This market is wonderful. Check out Divine Madman Coffee first (Hello Robin!) – pick up a pound or two of the best fresh-roasted, organic, bird-friendly, shade-grown, fair-trade coffee you have ever had in your life (she also ships). Grab a cup of Wild Divine and head out in search of veggies and other goodies.
I bought 6 red, yellow and green peppers for making stuffed peppers. I cut off the tops and removed the seeds and membranes and placed them in a 9x13 baking dish. Then I chopped the edible part of the tops and sautéed them in olive and grape seed oil with one diced onion and two diced yellow squash and a dash of salt and pepper. When the veggies were tender I transferred them to a bowl and then emptied a jar of oven-roasted tomatoes that I roasted about a week ago to the sauté pan to quickly warm. These tomatoes were already seasoned with garlic, olive oil and salt and pepper but I added some fresh basil and oregano as well. You could simply add a can of diced tomatoes or fresh diced tomatoes and season well. I added the tomatoes to the bowl with the veggies and then browned about 2 pounds of ground beef with salt and pepper. The pan still had the flavors of the veggies and tomatoes. You could substitute ground turkey or ground soy crumbles. Drain before adding to the bowl and combine. I used about 2 cups leftover Spanish rice and added that to the mixture but you can use any cooked rice. I've also stuffed these peppers with orzo, quinoa and flax seed and included any veggies I have on hand like corn, zucchini and mushrooms. Fill the peppers and add the remaining mixture to the bottom of the pan. Cover with your favorite tomato sauce (homemade or from the jar), sprinkle with cheese (I used Parmesan Romano) and bake for about an hour at 350. Baste with sauce and bake an additional 20-25 minutes until peppers are tender. Serve with crusty bread. Leftovers are even better. Time for another cup of Wild Divine!
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