Southwest Stuffed Bell Peppers

This recipe is from Jessica and she said it was really yummy and even her kids loved it.  She suggested adding some coriander to it.  

Southwest Stuffed Bell Peppers


Slightly adapted from America’s Test Kitchen

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or  brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired. 

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes.  Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

World’s Greatest Minestrone

Here is a recipe from Jessica's family cookbook.  It is a great recipe that uses lots of veggies we get in our baskets.





World’s Greatest Minestrone


1½ lbs. pork sausage (Jimmy Dean’s reg.) 1 T. dried parsley flakes
6 c. water ½ tsp. 

basil, crushed
2 beef bouillon cubes 1 tsp. oregano, crushed
2 onions, chopped S&P, to taste
2 stalks celery, chopped Garlic salt, to taste
2 large carrots, sliced 1 (16oz) can cut green beans, drained
1 (28oz) can tomatoes, pureed 1 (16oz) can garbanzo beans, drained
2 (8oz.) cans tomato sauce 1 c. uncooked curly egg noodles


Brown pork sausage; drain. Dissolve bouillon cubes in water. Add onions, carrots, celery, pureed tomatoes, tomato sauce, parsley and seasonings. Simmer covered for 6 hours. Thirty minutes before serving add beans and noodles. Simmer until noodles are tender. Serve with grated Parmesan cheese.

Loaded Broccoli Cheese Soup

We always get broccoli in our baskets they are so healthy and cheap.  Here is another  recipe from Jessica that her family loves.




Loaded Broccoli Cheese Soup


1 c. diced potatoes (I use more) 

 4 c. milk
½ c. chopped celery

 ¾ c. flour
1 small onion, chopped

 3 chicken bouillon cubes
1 head of chopped broccoli 

 ¾ c. butter
2 carrots, chopped 

 1 (15 oz) bottle of Cheeze Whiz (no sub.’s)
5 c. water 

 S&P, to taste


Boil veggies in bouillon water for 10 minutes. Add broccoli and boil for 5 minutes. In the meantime, melt butter and mix with flour. Pour into milk and boil until very thick (~10 minutes). Stir in cheese whiz until well blended. Pour in flour mixture. Stir until well blended. Add salt and pepper to your liking.