I've always loved stuffed peppers, so this year I grew two varieties that seemed designed for the purpose: Red Round of Hungry and the yellow Paradicsom Alaku Sarga Szentes pepper, a name I forgot as soon as I placed the order. These two peppers look almost like an heirloom tomato. They are short and squat, but sweet, and delightfully crunchy. Once the seed cavity is removed, they form a perfect bowl for whatever you want to put inside.
I adapted this recipe from one I found here, and just devoured three of these peppers for dinner. Give it a shot!
-Peppers, obviously from Dandelion & Rust Farm
-Eggs (1 per pepper)
-Feta cheese, diced
-Mustard greens, chopped*
-Salt & Pepper
*I used young mustard greens from the garden, but you could also try this with any sort of cooking green: spinach, chard, kale, etc.
Preheat the oven to 375.
1. Use a sharp parring knife to remove the stem and seeds from the pepper. Wash out the inside to remove any lingering seeds.
2. Crack the eggs into a bowl, and whisk until they froth and expand. I used a milk frother, because the blender seemed like too much effort.
3. Dice the cheese and the greens. Add to the eggs, and pour the mixture into each pepper.
Put the peppers on a lightly oiled pan or baking dish, and put in the oven. Bake until the egg is fully cooked and the peppers are tender (about 25 minutes). Salt and pepper to taste, and serve hot. It's like an omelette...in a pepper.