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Comfort food from mom!

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While letting the dog out early one morning, there was a bit of a chill in the air. Well that only means one thing: fall has really arrived in Northeast Ohio. But what really caught my attention were the fiery reds, the intense greens, and the perky yellows leaves showing in the leaves, which once again are a reminder of the dappled colors of fall that are all over the trees in Ohio.

What does it mean that fall is upon us? Mostly that means lots of comfort food is needed! There are still a lot of fruits and vegetables available at your local farmers markets and Miles Farmer Market as well.

One of my favorite recipes this time of year is stuffed bell peppers! I have an easy recipe to share with you that I got from my mom. If my mom is the one that made it, you know it has to be good, right?

Roasted chicken is another great comfort food this time of year! Chickens are available at North Union Farmers Markets from Tea Hills Farms. Oh, and some mashed potatoes as a side dish would be as well! Fresh potatoes can be found just about anywhere at the moment. I found my red potatoes at J & J produce located in Burton, Ohio.

Apples are starting to become available as well. A hot, juicy apple pie sounds absolutely delicious at the moment and would be a fantastic finish to the recipe below.

Now because of Mother Nature’s cruelty this year, the varieties and quantities are limited. So, if you plan to pick your own, I would recommend that you call ahead to make sure they have your variety available.

I have given you a few ideas for comfort food for the coming months ahead. Hope this helps… and don’t forget you can always opt for hot chocolate and homemade chocolate chip cookies…the junk food way!

Recipe for Jean Fortino’s Stuffed Bell Peppers

Preheat Oven to 350

6 bell peppers (I cut them in half)

1/2 lb hamburger meat

1/2 lb Italian sausage (I use hot)

2 tsp Italian seasoning

2 tsp salt

2 tsp pepper

2 tsp garlic (I use granulated)

2 c. long rice grain

1 large onion, chopped

1 large can chopped tomatoes

4 c. water

1 can tomato sauce

Par boil peppers 2 or 3 minutes, then arrange in 9x13 Pyrex dish

Brown the meats with onion, all the seasonings and rice.

Add chopped tomatoes and water. Cook for 20 minutes.

Fill peppers with cooked mixture. Pour a little tomato sauce

over each pepper. Use the whole can. Cover with foil and bake @ 350 preheated oven for 45 minutes.

Enjoy! Until next time...

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