Recipes for CSA box 8-6-11

Traditional Stuffed Peppers

From allrecipes.com

• 2 large green peppers
• 1/2 pound ground beef
• 1/4 cup chopped onion
• 1 (15 ounce) can tomato sauce, divided
• 1 cup cooked rice
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Directions

1. Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
2. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.
3. Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender.

Green Beans with Cheese and Bacon

From allrecipes.com

• 3 cups trimmed green beans, snapped in half
• 3 slices bacon, diced
• 6 green onions, chopped
• 1/2 cup shredded sharp Cheddar cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 pinch salt and pepper to taste

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
2. Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
3. Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
4. Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
5. Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.

Oven Roasted Red Potatoes

From allrecipes.com

Ingredients

• 1 (1 ounce) envelope dry onion soup mix
• 2 pounds red potatoes, halved
• 1/3 cup olive oil

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
3. Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.