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Locavores’ Delight:
Grilled Vegetable-Stuffed Red Bell Peppers
Valerie Fanning | Forest Way

(Serves 6)
6 tablespoons olive oil - Freskos Baba Foods
3 cloves garlic, minced – Schaner Farms
1 medium red onion, chopped – Schaner Farms
1 cup fresh tomatoes, chopped – Valdivia Farms Yasukochi Family Farms
1 cup crimini mushrooms, chopped – Kawano Farms
1 cup cauliflower, chopped – Kawano Farms Yasukochi Family Farms
1 cup eggplant, chopped – Yasukochi Family Farms
1 cup carrots, chopped – Valdivia Farms Schaner Farms
1 cup zucchini, chopped – Farmer Leo’s Valdivia Farms Yasukochi Family Farms
1 cup fresh corn, sliced off the cobb – Yasukochi Family Farms Kawano Farms
1 cup tomato sauce – Pasta Design Terra Verde Foods
1 cup feta cheese, crumbled – Baba Foods Freskos
1 cup parmesan cheese, grated – Pasta Design
1/2 cup chopped fresh flat-leaf parsley – Schaner Farms Blue Heron Farms
Salt and pepper
6 large red bell peppers – Yasukochi Family Farms
Optional – One diced jalapeno pepper – Yasukochi Family Farms
1 loaf crusty bread, sliced and grilled - French Bakery Le Rendez-Vous

Sauté the vegetables for 8-10 minutes. Add the tomato sauce and cook. Remove from heat and add feta, parmesan, parsley, salt, and pepper. Stuff the uncooked peppers and then grill, 7 minutes per side for the 4 sides. Serve with crusty, grilled bread.


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