In terms of produce selection, August is my favorite month of the year. Tomatoes, peppers, okra, peaches, figs, berries – you get the point. Pretty much all of my favorite foods are available in August. I love spending my Saturday mornings at the farmers market with Eric and Clara, especially when we bring home so many wonderful foods and so much inspiration for the upcoming week.
This dinner was the result of a random “what can we make with what’s in the fridge?” type of meal about three years ago. We had peppers and spinach from the farmers market, neither of which had a purpose, and that’s how this dinner came to life. The concept of it stuck around, and I’ve played around with the fillings based on what we have on hand. It’s always meat + cheese + greens. My favorite combination is sausage, goat cheese and arugula, but anything goes. It’s hard to go wrong when peppers are stuffed with anything. Using this basic recipe as a guide, I’m confident you can come up with an endless array of stuffed peppers to try before summer is over.