Mini Share: Romanesco, Sweet Corn, Sweet Peppers, Eggplant, Summer Squash, Kale & Cherry Tomatoes.
Full Share: Sweet Corn, Romanesco, Sweet Peppers, Snack Peppers, Kale, Butternut Squash & Garlic. Maybe, Eggplant & Cherry Tomatoes.
Romanesco Stuffed Peppers
4-6 peppers, halved and seeded
2 cups cooked rice
2 tablespoons olive oil
1 small yellow onion, diced
½-cup diced pepper
salt and fresh ground pepper, to taste
2 cups romanesco florets
¼-cup skim milk
2 cup shredded cheddar cheese
½ teaspoon chili powder, or to taste
¼ teaspoon cayenne pepper
⅛ teaspoon ground nutmeg
½ tablespoon dried parsley
½-cup shredded cheddar , for topping
Preheat oven to 375°F. Place halved peppers in a lightly greased baking dish and set aside. Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice. In the meantime, heat olive oil in a skillet over medium-heat. Add onions and cook for 1 minute. Stir in chopped peppers and season with salt and ground pepper cook for 3 minutes or until peppers are tender. Add romanesco florets and cook for 2 minutes, or until romanesco is fork tender. Remove from heat. Place cooked rice in a large bowl. Add romanesco mixture to the rice. Stir in milk, cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley. Mix until thoroughly combined. Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells. Bake for 20 minutes. Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted. Remove from oven and let stand few minutes.