{"id":676,"date":"2009-03-18T05:49:49","date_gmt":"2009-03-18T13:49:49","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=676"},"modified":"2009-03-18T05:49:49","modified_gmt":"2009-03-18T13:49:49","slug":"mushroom-and-spinach-or-chard-stuffed-peppers","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=676","title":{"rendered":"Mushroom and Spinach (or Chard) Stuffed Peppers"},"content":{"rendered":"

From Farmer John\u2019s Cookbook<\/em><\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

4 Quarts Water\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>4 Bell Peppers, any color, tops sliced off,<\/span><\/p>\n

1 TBSP salt, plus more to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00a0\u00a0\u00a0 <\/span>seeds removed (reserve and chop the <\/span><\/p>\n

\u00bc cup butter, divided\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00a0\u00a0\u00a0 <\/span>flesh around the stems)<\/span><\/p>\n

1 Lg. onion, minced, (about 1 cup), divided\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 \u00bd cups uncooked rice<\/span><\/p>\n

\u00bd lb. mushrooms, chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 cup finely diced celery<\/span><\/p>\n

\u00bc cup finely diced carrots\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bc cup fresh or frozen corn<\/span><\/p>\n

1 Lg. Handful spinach or chard, chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 tsp fresh minced ginger (optional)<\/span><\/p>\n

2 cloves garlic, minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>dash cayenne pepper<\/span><\/p>\n

1 Lg. Tomato, peeled, seeded, diced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bd cup grated Parmesan cheese, divided<\/span><\/p>\n

fresh ground black pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00a0\u00a0\u00a0 <\/span>plus more to taste<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0 <\/span>Preheat oven to 350.\u00a0 <\/span>Bring 4 quarts of water to a boil in a large soup pot; add the peppers and 1 TBSP of salt.\u00a0 <\/span>Cook the peppers until almost soft, 3-4 minutes.\u00a0 <\/span>Remove the peppers from the water and set in a colander to drain (reserve the cooking water in the pot).\u00a0 <\/span>Transfer the peppers to a rack, cut sides up and let cool.<\/span><\/span><\/p>\n

\u00a0 <\/span>Heat 2 TBSP of butter in a medium skillet over medium heat.\u00a0 <\/span>Add half the onions, saut\u00e9 until translucent and soft, about 5 minutes.\u00a0 <\/span>Add the rice and continue cooking, stirring frequently, until the rice begins to turn golden, about 10 minutes.\u00a0 <\/span>Add 3 cups of the peppers cooking water and bring to a boil.\u00a0 <\/span>Reduce heat to low, cover, and cook until the liquid is completely absorbed, 12 to 15 minutes.<\/span><\/span><\/p>\n

\u00a0 <\/span>Melt the remaining butter in a large skillet over medium heat.\u00a0 <\/span>Add the chopped pepper tops, the remaining onions, mushrooms, celery, corn, spinach or chard, ginger if using, garlic, and cayenne; saut\u00e9 until the vegetables are tender, about 10 minutes.\u00a0 <\/span>Add salt to taste.<\/span><\/span><\/p>\n

\u00a0 <\/span>Combine the rice and saut\u00e9ed vegetables in a large bowl, stir in the tomato and half the Parmesan cheese.\u00a0 <\/span>Season with pepper to taste.\u00a0 <\/span>Fill each pepper case with the filling and arrange them in a 9-inch square baking dish.\u00a0 <\/span>Garnish with the remaining cheese; add more if desired.\u00a0 <\/span>Spread any extra filling around the peppers.\u00a0 <\/span>Bake until heated through, about 20 minutes.<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From Farmer John\u2019s Cookbook \u00a0 4 Quarts Water\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 Bell Peppers, any color, tops sliced off, 1 TBSP salt, plus more to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 seeds removed (reserve and chop the \u00bc cup butter, divided\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 flesh around the stems) 1 Lg. onion, minced, (about 1 cup), divided\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00bd cups uncooked rice \u00bd lb. mushrooms,…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":213,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-676","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=676"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/676\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/213"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}