August is already here! The season may start to shift, but that doesn’t mean your CSA box is slowing down! This week’s share is full of fresh, flavorful produce that’s perfect for simple, satisfying meals. Whether you’re clinging to summer or already thinking about fall recipes, there’s something here for you.
Here’s what’s included this week:
Green Curly Kale – Wolff Farms (Norfolk, NE)
Fennel – Long Walk Farm (Council Bluffs, IA)
Purple Scallions – Bridgewater Farm (Bridgewater, IA)
Bell Peppers – Bridgewater Farm (Bridgewater, IA)
Green Beans – Wolff Farms (Norfolk, NE)
Broccoli – Grandview Farm (Fremont, NE)
With the spotlight this week on those gorgeous bell peppers from Bridgewater Farm, we are sharing a favorite recipe recommendation of Stuffed Bell Peppers. This dish is full of flavor and feels just a little bit fancy. Plus, it’s great for meal prep; you can make a batch on Sunday and enjoy them throughout the week.
Step 1: Preheat the Oven
Set your oven to 375°F and grease a baking dish large enough to hold your peppers.
Step 2: Prepare the Peppers
Cut the tops off the bell peppers and gently remove the seeds and inner membranes. Set the peppers aside. Chop the tops and save them for the filling.
Step 3: Cook the Filling
Heat olive oil in a skillet and add any ingredients for the filling you'd like. You could use the CSA's purple scallions or Fennel and you can use other ingredients you might have on hand like garlic, ground meat, cooked rice, or other vegetables. Adding tomato sauce will help the ingredients stick together. Seasonings could include paprika, salt, pepper, or really anything you like.
Step 4: Stuff the Peppers
Now is the fun part. Cut the tops off your bell peppers and gently remove the seeds to hallow them. Line the empty peppers into your baking dish, and start stuffing! You can top them off with your favorite cheese.
Step 5: Bake and Enjoy
Bake your peppers until they're tender and the cheese is golden. The last step is to serve and enjoy!
