Southerners love their peppers, most tuck at least a few plants in their gardens even if it’s in among flower beds. Peppers generally love the Southern climate- some old timers say the hotter the weather- the hotter the peppers! I’m not sure about that, I do know that we once planted mild banana peppers close to jalapenos and those highly prized for their pepper sauce- long skinny cayenne pepper pods; well, I’m telling you those sweet banana peppers were hot as fire! I loved them. Usually our Bell Peppers are small, mainly good in salads or chopped along with onions and celery for our trinity to begin making jambalayas, gumbos, even tomato sauces.
This year we planted a few plants of Poblano peppers- they’ve been seriously good and a bumper crop of the big beautiful peppers are just the right size for Stuffed Peppers. I’ve eaten stuffed peppers all of my life and loved them. I have to admit- Before I learned to cook stuffed peppers- I tended to think they were an exotic dish because southern cooks which can be on the eccentric side, had a way of majestically saying… ‘Ah’m makin’ Stuffed Peppers’… it just seemed like a special treat and -they truly are. Now, let me get real here- if something sits still long enough a southern cook will figure out a way to stuff it!
- Stuffed Eggs, Stuffed Shrimp, Stuffed Pork Chops even Stuffed Squash Blossoms- now that’s an adventure!
I’m running on and on- though I do want you to know, it’s not hard to make Stuffed Peppers. The beauty of this dish is, of course presentation and taste- Still. Feel free to stuff a few or enough to feed a crowd, which we all know is the real beauty of any recipe. Cook Stuffed Peppers right away or prepare, seal and freeze. Stuffed peppers always call for good ingredients- but the real secret to cooking stuffed peppers is the same for meatloaf- I think… low and slow. If you don’t have time, I’d say don’t make them! Okay, still there might be a way to overcome this. If you have an oven with a timer- it is possible to take stuffed peppers from the freezer, put them in the oven, set the timer and heat at 325 degrees allow for 2 hours before your meal and you might get away with it. So here’s how to make –
Camellia’s Stuffed Peppers
- You will need Unblemished fresh and clean – 4-5 large Bell or Poblano Peppers – carefully cut peppers in half, Remove seeds and membranes without damaging the pepper halves. *I think Stuffed Peppers make a wonderful presentation if the stem portion remains intact on at least one half and also keep the filling intact.
- For the Filling you will need: 1-1/4 pounds of ground chuck mixed with diced onion, 3/4 cup of crushed saltine crackers, 1 teaspoon of garlic powder and a pinch or two of black pepper-you may use bread crumbs, instead of crushed crackers- if so- add a pinch of salt. If you dare and I do! add 1/2 teaspoon or more of red pepper flakes and one beaten large egg.
- *Note: some folks add small diced celery and even carrots- I do not. The mixture will be moistened by the pepper shell, therefore it doesn’t need the extra moisture.
- Carefully combine ground beef mixture. Do not overwork the filling.
- To stuff: Each pepper half will use approximately 3/4 cup of filling spooned in and pressed down a bit. *Optional: I had some fresh oven roasted tomatoes preserved in oil- so I drained them and topped the uncooked stuffing. *You may wrap tightly and freeze at this point.
- This is not optional: Cut uncooked bacon into one inch pieces topping each stuffed pepper with 1-2 small pieces.
- Now, this is important! Before baking- preheat oven to 325 degrees. Very low oven temperature is key.
- Top each Stuffed Pepper with a generous amount of good ketchup. Bake low and slow- mine were done in 2 hours.
- Allow to stand a few minutes, then skim off fat and juices. Serve. Makes 4-5 generous servings, allowing 2 pepper halves each.
It’s actually wonderful to serve Stuffed Peppers on a buffet- they taste good even at room temperature. I also think Stuffed Peppers can be changed up with different spices- such as an Italian mixture served simply with garlic bread and a green salad. If you have the patience, stuffing Baby Bell Peppers would be wonderful appetizers. Of course, one of my favorite combinations for Stuffed Peppers includes the Three Sisters – Corn, Beans and Squash. Corn supports the Bean vines, Squash are planted at the base in a ring around the corn- each has a purpose. Comically and practically- prickly squash leaves deter varmints like raccoons since they don’t like stepping on the leaves. Native Americans taught us how to companion plant these ‘three sisters’ which are a wonderful combination of sides for Stuffed Peppers.
