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Locally Grown {stuffed green peppers recipe}

Last weekend we took the whole family to a nearby produce stand.  We were craving something that tasted fresh from the garden and since I don't have my own garden, we found this place.

The fields were full of fall-colored flowered.  Can't wait for those cooler days to come. 

 But for now, we are reveling in the height of summer sunshine and produce.

 It's easy to go overboard here and buy much more than you can use in the next few days.  I don't even like okra but they look so inviting in those cute blue crates.

These tomatoes inspired a caprese salad for lunch: tomato slices cut into quarters, hunks of fresh mozzarella, snipped basil leaves, salt, pepper and drizzles of olive oil and red wine vinegar.  

These strawberries wound up being dunked in Silky Chocolate Fondue. 

Every girl dreams of doing her shopping with one of these adorable woven baskets, doesn't she?

 Even the boys had fun playing in the sand while I took my time in the aisles.

At least one time each summer I have to make my Grandma's old-fashioned stuffed peppers. 

Before I cut these beauties open I had to capture their brilliant green colors. 

These peppers have just been removed from their boiling bathwater.  The steamy  spicy smell filled the whole kitchen. 

 Meanwhile, the filling is bubbling away on the stove top.

They may not look pretty but they sure are delicious!  


6 green bell peppers
1 lb. lean ground beef
1/3 cup chopped onion
1 16 oz. can stewed tomatoes
 1/2 cup uncooked rice
1/2 cup water 
1 tsp. Worcestershire sauce
salt and pepper
1 cup shredded cheese (we use American) 

1.  Preheat oven to 350 degrees.
2.  Wash peppers.  Cut off tops and remove seeds and membranes.
3.  Boil peppers in salted water for five minutes.  Drain and sprinkle insides with salt.
4.  Brown beef and onion with dashes of salt and pepper .
5.  Add tomatoes,  rice, water and Worcestershire sauce.
6.  Cover and simmer about 15 minutes to cook rice.
7.  Stir in shredded cheese until melted.
8.  Spray casserole pan with Pam.  Place peppers in pan.
9.  Fill peppers fully with meat mixture.
10.  Bake at 350 for 20-25 minutes. 

Miz Helen’s Country Cottage


  1. Lovely pictures! The recipe sounds delicious! I'll be trying it out his week. :-)

  2. They look beautiful! Great photos. This post looks fresh and delicious! :)

  3. Your market looks simply gorgeous.

    Wouldn't I love to have something like this handy. For now, I'm simply delighted to have a weekly delivery of fresh veggies from a local grower. She has given me the opportunity to look for new recipes and to eat more greens than I would normally buy. And I get so excited when the box arrives! This week? Fresh garlic for the first time in my life!

  4. Oh, what a treasure of a place!!!

  5. Thanks for the tour through those beautiful pictures. I love stuffed peppers; what an inspiration. I just followed your blog. Hope you will visit my blog and see if you would like to follow me back.

  6. Hi Misty,
    What beautiful produce, your photos are very good. We just love stuffed peppers and your recipe looks delicious. We always freeze some for the winter and they are so good. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week end!
    Miz Helen


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