Weekly Basket #17

October 11, 2018

Clockwise from the top left corner: Arugula, acorn squash, bell peppers, broccoli from Red Soil Organics, orange carrots, leeks, yellow carrots, plum tomatoes, red onions, Hungarian hot wax peppers, cilantro and thyme.

2 large bell peppers

1 Tbsp olive oil

2 small leeks, sliced finely with dark green leaves removed

2-3 cloves of garlic

1 cup arborio rice

1/2 cup dry white wine

4 cups chicken stock

1/2 grated parmesan

2 tsp lemon zest

1 Tbsp fresh thyme

Recipe Idea


Risotto-Stuffed Bell Peppers

Preheat oven to 350 F. Slice bell peppers in half and remove seeds. For the top half, I cut down the seeds to the base of the pepper but leave the stem in. Set aside.

Bring the chicken stock to a simmer of medium low. Saute leeks over medium heat until tender, about 1o minutes. Add garlic and arborio rice and cook another 3-4 minutes, stirring frequently. Next. add the wine and stir until about half the liquid has been absorbed. Gradually add the chicken stock, about 1/3 cup of chicken stock at a time, stirring frequently and allowing almost all the liquid to absorb before adding the next 1/3 cup. Once the rice had reached al dente, add the parmesan, zest and thyme.

Scoop the risotto into the pepper halves and bake for 30 minutes, or until peppers are slightly charred. Garnish with a few thyme leaves and serve.

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