Since the weather is still very warm here- I chose to make cool Shoe Peg Corn Salad, a cheesy Squash Casserole and Speckled Butterbeans cooked with bacon drippings, a bit of hot vinegar-y pepper sauce and crumbled bacon on top.
In the winter, Stuffed Peppers are so good cooked amid a bed of shredded cabbage and onions- of course cornbread and dried beans are also so good. Now, before I leave the fresh vegetable sides, I’d say there’s almost nothing as satisfying as shucking fresh corn, picking fresh summer squash and shelling butterbeans… Well okay- unless it’s feeding your loved ones a meal like this.
Love y’all, Camellia
*All photographs are obviously mine.
When a plant springs up in a garden unbidden- not planted by the gardener… the plant is called a volunteer. The garlic chives in the front garden here at Camellia’s Cottage weren’t planted by us; they volunteered… added their services, their talents and their beautiful blooms, then drop seeds to give us another round in the coming years.
On this date commemorating a Day of National Tragedy, 9/11 was also proclaimed in 2009 as a National Day of Service- to promote volunteering; a date when, as we Americans are mourning we are also encouraged to volunteer. In addition to the courageous and trained first responders, on that tragic day- volunteers came out in droves and used their talents lavishly.
The best ways for me to find enjoyment in late summer’s neglected garden, is not in hacking away in disgust or to yank and pull or sweat and swear – though I do admit to a bit of that mingled with my worst complaints…
Hydrangeas, this time several on the wane and one amazing fresh green one made even more beautiful in a hazy light.
Still. Verdant was one of the good words… followed by Decent, Fresh, Trustworthy, Wholesome, Bighearted, Devotion, Wholehearted, Loving and Kind.
It was time…The gazing at pictures, the doodling, dawdling and daydreaming had to stop or nothing would get done. I must admit, my greatest gardening challenge became one of my sweetest musings…
The Angel Vine had become rampant squalling baby – crying out for immediate attention. A pair of water meter readers couldn’t even find the meter since the Angel Vine had completely covered it over… fiercely verdant? Perhaps not a good phrase… I pulled it back to show them where it was…and decided I could amuse myself no longer. I began pulling and outright hacking and cutting…. and then it happened again…Ah yes, a song… a lullaby… okay really I thought of Willie Nelson’s ‘Angel Flying Too Close to the Ground’ about an angel with a broken wing that Willie fell in love with, that was my first thought. Kept in check, Angel Vine is such a sweet planting…tiny brown vines dotted with tiny green leaves. Angel Vine is a native of New Zealand also known as ‘Mattress Vine’ … so yes, as overgrown as it was- eventually a Lullaby came to mind. May I pause here? I’ll admit it- at first a gardening song starts as an annoying hum…I can’t put words to the tune… but when I do? I am amazed at how perfectly it does fit the situation. Angels, mattresses for cradles and little children…came to mind. The neighborhood is quieter now….children have gone back to school when I’m at my gardening chores…. I began thinking of the times I sent my first graders off to school- it never got easier, I always cried and prayed….counting on these beautiful and promising words for children-
I found myself humming an old Welsh lullaby …Sleep my child let peace attend thee, all through the night. Guardian Angels will defend thee, all through the night.’
Ok, I admit it, the mailbox is old and needs to be replaced… it’s one of those jobs we’ve put off doing. The mailbox isn’t in a great location to begin with and our other options aren’t that great. The postal workers are good sports about it, even though the red flag has been long gone and the mailbox tends to stand open almost all the time… to be honest it’s a busy box. We were surprised this year in early May to discover at the very back of the mailbox- there was a bird’s nest! Of all places…
We left one for several years- which had been built in a galvanized pitcher left on it’s side was under a little outbuilding. Finally we decided that it had been abandoned. That nest was so well built, I haven’t been able to dislodge it. I keep it, I love to look at it. I’ve even named it’s photograph- ‘Empty Nest’. I’ve even built a few faux nests by using craft store ‘nests’ and embellishing them- especially around Eastertime.
*I’ve put this one on display for now and I consider the nest to be a rare find, a natural wonder and a treasure!
Brussel Sprouts from the freezer are already trimmed and blanched- Saute them in bacon fat – crumbling bacon as a garnish. For refreshing Spring Brussel Sprouts- after sauteeing -add lemon zest and juice to make them sing!
Camellia's Cottage 