Stuffed Peppers, A Visit From A Friend And Nectarine And Meyer Lemon Preserves
Two weeks ago a new farmers market popped up only 2 blocks from my home. It’s small only 2 stands one with baked goods and the other fresh fruit and vegetables. It does not have an abundant selection but the vegetables are good and fresh and it’s great to have a farmers market during the week and near me. I’ve shopped there the past two weeks and have some beautiful produce to work with.
It’s been a really long time since I’ve made stuffed peppers, a really long time, I’m not sure why because I like them. I usually stuff the peppers with meat and rice and vegetables and simmer them in a tomato sauce, actually when I first made them years ago I saw a recipe using Campbells tomato soup. I made them on the stove top and the peppers were soft and tender and the filling was delicious, I always topped them with some cheese which melted on the peppers and the sauce that you spoon over the pepper was really good. So I bought some tomato soup and decided to recreate this forgotten recipe. I have never seen a purple pepper before you can see it below, I thought it was so pretty I had to buy it and thought it would be nice to have an assortment of colors. These are great because they are already individually portioned and with a salad you have a great meal. For a vegetarian version you can add lentils or beans instead of the ground meat, even tofu would be good.
Stuffed Bell Peppers
Makes 4 large stuffed peppers
1 lb ground beef, pork, turkey or chicken
1 cup cooked rice, white or wild or both (I used wild rice)
1/2 cup cooked yellow split peas
1 medium onion chopped
1 large clove garlic minced
1 cup diced fresh tomato tomato
2 cups chopped kale (uncooked, it will cook down)
1 cup grated cheese, your choice, I used manchego and cheddar.
1 can tomato soup or tomato sauce + 1 can water (a can of soup is 10 3/4 oz)
Boil your rice in salted water until it’s cooked al dente. You don’t want it completely cooked or it will turn to mush when it’s cooked in the pepper. In another pot boil the yellow split peas in salted water until soft but a little toothsome.
Heat oven to 375 degree’s. Pour the tomato soup or sauce and water in a baking dish and whisk to combine. Clean your peppers, cut the top off and clean the inside of the pepper removing seeds and membranes. If the peppers won’t sit well cut/shave a very thin slice off the bottom of the pepper being careful not to cut a hole or the filling will fall out.
Heat a little olive oil in a skillet and add the onion and garlic, cook until soft and transluscent. Add the ground meat and cook until meat is browned. Drain any fat, season with salt and pepper and set aside. Add a little more olive oil and cook the kale until softened. Chop the tomatoes and add to a mixing bowl along with the meat, onion,garlic and kale, mix in the rice, split peas and cheese. Season with salt and pepper. Note: It’s important to season along the way then before you stuff the peppers season again if needed. The cheese acts as a binding agent but you can also add a beaten egg.
Stuff each pepper all the way to the top gently pressing the filling into the pepper and place in the baking dish sitting in the tomato soup. Sprinkle a little cheese on top. Cover the baking dish with foil and bake for 45 minutes, uncover, increase the temperature to 425 and cook another 15-20 minutes. The peppers should be soft but not falling apart.
Over the weekend I got to meet Gerlinde- Sunny Cove Chef. Meeting other bloggers is wonderful and a great perk that comes with blogging, she is such a lovely and sweet person. We had lunch at a local restaurant and walked around the neighborhood. Gerlinde is German by birth and lives in sunny California. She is also an accomplished and avid traveller, part of her blog is devoted to her travels, she calls it Wanderlust Blog. She brought me a gift, so sweet of her. Some meyer lemons from her tree, beautiful ceramic egg cups, some German pesto salt and some tea. I used one of the lemons with the nectarines to make this preserve. An unusual combination, maybe, but it works and the preserves are delicious, a little tart, a little sweet and the meyer lemon adds this wonderful flavor that is distinct to that citrus fruit. I only made one 16 oz jar using the nectarines I had that were over ripe.
Nectarine and Meyer Lemon Preserves
Made 1 16 oz jar
5-6 nectarines peeled and cut into slices- they were sizeable nectarines so if yours are smaller use more
1 cup sugar
1/4 cup honey
pinch of cinnamon (about 1/8 tsp)
Juice of one meyer lemon (You will put half of the lemon in with the nectrarines while cooking)
Add the sliced nectarines to heavy bottom sauce pan along with the sugar, honey, cinnamon,lemon juice and half a lemon. Bring to a boil on medium high heat. Then reduce the heat to medium and continue cooking until thick, test it by placing a spoonful on a cold saucer it should thicken when it’s ready. It cooked for close to an hour. Place in sterilized jar, seal and process with your preferred method. No shots of this open the jar is sealed, waiting for winter.
Looks good Suzanne! Stuffed peppers are one of those easy but delicious meals to make because the possibilities are endless. I love it 🙂
Thanks Jess, love stuffed peppers, they really are good and filling and real comfort food, yes you are so right the possibilities are endless with the filling. Thanks again.
Lovely dish! So happy you met Gerlinde too! Have a great day.
