February 25, 2020

Recipe Corner: Cooking with peppers

You can sneak such veggies as tomatoes, carrots and zucchini into cakes. You can also add them to meatloaf.


Garden Mini Meatloaves

(from Gooseberry Patch Cookbook “Fresh from the Farmstand”)

1 cup dry breadcrumbs, divided

1 and 1/2 pounds lean ground beef (try ground pork or turkey)

1 egg

2 tablespoons Worcestershire sauce

1 cup grated green, red or yellow peppers (or a combination)

1/2 a medium zucchini, grated

1/2 a sweet onion, chopped (use any onion)

1 tablespoon fresh thyme, finely chopped

3 leaves of fresh basil, finely chopped

salt and pepper

1 cup shredded Colby Jack cheese


Combine half the breadcrumbs and remaining ingredients, except cheese. Mix well and divide into six ungreased ramekins or bowls. Sprinkle evenly with remaining breadcrumbs. Place on baking sheet and bake at 400 degrees for 25-30 minutes.

Tip and drain off any fat by holding each ramekin with spatula. Sprinkle cheese evenly over tops of meatloaves and bake another 5 minutes to melt cheese.


Sweet Pepper Relish

(from “Taste of the Low Country” southern cookbook)

1 each, yellow bell pepper and red bell pepper, diced

1 red onion, diced

1 jalapeno pepper, seeded and finely chopped

1 tablespoon finely chopped garlic

1 cup sugar

3/4 cup cider vinegar

1 tablespoon fresh, grated ginger

Combine all ingredients in kettle and bring to a simmer. Cook about 40 minutes until thickened and reduced by 1/3 amount.

Stir frequently. Put in airtight containers and place in frig. Will keep several months. Serve with fish, chicken or pork.


Another use: saute chopped red and/or green peppers and onions in hot water and add to scrambled eggs, along with leftover corn from the cob. Sprinkle with cheese and serve with homemade salsa.


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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