Monday, July 25, 2011


These are just some of the gifts we opened... a blushing red Brandywine tomato, golden and classic zucchini, Tigerella tomatoes, white and green string beans (from a friend and coming to Cardinal Gardens, next Christmas in July), Red Burgundy and Millionaire Okra, jalapeƱos, baby eggplants... Calliope and white.

Peppers never cease to amaze me.
 And now that I know that these 
chameleons of the vegetable world 
go from green to blackish to red, they can be served in any hue we want.
 One more thing... 
the redder the Bell, the sweeter.For the merriest of servings and a Cuban twist, 
stuff one with Picadillo, another 
with Arroz con Pollo or Ropa Vieja, 
another with whatever, etc... really, anything goes!

Just like in the Stars of Wonder recipe:

Christmas In July

Special Memories
Green Bells

Red Bells
For My Fellow Cubanos & Cuban Food Lovers:
Picadillo, Arroz Con Pollo or Ropa Vieja

For Everyone Else:
Your Choice Of Stuffing


Really, you can stuff a pepper with 
anything you want, but to keep it Cuban, 
substitute Picadillo with classics like 
Arroz con Pollo or even Ropa Vieja.
 Make your choice of stuffing 
and let simmer. Cut the excess stem off 
of the top of the pepper. Turn the pepper 
upside down and cut the bottom off 
to make the stuffing hole. 
Place on an oven-safe sheet or pan. 
Roast the peppers in a pre-heated 400-425o oven 
for 30-40 minutes. While the peppers 
are roasting, hard boil the eggs 
and keep them warm. Remove the peppers 
from the oven and stuff. Crumble the eggs 
then sprinkle on top. Serve.


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