Stuffed Peppers with red rice and black beans (Farm to Plate) (Vegetarian)

During spring, summer and early fall we eat mostly what is grown in the farm. Fall is when everything is finally done for the year and we are harvesting what produce is left before the frost and freezing temperatures hit.

So I harvested all the peppers and the beans that I could before our frost hit in early October. I had a variety of peppers and the one I chose to do this stuffed pepppers is what I thought was Poblano peppers but these were bright green and long so they might have been some other kind of bigger milder eating peppers.

Recipe will work fine with bell peppers, banana peppers, poblano peppers or any slight larger and not so spicy peppers.The biggest find of this season was growing black beans. While dried black beans which we all are very familiar taste pretty good, freshly shelled black beans elevates it to a different level.

I tried a few different kinds of beans this season and to shell and cook these fresh beans right away is a pleasure for me as well as our taste buds :). The special thing about this recipe is that most of the ingredients that went into it travelled less than 25 steps total. They were all grown in the farm.

I am using a Srilankan red rice called Madathawalu which when cooked is slightly nutty. You could use brown rice or wild rice or any rice that is nutty and has a bite to it.

Recipe in pictures.

Cut the pepppers in half vertically and remove the seeds and ribs.
Brush the back of the peppers with oil and spread them in a layer on a greased cookie sheet and bake at 350F for 15-20 minutes.
Set the roasted peppers aside. Cook and drain the black beans.
Prep the ingredients for the tomato sauce. Set a pan and add oil and when hot add the onions, peppers and garlic.
Get the tomatoes ready. Let the onions and garlic get some color on them.
Add in the tomatoes and let it completely disintegrate. Add coriander leaves, salt and cumin and red chili powder if needed. Set most of the sauce aside.
To the sauce left in the pan, add the rice and beans and mix it in gently.
The rice is ready for being stuffed. Grease a baking dish.
Add some of the rice and bean mixture into each of the roasted peppers and arrange them in the dish.Pour the saved tomato sauce on top and sprinkle the cheese.
Bake in a 350F oven for 8-10 minutes or till the cheese melts on top.

The process sees elaborate but it is fairly a simple straight forward process
Once done, cut into squares and serve with wedges of avocado and some sour cream.

Stuffed Peppers with black beans and rice
Preparation Time:20 minutes
Cooking Time:35 minutes
Ingredients

1. 15 -20 small to medium sized long green peppers, slit in half vertically and the seeds removed
2. 1/2 cup of Red Rice (Madathawalu Rice) or any slightly nutty rice works
3. 2 cups of black beans (I used fresh) if using dried soak for at least 4 hours
4. 1/2 cup of chopped red onions
5. 4 cups of chopped tomaotes
6. 2 jalapenos chopped
7. 4 garlic cloves chopped
8. handful of chopped coriander leaves
9. 2 tsp cumin powder
10. 1-2 tsp red chili powder (or to taste
11. 1-2 cups of grated cheese (I used Pepper Jack)
12. salt to taste
13. 2 tbsp of oil

Method

1. Preheat the oven (airfryer works just as well) to 350F. Brush a cookie sheet with oil and layer the pepper cut side up and roast for 15-20 minutes till the outside starts to blister.
2. In the meantime cook the black beans, they should hold their shape.
3. In a pan heat oil and when hot add the chopped onions, jalapenos and garlic and saute them till they turn translucent.
4. Add in the tomatoes and cook them till they turn mushy. Add salt and check to see if it is hot enough and add the chili powder if needed. Add the coriander leaves.
5. Spoon out most of the sauce into a separate bowl and leave about 1/4 cup in the pan.
6. Add the cooked rice and the cooked and drained black beans to the sauce and mix it well. It should not be watery. It should have a drier texture like fried rice.
7. Grease a baking dish, spoon about a tbsp of the rice mixture into the roasted peppers and layer them in the baking dish, slightly touching each other and tightly packed.
8. Add the tomato sauce on top and sprinkle with cheese.
9. Bake in the 350F oven for about 8-10 minutes or till the cheese melts.

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Cauliflower Manchurian with Szechuan Sauce (Easy Indo Chinese)

Summer is a busy time around the farm but it is the time when we get to enjoy the abundance that nature bestows on us. So posting recipes to the blog takes a back seat.

Making Szechuan sauce is simple, with vinegar added the sauce is good for a few months. Refrigerated they last even longer. Once you have the sauce it is pretty versatile and can be used for making noodles, manchurian recipes, fried rice, chili paneer, chili roasted chicken etc.,

The sauce can be made with any kind of ripe chilies mild or hot. I made this sauce again with jalapeno peppers. Slightly different and fruity in taste but just as versatile.

Fall time is when we have an abundance of ripened chilies. They can be frozen for later use. if you can grow just 2-3 chili plants, it will provide you with enough chilies for the whole year.

When the outside temperature starts to dip, these are the kind of dishes you crave,
Recipe in pictures.

Take the required amount of the Szechuan sauce. In a bowl take the cauliflower florets and add the corn starch, black pepper, chili powder and salt.
Mix the powders with the cauliflower florets and set aside. Put a pan of oil to heat for deep frying.
Deep the florets and set aside to drain on paper towels.
In a saute pan, heat oil and add finely chopped garlic and grated ginger and saute for a minute. Add in the onions and bell peppers and saute till they start to turn color.
Add in the deep fried cauliflower and the szechuan sauce and mix it in. Saute till the saue is coated on all the caulilower pieces. Turn off the heat.

Paired with some fried rice or noodles, this makes an excellent meal.

Cauliflower Manchurian with Szechuan Sauce
Preparation Time:10 minutes
Cooking Time:25 minutes
Ingredients

1. 1 head of cauliflowr separated into florets
2. 1/4 - 1/3 cup of Szechuan Sauce
3. 1 cup of 1 inch diced red onions
4. 1 cup of 1 inch diced bell pepper
5. 1 tbsp of finely minced garlic
6. 1 tbsp of grated ginger
7. 2-3 tbsp of corn starch
8. 2 tsp black pepper
9. 2 tsp red chili powder
10. salt to taste
11. oil for deep frying + 1/2 tbsp of oil

Method

1. Set a pan of oil to heat for deep frying.
2. In a mixing bowl, take the cauliflower florets and add in the corn starch, pepper powder, chili powder and salt and fingers mix the powders into the cauliflower florets.
3. OnceAdd the florets to the oil and deep fry them and set aside to drain on paper towels.
4. In a wide mouthed pan, add oil and when hot add the garlic and ginger and saute for a minute. Add in the onions and bell pepper pieces and saute till the onions become translucent.
5. Add the fried cauliflower florets and saute for a minute, now add the szechuan sauce and mix it in and saute till all the pieces are well coated.
6. Add salt if required and turn off the heat.

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