Peppers (Container Gardening)


The sun gently nourishing the leaves of my pepper plant in the container. 

This picture was taken this morning, 9/4/14.  While I have 3 pots with pepper plants, each pot is only producing one pepper on the plant.  Hopefully they will get a little larger and then they will be cut into strips and frozen to use later in the year!!

This is the first time I have used containers for my pepper plants and I can’t say it was a success with only 3 peppers.  I may have to work on the soil to try it again next year as my grandmother used pots for her peppers also and she has triple the amount on each plant that I have.

small pepper

This was one of the peppers on August 15, 2014


And here is the same pepper today, September 4, 2014

Roasted Red Pepper Soup


Once in a blue moon the man of the house decides to make dinner.  Last week the mood struck him so he decided to make Roasted Red Pepper soup (it may have been my mother nagging him to make it and not the mood really 🙂 )

So here is the step by step pictures and the recipe follows.  This can be served hot (how we like it) or chilled.  Either way it’s a great soup for a dinner party as it’s super EASY and impressive!!  It’s rich, creamy and full of flavor!!


roasted peppers


cooled slightly and peeled


pepper, leeks, broth brought to simmer


puree in blender in batches if need be


return to pan and add remaining ingredients


last sprinkle of pepper


simmered 15 minutes and served

Roasted Red Pepper Soup

½ cup butter

4 cups chopped leeks

4 red peppers

1 ½ cups chicken broth

3 cups buttermilk

1 tsp salt

¼ tsp white pepper

1/8 tsp cayenne


Melt butter and cook leeks on medium heat until soft and tender (approx. 6 minutes)

Add roasted Red Pepper and chicken broth and bring to simmer

Remove from heat and puree in blender (or immersion blender)

Return to pan and add buttermilk, salt, white pepper & cayenne and stir to combine

Bring to simmer and simmer about 15 minutes

Serve hot with a dab of sour cream or chill and serve cool

**to make roasted peppers**   Preheat oven to 400 degrees

Wash and dry 4 red peppers and lay them on their side on a foil lined baking sheet so the stems are facing to the side not upright

Bake for 20 minutes and then flip about ¼ way and bake another 20 minutes until the skins are charred and the pepper is deflated a bit

Cool and peel the skins off and discard

(you can broil them about 8 inches from top broiler also but you will need to watch them and turn them a few extra times until charred all the way around and the pepper is soft. It is quicker but requires more watch time)

Stuffed Peppers

Remember the other night I had to open one of our canned homemade sauces for our Braciole?  Well I had 1/2 the jar left so I had to figure out something to use it so tonight’s menu is stuffed green peppers.

My son is not a big fan of the whole pepper and will eat about 1/2, but he loves the filling so I make extra.  Again such an easy dish to make. I actually made mine this morning in less than 10 minutes so tonight I only need to throw them in the oven to bake.  I will pick up a loaf of fresh bread from the bakery near my work on the way home and that’s it!!


First you cut and hollow out the peppers (saving the scraps for the goats of course and with a play microphone on the counter incase you have to sing!!)


Next boil and brown the ground beef (I always boil my ground meats in water in the pan about 4 minutes) drain and then brown it.

(I added a handful of chopped onions into the boil/brown process)

Cook your instant rice (I use the instant brown rice)


Mix the cooked rice and meat/onion mixture in a bowl and pour your spaghetti sauce over the top and mix it in

Stuff the peppers


That’s it.  When you are ready to cook top the peppers with more sauce, tent with tinfoil, bake them at 350 degrees for about 45 minutes until the peppers are tender, throw your loaf of bread in quickly near the end to warm it, heat the leftover stuffing mixture and dinner is served!!

4 large peppers

1 pound ground beef

1 small onion

2 cups cooked rice

1 jar spaghetti sauce or homemade pasta sauce

(you can also melt some mozzarella on top before serving and serve with fresh grated parmesan cheese)