Sweet Pepper Relish

5 cups ground green bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
1-½ cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)
2-½ cups cider or white distilled vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed

Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and ring bands according to manufacturer’s directions.

Wash peppers well; trim to remove stems and seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions (see Note at end of procedure).

Measure 5 cups of each type of ground bell peppers with their juice, and 1-½ cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.

Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and bands.

Process in a boiling water canner. Let cool, undisturbed, 12 to 24 hours and check for seals.

Yield: About 6 pint jars

National Center for Home Food Preservation
nchfp.uga.edu

Stuffed Green Peppers

1 Tablespoon butter
4 Green bell peppers
1 1/2 pounds ground sirloin
1/2 pound ground sausage (hot, mild, your choice)
1 small white onion, diced fine
Oregano, Seasoned Pepper and Fennel Seed [optional] to taste
6 Roma tomatoes
2 teaspoons of crushed garlic or 1/2 teaspoon garlic powder
6 ounces of fresh Feta cheese, crumbled
1/2 cup grated parmesan or romano cheese
1/2 cup shredded mozzarella cheese (optional)

Preheat oven to 350°F.

Cut off tops of all peppers, remove inner seeds and membranes and wash thoroughly.  Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Spray casserole dish with PAM. Cook ground sirloin and sausage at low to medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of tomatoes. Simmer over low heat approximately 20 minutes.


Fill all peppers with meat mixture, alternating with a layer of feta and parmesan cheeses. Place peppers into a casserole dish, side by side, adding the remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers.) [Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding bake-time.]

Add any remaining mixture around the peppers and sprinkle all remaining feta and parmesan cheeses on top. Add shredded mozzarella cheese if desired for a hint of extra flavor.

Bake at 350°F for approximately 30 minutes or until browned and bubbly as desired.

Makes 4 stuffed peppers (or 8 half-peppers.) 5 net grams of carbohydrate per serving.

Note - A 15 oz can of diced tomatoes could be substituted and the juice from the can placed in the bottom of the casserole to add moisture to the baking process.  I also used flavored fetta that a noticed in the dairy case - Basil Tomato Fetta.  Lots of options.

Update: 12/27/13 added in the process of boiling the peppers for 5 minutes prior to stuffing to help soften them for baking.

lowcarbluxury.com

Ratatouille

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12-inch saute pan over medium heat and add the olive oil. 

Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. 

Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 

Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. 

Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. 

Stir well to blend and serve either hot or at room temperature.

foodnetwork.com

Recipe courtesy Emeril Lagasse

Made with fresh eggplant, herbs, squash from garden Sept 2012