CSA for Fall

 

 

 

 

 

 

It’s the second week in October, and as usual in Nebraska–the weather changes every hour. One day we had the air conditioner on, then yesterday the heat. This makes it a perfect time for the second crop of vegetables that were planted late this summer. My CSA bag was full of wonderful fall items–a few sweet peppers, some potatoes, a few cucumbers, a kohlrabi, and a few red onions. I also picked some fresh eggplant from the garden at work, and had some sweet potatoes left from last weekends blog.

 

After talking to my nine year old, I decided that egg plant parmesan was a given.  He even made it!  Then we made cheesy peppers with bacon.  Not the healthiest, but definitely were tasty!  I will bake the potatoes this weekend on the grill!  Give these a try.  You can use cheese or cream cheese!

Stuffed Sweet Pepper Poppers Wrapped in Bacon

• 4 sweet peppers
• grated cheese
• 1/2 cup minced red onion
• 4 strips of bacon
• 1/4 cup bacon bits

Wash and slit peppers on the side.  Remove seeds.  Mix grated cheese, minced onions and bacon bits in a bowl.  Stuff the cheese mixture into the peppers, and hold together with toothpicks.  Wrap bacon around peppers and attach to the toothpicks.  Cook in a 425 degree F oven until bacon is crisp.  If grilling, turn frequently to avoid burning.  Enjoy!  This can also be done with jalapeno peppers.