes
- 4 bell peppers halved and cleaned
- 2 cups finely diced green tomatoes
- 1 cup onion finely diced
- 1 tbsp butter
- 1 jalapeno diced fine
- 2 cups chopped turnip greens
- 1 lb ground pork
- 2 cups white rice
- 2 tbsp chopped fresh oregano
- 4 cups chicken stock
- 1 tsp paprika
- 8 slices melting cheese
In a large oven safe saute pan melt butter over medium low heat. Saute onion until golden, then add jalapeno and saute until browned. Add pork and brown breaking into small bits. Add rice and stir to coat in fat. Add green tomatoes and saute until everything is dried out. Add stock and bring to a simmer. Add oregano and paprika and season with salt and pepper. Add turnip greens and wilt, then place pan in oven and bake at 365 degrees until all liquid is absorbed stirring a few times. Remove from oven and let cool then spoon stuffing into halves of peppers and then place in a greased baking dish. Bake at 350 degrees until rice begins to brown then top with cheese and melt. Serve hot.