When your CSA gives you peppers

and more peppers and more peppers, you make stuffed peppers.

One of the staples of the late summer, early fall farm share is a plethora of peppers - bell peppers, sweet peppers, and hot peppers. Last year the majority of the bell peppers were green, my least favorite of the bells. This year the primary color was yellow but we had a fair share of reds, greens, purples, and whites too.

Last year I made a Stuffed Bell Pepper recipe from Cook's Illustrated's The Best Light Recipe. It's a lightened version of a traditional stuffed pepper using ground turkey - delicious. This year I used Eat Your Books (read my earlier post) to find alternatives and to see if there was anything more tempting. That's how I discovered Ellie Krieger's Greek-Style Stuffed Peppers in her book The Food You Crave. It's my new favorite.

The filling is a mixture of lean ground beef (I added a little ground turkey because I doubled the recipe and got my proportions off), bulgur, grated zucchini, onions, frozen chopped spinach, eggs, and just a little oregano, salt, and pepper for seasoning. I had some leftover roasted eggplant and added it to the mixture.

Two really great things about this recipe: 1) the peppers just need to be cleaned and halved, that's it, no parboiling or any other prep and 2) the filling doesn't have to be pre-cooked. Compared to other stuffed pepper recipes this one is so easy.

There's only one thing I'd change. As written in the recipe the "sauce" is stewed tomatoes that are finely chopped. Along with their juices they are used to top the tomatoes. I prefer a slightly thicker sauce so the second time I made them I followed the Cook's Illustrated recipe and mixed the canned tomato packing juice with an equal part of ketchup. I still used the tomatoes as a topping.

Peppers cleaned and prepped

Ready for stuffing

Each half gets a generous amount of filling

Topped with the chopped tomatoes, sauce, and a little feta cheese

The finished product, just needs a nice salad and some crusty bread

The first time I made this I wasn't sure how it would turn out. I was worried that the peppers would be dry and the filling wouldn't be cooked through. I think so much liquid comes out of the zucchini and the tomatoes it keeps everything moist and since the peppers are halved they can cook all the way through.

And just because I don't like to waste anything, I took the peppers tops and roasted them along with a few more end-of-season tomatoes.

Tomatoes and pepper tops prepped for roasting