Thanks Cheryl, yes it was wonderful meeting Gerlinde. Last weekend I saw Patty Nguyen and her family for brunch. Love meeting bloggers, maybe one day I’ll meet you. That would make my day.
Oh I am so excited you saw Patty and her family again-how great Suzanne! Oh we will meet one day!!!! xo
What a wonderful treat, your peppers for us and your gifts + visit from your friend. I didn’t realize she lived in California.
I love the idea of split peas in your peppers and since I have so much tomato soup from my box of tomatoes, I am inspired to make them this week.
Thanks Stacey, it was great meeting Gerlinde. The stuffed peppers were terrific and I love using split peas and lentils mixed in with foods. The peppers were so fresh and good.
Aren’t Farm Market’s great
I have 2 by me
1 on Saturday morning
The other all day Sunday 🍂🍃🍂
The best if I could I would go to Union square in Manhattan but have several around me. Love shopping where the produce is fresh and so beautiful🍁🍁🍂🍂
Great to have a new farmer’s market near you !
Your recipes are wonderful, and I do li :)ke tomatoes like peppers too, very ” family cooking ” ” comfort food “.
Thank you, dear Suzanne
Do have a nice week – amitiés et bises – france
Yes it’s small but adequate, it carries much of what I like to use on a daily basis. Thank you so much France, you are too kind. Hoping the rest of your week is wonderful, embrasser mon ami!
LOVE that plate of veggies. Stuffed peppers are so fun to make your own, and with those flavors never get boring. Great recipe!
Thanks Mary Frances, it was delicious and a bit of nostagia using the canned tomato soup. Thanks so much,
Looks so good!! I can’t wait to try the recipe!!
Thank you so much, it’s light and really good.
Suzanne, it was wonderful meeting you and spending some time together. I had a great time visiting you. I hope we can do it again. I love stuffed peppers and your nectarine and Meyer Lemon preserves looks delicious. Hugs !
I hope we can do it again as well Gerlinde. Thank you so much for the lovely gifts. Your lemons are so superior to what I get in the supermarket, so juicy and they taste delicous. Thanks so much.
I would love to do it again.
Looks so great
Thank you so much.
Oh! What fun that you and Gerlinde got to meet up! That’s fabulous. By the way I am endlessly envious of her CA location.
Additional fun to remember an old recipe like that. I love the quickness of working with soups.
Even more fun to have the mini farmer’s market appear. This is a delightful post, Suzanne.
Back to work now. Had lunch really late because of an hour and a half meeting scheduled through my lunchtime. Mega hugs to you and Gerlinde too.
Yes what fun it was meeting Gerlinde. Where she is in California sounds fantastic, the weather, the food everything. Hope you got a chance to relax over lunch sounds like you need a break. Thanks so much Teagan.
Reblogged this on ravenhawks' magazine and commented:
Awesome about the farmers market. I like that here I can buy directly from the farms. Love the stuffed pepper recipe they are a favorite for me. It is so nice to meet people that you have developed an online friendship with. Glad you got the chance.
Wow buying directly from the farmers must be amazing. No farmers around here so we rely on our green markets. Thank you Dyanna, it is wondeful to meet some of the people I only communicate with virtually. Thanks again.
What a great dish! Definitely a farmer’s market win here. It’s also great that you were able to meet a fellow blogger. 🙂
Thanks so much it’s a real plus getting to meet an online friend and fellow blogger, we automatically have so much in common.
After 10 days in Italy I am totally feeling those stuffed peppers! Yum! What a treat to meet another blogger. I love meeting people I associate with through social media. Great people like YOU!!
And you, thanks Michelle, oh to go to Italy, one day I will. Thank you so much and wish I could bring you a stuffed pepper.
The stuffed peppers look so very tasty, as is the marmalade. I like the combination a lot!
How great to have a farmers market so nearby, with such beautiful produce. I actually bought some even darker purple peppers a while ago. When I cut them they were green inside. and lost most of the purple color when cooked, but they were still delicious. 🙂
Yes the peppers when cooked turned the palest lavender almost an off white. I love the vibrant color of vegetables. Thanks so much Ronit.
Oh how wonderful you got to meet Gerlinde! How sweet of her to give you those gifts too. I love stuffed peppers too, I don’t know why I don’t make them more often either. I am jealous of your small farmer’s market close to you, ours is on only Friday and Saturday and will be closing soon until next summer. I’ve never seen a purple bell pepper either, it sure was pretty! (I’m assuming you ate it already, lol.) xxoo
Gerlinde is so nice, really enjoyed meeting her. She was so kind bringing me the gifts. I have never had lemons straight off a tree, homegrown, they are so much better than anything you can get in a store. Yep, the peppers were eaten and I thought that purple pepper was so beautiful I almost didn’t want to cook it. Thanks so much Kathryn.
Now I’m just sulking and jealous that Gerlinde got to meet you. I just don’t understand why you don’t live in Wales.
xxx Sending you Unlimited Hugs xxx
David when I visit the UK you are the first person I want to see, after you the Queen maybe Thank you so much and mega hugs my friend.
