Here, in New Orleans, I have what many neighbors (and a few homeless men) call a little City Farm and everyone wants a piece of
That makes me smile.
I’m happy to swap a few war stories while sharing the bounty.
If you have ever ‘read’ me (HERE- on the blog PERV) you know that I LOVELOVELOVE to grow things- and I’m
kinda good great at it.
But there was a learning curve.
I come from a Zone 6 and I’m now I’m in a Zone 9 ( and we all know that’s a hoot ’cause I’m really a 10 but the USDA Plant Hardiness people don’t know me-yet).
Up North, you set your seed by late May and harvest in September/October. That’s it. One growing season.
Down South, you set your seed any damn time you want to ’cause you can grow nearly all-year-long.
But, I need a break now and again, and I usually take it right about now- July/August.
Because it’s so freakin’ hot out my veggies and I are usually floating in the pool until sunset with a rum cocktail in our hands.
‘What to do? What to dooooo?’ you might ask.
Why, gather ye harvest while one still has full A/C and electrical service before the inevitable ‘brown-outs’ on our ancient grids (did I say that right?) that’s what!
And so I do.
And it is Good…
And the belly of the beast is filled.
Stuffed Blue Peppers
1 pound ground meat (it doesn’t matter what kind, or even a combination)
5 large red/ orange/ yellow peppers
1 large green pepper
1 small onion
1 whole egg & one additional egg yolk.
1 cup crumbled blue cheese
1 teaspoon Old Bay seasoning
1 teaspoon course ground black pepper
1 Tablespoon salt
3 Tablespoons Worcestershire Sauce
Your favorite tomato sauce
Preheat oven to 350
Cut the tops off of the red peppers and core, removing all of the seeds and the tough inner ribs (There’s a joke here but I just can’t seem to put my hands on it- THERE it is). Put aside.
Core the green pepper and dice. Set aside.
Dice the onion. Set aside.
In a small bowl, whisk the eggs together.
In a large bowl mix the ground meat with all of the dry and wet seasonings. Add the eggs. Mix well. Add the diced green pepper and onion. Fold in the blue cheese.Combine but don’t over mix, or the meat won’t be as fork tender as it should be. (Am I right Ladies?)
Stuff the peppers to the top- with your hands. Don’t be afraid.
Place the stuffed peppers in a shallow baking dish, cover loosely with foil and bake for 45 minutes.
Remove the foil top and continue to bake another 15-20 minutes.
Before serving, drizzle with your favorite tomato sauce and sprinkle with a few more crumbles of blue cheese because your awesome.