Gathering Over Food: Stuffed Peppers
Growing up, my family had dinner together almost every night. All four of us would sit around the table eating a homemade meal and talk about what happened in our days. When I was young, I thought this was what every family did. But, as I got older and started to have dinner at friends’ houses, I learned that I was having a very unique experience at my house.
Not only were we all sitting down at the dinner table every night (where phones were definitely not allowed), we were eating homemade meals that almost always contained multiple in season, locally grown ingredients.
Reflecting on this now gives me a fondness for meals that I sometimes begrudgingly ate at the time. While these meals exposed me to what asparagus tastes like on homemade pizza, more importantly they taught me how powerful food is an impetus for gathering. Had we not had this nightly tradition in place, I may not have heard how my parents’ days were or have been given the space to process the emotions of growing up.
This feeling of family dinner is what we want to capture in our first ever fundraising event here at Boulder County Farmers Markets. The Get Together is an opportunity to gather over local food. It’s a chance to be part of making farmers markets into a local food movement where our entire community has access to the nutrient-dense, deliciously local ingredients that I once took for granted.
We would love for you to join us in community on September 3, alongside the beloved Wednesday Boulder Farmers Market for food, drink, and collective action. Tickets are available now!
But, for this week, I share with you all one of those meals that was not my favorite at the time, but now reminds me of home. These stuffed peppers are the perfect way to enjoy the peak of the late summer season, and of course, are best shared in company.
Recipe
Ingredients:
4 large red bell peppers, halved, seeds/membranes removed
1 tbsp olive oil
Salt & pepper
½ cup long-grain brown rice (or 1½ cups cooked)
2 tbsp olive oil
1 large yellow onion, chopped
½ tsp salt, plus more to taste
1 pint cherry tomatoes, halved
4 garlic cloves, minced
1½ tsp chili powder
1 tsp cumin
1 can pinto beans, rinsed & drained
½ cup chopped cilantro, plus more for garnish
1 tbsp lime juice
Black pepper
1 cup shredded cheddar
Directions:
Preheat oven to 425°F. Arrange peppers cut-side up on a baking dish or parchment-lined sheet. Drizzle with 1 tbsp olive oil, season with salt & pepper, and rub to coat. Roast for 20–25 min, until edges blister and peppers are fork-tender. Leave oven on.
Boil rinsed rice in a large pot of water for 30 min. Drain and return to pot. Sauté onion in 2 tbsp oil with ½ tsp salt over medium heat for 5 min. Add tomatoes, cook 5 more min. Stir in garlic, cilantro, chili powder, and cumin. Cook for 30 seconds, or until fragrant. Remove from heat, then mix in cooked rice, beans, lime juice, and black pepper. Adjust seasoning to taste.
Drain any liquid from peppers. Fill with rice mixture and top with cheese. Bake 12–13 min at 425°F until the cheese is melted and golden. Garnish with fresh cilantro or toppings of your choice.
