Swistak Farm - Pepper Recipes

Almost Stuffed Peppers
1 lb ground beef
2 cups of water
1 can (14.5 oz) of tomatoes (diced and undrained)
1 large green pepper (cut into 1/4 inch slices)
1 medium onion (thinly sliced)
1 1/2 teaspoons of salt
1/2 teaspoon of Italian seasoning
1/2 teaspoon of pepper
1 1/2 cups uncooked instant rice

In a large skillet, brown beef and then drain.
Set beef aside while keeping it warm.
In same skillet, combine water, tomatoes, green pepper, onion, and seasonings.
Bring to a boil.
Reduce heat; simmer, uncovered, until vegetables are tender.
Stir in rice; cover and remove from heat.
Let stand for 5 minutes.  Stir in beef; return to the stove and heat through.
Swistak Farm Bell Pepper
Bell Pepper Salad
3 green bell peppers
1 tablespoon of olive oil
1 tablespoon of red onion (finely chopped)
1 garlic clove (minced)
1 roma (plum) tomato (diced)
Salt and pepper to taste
Preheat oven to 400 degrees.

Place the whole peppers on aluminum foil.
Bake peppers until the skin is black and the peppers are soft (~30-45 minutes). Turn the peppers once if necessary.
Remove the peppers from the oven and set aside to cool for 10 minutes. 
Peel off the skin and remove the stem and seeds.
Chop the roasted peppers into half inch pieces.
Heat olive oil in a skillet over medium heat.
Stir in the onion and cook, stirring frequently until the onion is softened and turned translucent (~ 5 minutes).
Add the garlic, salt, and pepper, then stir in the chopped peppers and tomato. 
Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated (~5 minutes).
Check out the following pages for more information about tomatoes and peppers at Swistak Farm.
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