It seems to be the perfect time of year when everything in the garden is blossoming and plumping up! One of the biggest fans of this hot and steamy weather are peppers and there’s only so many stir fry dishes one can make. So, to shake things up I decided to create mini stuffed peppers for a side dish! The only thing was, they were so delicious we couldn’t stop and take a picture of them before eating them! So, below is the recipe! Feel free to make them yourself and post your own pictures!
You will need: a selection of peppers, 1 cup white rice, 1 can black beans, 1/2 cup cheddar cheese, and various spices.
- Preheat the oven to 350 degrees.
- Select one pepper for each person dining. Smaller peppers can be used for side dishes, while larger ones will work for main dishes.
- Cut the top off of each pepper and remove the core and seeds from inside.
- Place the peppers in a glass baking dish so that each pepper stands upright with the top opening facing up.
- Cook about 1 cup of white rice for each dozen peppers. I used leftover rice which worked fine as well.
- With the cooked or leftover rice place a spoonful on the bottom of each pepper. Next, place a spoonful of black beans on top of the layer of rice. Repeat until all of the peppers are full. It is also optional to place a layer of cooked ground beef with taco seasoning in the middle. This might be a good option if the peppers are your main dish.
- Sprinkle the top of each pepper with various seasonings. I used onion powder, garlic powder, salt, and pepper.
- Cover with aluminum foil and place in the oven at 350 degrees for 30 minutes.
- After 30 minutes remove the foil and sprinkle the cheddar cheese on top of the peppers and bake uncovered for 10 more minutes.
My favorite time of year is here! Crisp apples, crisp weather, fields harvested, soft evening light after the busy back-to-school and vacation-over days.
Lots of news since this summer for Goldilocks Goodies. My fresh-baked bread can be ordered on a breakfast sandwich at La Mano Coffee Bar (Takoma Park), for grilled cheeses at GCDC (downtown DC), on burgers at Sona Creamery (Eastern Market), and sandwiches at the deli in Maryland Food Collective (College Park). It’s also now available for home delivery through Washington’s Green Grocer and available for the first time in Lancaster City at Lemon Street Market.
As always, my cookies can be found at Pleasant Pops, Kefa Cafe, Salud Healthy Pantry, as well as the markets listed above.
September 25th I’ll be sampling my bread at GCDC during lunch rush.
Sunday, Oct 5th I’ll be at Takoma Park Farmers’ Market with La Mano Coffee from 10-2 sampling and selling seasonal treats. They just celebrated their 1-year anniversary of business, and I’ve been proud to be working with them since their opening.
You can always get the latest posts and pictures from my facebook page, twitter, and instagram. Stay tuned for exciting holiday announcements and specials!
Sunday, October 26th I’ll be at Community Forklift vending quiche and coffee cake for their open house.
This time of year has always felt like a more appropriate New Year than in January, when the light is always quick to go, the cold nights are all the same, and it’s hard to get motivated to start something new. During Fall, the harvest happening outside my window in Lancaster County feels like a fresh start. One cycle is clearly coming to an end, and as bales are tightly packed with twine and corn is filling the silo for the winter ahead, it seems a more appropriate time to reflect on the past year and start brainstorming for the year ahead. Before the busy holiday season, and travel plans and party hosting, October is the best, with sunny days and crisp air, to set an inspired to-do list.
With a warm cup of apple cider in hand, I’m thinking about how many products I’ve made and shared with you. I started with flourless peanut butter chocolate chip cookies in the summer of 2011 with friends and family. They’ve remained a best seller, but I’ve been so happy getting creative with seasonal cakes and muffins that are based on my mom’s recipes that I enjoyed when I was younger and had to convert to gluten-free. Goldilocks Goodies is also about to go through a physical change with a new brand reveal coming soon that more reflects my family ties to Lancaster County, my objective to maintain the farming lifestyle here with local suppliers and to one day buy back the farmland that belonged to my great-grandfather. I’m excited to debut it this month and to continue expanding my markets, along with appreciative fans and new friends.
I’m still a one-woman show, (plus my mom giving incredible support of her time and talent in the kitchen!), and will try my best to accommodate holiday orders, care packages and new vendors for Goldilocks Goodies as well as getting in the test kitchen with your wonderful ideas of savory items, sandwich breads, handmade chocolates and more. I love to hear your feedback and recipe ideas, and of course, your continued support of my goodies keeps me going! What do you have planned for the new year?