Damon’s Stuffed Peppers

The incredibly tall Chef Damon - head and shoulders above the rest :)

From our new Purple House contributor, Damon:

As anyone who’s spent any amount of time at the Purple House knows, food is pretty important around here. My knowledge and passion for food has increased dramatically since being introduced to it. Not only does this serve as my first post to the PH Blog, but it is also my first post to any blog whatsoever. I’m honored to have the chance to cut my teeth on behalf of a home and its inhabitants whom I love so greatly.

As promised, here’s an old stuffed pepper recipe of mine that’s undergone some modifications since joining the Purple House. Most any of the ingredients can be substituted—meat can be added, grains or herbs substituted, different cheeses used, etc. This recipe is just a framework from a recently successful batch. Look around at what you have on hand and what’s in season and
experiment!

Stuffed Peppers

  • 4 bell peppers
  • 1/2 cup dry rice, soaked and/or sprouted, then cooked
  • 2 medium tomatoes
  • 8 oz feta
  • 1/2 cup sunflower seeds
  • fresh herbs to taste: marjoram, thyme, rosemary, you choose
  • salt
  • parmesan

Prepare the sprouted rice first by cooking it while prepping the stuffing. Dice tomatoes and place in a large bowl. Add salt to taste. Coarsely chop about your fresh herbs—I used 1/4 cup fresh marjoram, 1/4 cup fresh thyme, a tablespoon of fresh rosemary. Crumble the feta cheese and add it and the herbs to the tomatoes. Toast sunflower seeds till golden brown and add to tomato mixture, combine, and set aside.

Preheat oven to 375. Choose 4 peppers that stand upright nicely and have large bodies, wash them, and cut out their tops. Shake out the seeds and remove ribbing on the inside carefully with your fingers or a spoon.

Add the cooked rice to the tomato mixture and combine. Don’t be worried if the rice is still a bit hard—it will cook further in the oven. Use a spoon fill each pepper to overflowing and top it with a sprinkle of shredded parmesan. (Any extra stuffing goes great in omelets!)

Stuffed peppers before baking

Place peppers in the casserole dish and add 1/2 inch water to the bottom of the dish. Bake for about 1 hour or until the peppers are just barely starting to brown and wilt slightly. Consider a side of steamed greens and a piece of cheesecake for dessert. Dern tasty…

Stuffed Peppers

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