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red and green bell pepper isolated on white background

*This recipe is an excerpt from Fresh from the Farm Alabama Recipes, FCS-2112.

We hope you enjoy the following recipes collected from farmers across the state of Alabama. The recipes include produce the farmers themselves have grown on their farms. The most important thing to remember when trying one of these recipes is to Buy Fresh & Buy Local! Support our farmers and support our communities.

Stuffed Bell Peppers

John Hall, Clarke County Preparation time: 60 minutes Cooking time: 45 minutes

Ingredients

3 to 4 dozen bell peppers

6 chicken leg quarters, skinned, cooked, deboned, chopped

4 to 5 pounds cooked ground beef

1½ to 2 pounds cooked pork sausage (or substitute chicken)

1 large onion, diced

¼ pound shredded cheese

1 sleeve saltine crackers, crushed

1½ cups oatmeal

3 tablespoons honey

1 teaspoon black pepper

¼ cup ketchup

¼ cup barbeque sauce

Preparation

Preheat oven to 375 degrees F. Core peppers and remove seeds. Add all ingredients to a large bowl and mix well. Stuff peppers tightly. Place on a baking dish lined with foil or sprayed with nonstick cooking spray. Bake 30 to 45 minutes. For safety, the stuffing should reach at least 165 degrees F. Uncooked peppers can be frozen for up to 3 months.

Find these and other fresh ingredients at your local farmers market.

 

Download a PDF of Fresh from the Farm Alabama Recipes: Stuffed Bell Peppers, FCS-2143. 

Download a PDF of all the Fresh from the Farm Alabama Recipes, FCS-2112. 

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