FRESH PRODUCE CORP.

Stuffed Red Bell Peppers
							
"Stuffed Red Bell Peppers
Serves 4-6, adjust according to preference

An explosive mix of flavors, all stuffed inside some fresh red pepper? It's possible with this easy recipe that can be used as a great dish versatile enough from date nights to family gatherings.

Ingredients: 
x8 red bell peppers 
x1 cup olive oil
x1 onion (finely chopped)
x5 garlic cloves (minced)
x2 cups cooked rice
x1 cup diced tomatoes
x1 tsp tomato paste
Dried Oregano
Smoked Paprika
Salt and pepper, to taste
Ground Beef
Cheese of choice (grated)
Freshly chopped parsley, for garnish

How to prepare:
1. Chop one side of the red peppers and deseed them until they form a bowl like shape. 
2. Preheat your oven to 190°C and place the peppers in a baking dish. 
3. Heat the olive oil in a pan over medium heat. Sauté onion and garlic until they soften and turn translucent. 
4. Add the ground beef and saute until browned for 5-6 minutes. 5. Stir in cooked rice, diced tomatoes, tomato paste, salt, pepper, oregano, and smoked paprika until sauce is reduced. Allow it to cook for half an hour.
6. Stuff the red pepper with the cooled mixture and bake for 10 minutes at 190°C.
7. Add cheese on top and bake for 5 more minutes or until cheese is melted. 
8. Garnish with parsley and serve. 

Green Tip/s: 

Great news! Bell peppers are sustainable, flavorful crops that can be grown in a Philippine garden setting all year round!
- There is no known significant damage to air, water, and soil as long as you refrain from using pesticides.  
- Abundance of pepper? Pickle them to make them last with this easy recipe:
1. Slice and deseed red bell peppers and place them in peppers a glass jar or container.
2. In a  saucepan, heat up some white vinegar, water, sugar and salt. 
3. Stir until sugar and salt are dissolved, remove the heat and pour the liquid over the peppers in the jar. Add water until the rim to completely soak and preserve the peppers.
4. Cover jar and refrigerate for at least 24 hours before serving. 
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