I did have a hard time actually buying the peppers at the grocery store instead of using fresh from Red Goose Gardens or raiding my freezer for our summer leftovers. I noticed a huge difference in the taste, too. These were definitely not as fresh as we get straight from the farm, but I guess beggars can't be choosers when you're buying produce in January in Minnesota.
Stuffed Green Peppers (Makes 5 pepper halves)
1 lb. hamburger
1 medium onion, chopped
6 green peppers, halved lengthwise and seeded. Chop 1 pepper half.
1 T. minced garlic
1 packet taco seasoning
2 c. cooked rice, orzo or quinoa (this time I used quinoa but have used brown rice and orzo as well)
1/2 c. shredded cheese (I used a cheddar/pepper jack mixture)
Brown hamburger with onion, garlic and 1/2 chopped pepper. Meanwhile, boil a 2 quart pot of water. Blanch peppers for about 2 minutes in boiling water. (Put the peppers in the water and cook for a few minutes. This ensures that they aren't still raw when you eat them.) Remove from water and set aside. When hamburger is cooked, stir in taco seasoning, a little water and cooked rice or quinoa. Stir until seasoning is mixed in and water is absorbed. Fill pepper shells with meat mixture, being careful not to burn your fingers! Top with shredded cheese and bake in a 400 oven for 15-20 minutes, until cheese is brown and bubbly.
These are a great way to get more veggies in your diet without feeling like you are eating only a salad for every meal. I have also used large tomatoes as the shells in a pinch (when I have a lot in the summer). They tend to get a little mushy but the family loves them.