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Monadnock Menus Newsletter


Peppers- Green, Red & Hot Jalapeno peppers are all available on Monadnock Menus. The heat of the summer can be tasted with a bite of fresh jalapeno. Celebrate the local menu with a stuffed pepper for dinner. Engage your kids in the prep and let them feel ownership over dinner!
Schools can engage their students in the lunch menu by having them make menu decisions. Feature a side dish chosen by the third graders, a main dish by the fifth grade and give them a reason to eat healthy! Challenge the kids to develop recipes that will work for them and your cafetaria.
Let's enjoy the cool weather of the coming Fall by baking stuffed peppers. This recipe uses many of the fresh produce found in our market. Quick easy and healthy!

Quinoa Stuffed Peppers
Ingredients
1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 Tbsp,Extra virgin olive oil, + extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 red onion, chopped
1 fresh jalapeno pepper, thinly sliced,
1 small firm zucchini, seeded and chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese
Directions
Preheat the oven to 450 degrees F.


Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.


Drizzle the bell pepper halves with oil and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.


Meanwhile, heat 3 tablespoons oil, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.


Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with oil. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
FEATURE INVENTORY Organic, Sweet Red Italia
Item No: 12097
Menu Group: Food
Section: Vegetables
Category: Peppers
Description: Organic, Sweet Red Italia
Vendor: Picadilly Farm
Unit: 1/2 bushel
Price: 18.00
Weight: 9.00
FEATURE INVENTORY Bell Peppers
Item No: 8091
Menu Group: Food
Section: Vegetables
Category: Peppers
Description: Bell Peppers
Vendor: Pete's Stand
Unit: pound
Price: 0.50
Weight:
The end of the harvest- we picked all our peppers (big and small) before they got frosted. You can now get any quantity you want, and at a great price, but they will be 'baby sized'. Still good for cooking and fresh eating, but a tad more work.
FEATURE INVENTORY Jalepenos
Item No: 8092
Menu Group: Food
Section: Vegetables
Category: Peppers
Description: Jalepenos
Vendor: Pete's Stand
Unit: pound
Price: 5.00
Weight: