The early peppers are green, across the board. A garden-fresh green pepper is truly something special. (these are not store-bought!) They embody the warmth of summer, with a great, crunchy, juiciness. No they’re not sweet like a colored pepper, but they’ll become that way.
We grow a Lipstick : always small to medium in size, sweet, cone-shaped, will turn red later in season. Also an Anaheim: traditional, semi-flatttend, long roasting, chili relleno, stir fry, or anywhere you’d enjoy a pepper. Very versatile.
We grow many other colored bell peppers, also hot peppers.Pepper and Cheese Casserole:(source: Farmer John’s Cookbook. Angelic Organics) This comfort-food casserole is just what you need on a cool, rainy night. Makes for great leftovers too. serves 6 to 8 butter for greasing baking dish 1 1/2 cup uncooked bulgur 1 1/2 cup boiling water 2 tablespoons butter 1 1/2 cups chopped onion (about 3 small onions) 4 cups minced green peppers (about 4 peppers) 1 1/2 cups sliced mushrooms, any kind 1 1/2 tablespoons tamari 1 1/2 tablespoons dry sherry 1 teaspoon crushed dried marjoram 1/2 teaspoon salt freshly ground black pepper 1 1/2 cups cottage cheese 3/4 cup crumbled feta cheese 4 eggs, beaten, lightly salted paprika 1. Preheat oven, 350 F. Coat 2-quart casserole dish with butter. 2. Put Bulgur into saute pan, pour boiling water over it. Cover and let stand at least 15 minutes. 3. Melt butter in med. skillet. Add onions; saute until translucent, about 5 minutes. Add peppers and mushrooms; continue to cook until peppers just become tender, and mushrooms have released water., 5 to 7 minutes. Remove from heat and stir in tamari, sherry, marjoram, salt, and pepper to taste; mix well. 4. In a small bowl, combine cottage cheese and feta cheese. 5. Spread the bulgur in the prepared baking dish. Cover it with the veggies and then the mixed cheese. Pour the beaten eggs over everything; let eggs seep through the ingredients by tapping the casserole dish on the counter a few times. Sprinkle with Paprika. Bake, uncovered, 45 minutes. Let stand for 10 minutes before serving.