Loved the pepper stuffed recipe. Your photograph on that veggies are amazing!! Really enjoyed the read. Thank you Suzanne.
Thanks so much Sumith, the vegetables are so colorful and naturally beautiful.
Delicious looking dish Suzanne, love that you added the yellow peas. How neat that you had an opportunity to meet a fellow blogger!!
I am always so happy to meet the people I visit with almost daily. Thanks so much Cheri!
I never liked the cooked pepper as a kid but loved the insides. Now I do! I’ll refer back to this next time and use vegetables and the oven. I use a pot on the stove. Cool purple pepper. At first the sound of lemon and nectarine preserves didn’t sound good, so I’m glad you mentioned how good they tasted together. 🙂
I have never been a big fan of peppers but love stuffed peppers, go figure. The purple pepper just caught my eye it was so pretty. The lemon is not overpowering, meyer lemons are different and it actually goes nicely with the nectarines. The preserves are tart and sweet and you can taste a little of both. Thanks so much Mary.
I know people who like raw peppers but not cooked, or the other way around. I don’t go to a farmer’s market so I miss out on a lot of different varieties. This must change. 😋
Stuffed peppers are one of my favourite things! I too have never seen a purple pepper before! Just wonderful Suzanne!!!!
Thank you so much Marisa, I had never seen a purple pepper before and it was just so pretty I had to get it.
Wow! This looks amazing, Suzanne !! Now I’m wondering why I don’t make stuffed peppers often as well, as you say the possibilities are endless!
It’s really nice to have a farmer’s market close by 🙂 Those purple peppers look pretty! I once spotted a yellow and red striped colored bell pepper at Whole foods, never saw it after that!
Honestly I don’t think I’ve made them for close to a decade, wow, thats pretty bad. Oh wow, I’ve never seen a striped pepper, that sounds just beautiful. Thank you so much Freda,
It’s good you made them then 🙂
Hooray for the Farmers Market close by! maybe it will expand over time. And I have never made stuffed peppers, but my mom used to make them– and she used a whole lot of Campbell’s soup! They look delicious Suzanne! Hope all’s going well in Brooklyn! hugs friend.
Thanks Rhonda, I never had a stuffed pepper growing up at least that I can remember. I used to make them because they were so easy and you have your whole meal (except salad) in one neat little package. Things are good in Brooklyn, still waiting for cool weather, it was almost 90 today, ugh….
No! I can’t believe it’s still so hot for you– doesn’t the weather know it’s almost October?? I wore a sweatshirt on my walk this morning and loved feeling chilly. — although it could well heat up here again. Loved the roast peppers– when my mom comes for dinner, I want to make them for her! take care Blog buddy! xo
That looks like wonderful home cooking – I love those little eggplants I saw in the basket, too. Funny, but I have never seen a purple pepper but I saw a purple pepper plant this spring but decided not to get it! Gosh say that fast!!
I just thought the eggplant were so cute, funny I buy things for their esthetic value rather than having anything specific in mind. Ha, just tried to say it fast, failed miserably. LOL. Thanks Mollie.
Why thank you kindly Big Whiskey.
Your vegetables look so good Suzanne and thank you for sharing your recipe 🙂
I use to make stuffed peppers in the cold season, they are so good to warm us and in same time fill us up.
Yes stuffed peppers are a comfort food that would be so nice in cooler weather. They are filling and very tasty. Thank you so much Irene.
Suzanne, that just looks mouth watering, very very good.
Thank you so much.
This looks wonderful Suzanne and I can just imagine how flavourful they are. Lovely also that you were able to meet and spend time with Gerlinde… sounds like a fun day out!
Gerlinde is so nice I had a nice time with her. Thank you so much, the stuffed peppers were wonderful.
Oh! I love the sound of these preserves and will make some very soon!! I have two gorgeous Meyer lemons sitting on my counter now!!! Thank you for sharing!
I opened the jar today and they are wonderful. I just noticed I forgot to say I added a pinch of cinnamon about 1/8 tsp. Thanks so much Em.
I adore stuffed peppers! These look delicious Suzanne and so healthy! Wow, only 2 blocks from your house, that is awesome 😀
The peppers look delicious Suzanne! Such a colourful dish, you are so lucky to have these products so nearby. It is wonderful to cook with fresh vegetables. I am happy for you that you could share such a nice time with a blogger friend and get so many presents! 🙂
You have me craving stuffed peppers so much right now! Might need to try this recipe over the weekend – thanks lady!
I love stuffed peppers but have never made them myself–seeing yours makes me want to make some! 🙂
I haven’t seen a purple pepper as well, Suzanne. They look yummy as well. But I will make it without meat, I think it still be good!
So nice to have a Farmer’s market near by! these peppers sure look tasty!
These stuffed peppers look divine! And they’re pretty. And healthy. And I think even Hugo would approve. 🙂
I don’t think I’ve ever made stuffed peppers and I don’t know why, because I love peppers and the filling sounds lovely! That nectarine and meyer lemon preserve sounds amazing! What a great combo of flavors!! I have two Meyer lemon trees and can’t wait until they are ripe this winter! 🙂