August is a time of abundance! No other month has more variety or overstuffed bushel baskets, when it comes to produce at the farmers markets. It is the best time of year to enjoy all the bounty of summer through vegetable heavy meals.
These stuffed peppers use many of the seasonal vegetables of August, but don’t feel limited by my choices. This is one of those recipes that will taste good with nearly anything you add!
Stuffed Pepper Ingredients
3 large bell peppers
3.5 cups of cooked brown rice (I cooked mine with a bullion cube and a sprinkle of seaweed)
5 cloves of minced garlic
1 finely chopped red onion
4 finely chopped carrots
1 pint of quartered cherry tomatoes
3 cups of kale torn into bite-sized pieces
4 sliced scallions
1 teaspoon of olive oil
1 teaspoon of curry powder
salt and pepper to taste
optional: 1/4 cup grated cheddar cheese
Begin by sauteing the garlic, onions, and carrots in the olive oil and curry powder.
When the carrots are starting to soften (about 7 minutes) add the tomatoes, cooked rice, and scallions. Stir to combine all the ingredients and cook for another 4 minutes. Finally, add the raw kale and stir regularly to integrate it with the rice mixture. Add salt and pepper to taste.
It should end up looking like this.
While the veggies are cooking use a pairing knife to remove the tops of your peppers and hollow out their seeds.
Carefully spoon in the rice and veggie mixture to completely fill the pepper cavity. If you’re adding cheese, sprinkle it over the top of the stuffed peppers.
Bake the peppers at 400 for 20 minutes, or until the cheese is well browned. Give the peppers about five minutes to cool before digging in!
In addition to celebrating summer produce, this meal is overflowing with nutrients. All of the vegetables used offer unique vitamins, minerals, and antioxidants, the brown rice is a healthy complex carbohydrate, and the curry powder is a powerful anti-inflammatory. This recipe is a combination of nutrition and flavor at its best!