Traditional Indigenous Recipes

Stuffed Bell Peppers

This is another good recipe to ensure your family gets their Vitamin A and C and when you have too many peppers in your garden. A week after the monsoons arrived when I lived in Flagstaff, I almost drowned in squash and bell peppers.

Ingredients:

4-6 bell peppers

½ pound ground meat (elk, deer, turkey, etc.)

1 cup mushrooms

1 cup cooked wild rice

1 cup onions

1 cup summer salsa

Optional:

*Garlic

pepper to taste

chopped jalapenos

*cheddar cheese

Place peppers in a pan deep enough to cover the peppers.

Fill the container with water until the peppers are covered.

Put on the stove to bring the water to a boil, then simmer for about 20 minutes, or until the peppers are softened (but not soft enough to split).

While the peppers are softening, sauté the meat, mushrooms, rice, onions and salsa in a pan until meat is brown.

Place peppers in a baking dish and add stuffing mixture to the empty peppers.

Add some of the mix around the base of the peppers to make sure they stay soft.

Bake at 350 degrees for 30 minutes.

Depending on your caloric intake for the day, you can add some grated cheddar cheese over the top.

*Old World ingredient