Stuffed Peppers in Tomato Basil Sauce

Bell peppers come in a rainbow of colors. They may be used here in any combination, as long as a few red ones are included in the mix. Red bell peppers are simply the mature stage of green bell peppers, having grown considerably sweeter with the extra time spent in the sun. Sweet yellow and orange peppers pass through a green stage as well, while purple peppers are tart like their green cousins.



Ingredients:

For the stuffing:

• 1 pound organic ground beef
• 1 medium onion, chopped
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped 
• 1 clove garlic, crushed
• 2 Tbsp. oat bran
• 1 tsp dried dill
• salt and ground black pepper
• 4 bell peppers

For the sauce:

• 1 big tomato, diced
• 1 small onion, chopped
• 1 clove garlic, crushed 
• 1 cup leaf basil
• 8 ounces vegetable broth
• salt and ground black pepper
• yogurt for serving

Directions:

Cut off the top from each pepper. Reserve the tops. (Note: You may use reserved tops to top each stuffed pepper or chop and add to the sauce.) Using a spoon, scoop out and discard the seeds from the center of each pepper. Set the peppers aside.

Put the tomatoes, along with their juice, in a heavy-bottomed pot. Add the onions, basil,vegetable broth and garlic, and season with salt and pepper. Set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 10 minutes.

In a bowl, stir together the ground beef, onion, carrots, celery, garlic, oat bran and dried dill. Season with salt and pepper. Fill each pepper with some of the stuffing mixture, mounding it on the top. Place them in a casserole or baking dish, add the tomato sauce and bake in the hot oven 375F for about 20-30 minutes.

When they are done serve them with yogurt and fresh basil.

Bass-Terre, Maine, Part Three and Lobster Salad with Scrambled Eggs for Breakfast

Goose Cove and Bass-Terre are the very Best of Maine and one of the most beautiful and relaxing places in the world. What a place. We stayed there for one week, and had one of the most memorable vacations ever. It was hard to tear ourselves away from the deck, with its gorgeous view and lovely breezes. Even at night; the stars are spectacular. When we did leave the deck, we went hiking, biking and kayaking and eagle spotting, all within minutes of this home. We went to Bar Harbor as well, but couldn't wait to get back to the Quiet Side and our vacation home. We like to cook and have had some great meals. Please, enjoy my recipe of the Lobster salad we had for breakfast on our last day.



Ingredients:

• 1 live lobster, about 1 1/2 lb.
• 1 cup cooked fresh corn (or 1/2 can corn)
• 1 small onions, chopped 
• 1 Tbsp. capers
• 2 Tbsp. mayonnaise
• 1 tsp Champagne or white wine vinegar
• 1 tsp mustard
• 1 1/2 Tbs. chopped fresh tarragon
• Salt and freshly ground pepper, to taste
• Organic, free range eggs - scrambled

Directions:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobster, headfirst. Cover and cook until the lobster is red, about 7 minutes. Transfer the lobster to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles and tail, and discard the shells. Cut the meat into 1/2-inch pieces.

In a small bowl, whisk together the mayonnaise, vinegar, mustard, tarragon, salt and pepper until smooth and blended.

In the medium bowl, combine the lobster meat with corn, onions, capers and mayonnaise mixture and gently toss to coat the lobster and vegetables evenly. Serve on the toast with organic scrambled eggs.

Have a good breakfast!