Pepper

LETTUCE TACOS

Hydroponic Classroom Ingredients:
Lettuce
Tomatoes
Peppers

Additional Ingredients:
Onions
Taco seasoning (can be pre-packaged or seasoning of your choice!)
Ground meat (optional) or chopped mushrooms
Shredded cheese (optional)
Salsa or guacamole (optional)
Cooking oil

Instructions:

1. Add 1 tablespoon cooking oil to pan on medium heat
2. Add ground meat or chopped mushrooms to pan and cook through – put aside
3. Add onions, peppers, and chopped tomatoes to pan and stir fry
4. Add in cooked meat (or mushrooms) and add taco seasoning
5. Lower heat to simmer
6. Add all ingredients including optional cheese, guacamole, and salsa to lettuce heads and enjoy!

CHOPPED ISRAELI SALAD

Hydroponic Classroom Ingredients:
Cucumbers
Tomatoes
Peppers
Parsley or Cilantro
Arugula (optional)

Additional Ingredients: 
Lemon juice
Olive oil
Salt & Pepper
Chickpeas (optional)
Onions (optional)

Instructions: 

1. Chop cucumbers, tomatoes, peppers and onions
2. Mix with chickpeas and arugula, (these are optional ingredients)
3. Add olive oil (~2 tablespoons)
4. Add lemon juice from ½ lemon
5. Add salt and pepper to taste
6. Mix and serve

STUFFED PEPPERS

Author: Jenn Segal of Once Upon a Chef

Instructions:

1. Preheat the oven to 425°F and set an oven rack in the middle position.
2. In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.
3. Line a 9×13-inch baking dish with aluminum foil and place the peppers in the baking dish cut side up.
4. Drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.
5. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp.
6. While peppers are roasting, heat the remaining 2 tablespoons of oil over medium heat in a large skillet.
7. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown.
8. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook until the meat is browned, 4 to 5 minutes.
9. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes.
10. Add the rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.
11. Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven.
12. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.

SAUSAGE AND PEPPERS

Instructions:

1. In a large skillet, melt butter and olive oil over medium-high heat. Sauté bell peppers and onions together until soft and lightly caramelized, about 10-12 minutes.
2. Add in sausage rounds, stir together along with peppers/onions, and continue cooking until sausage achieves a golden brown color, about 3-4 minutes.
3. Next, add in minced garlic and sprinkle in seasonings. Stir together again and let cook for another 1-2 minutes.
4. Serve hot alongside steamed rice, if desired, and enjoy!

GRILLED PEPPERS

Author: Delish.com

Instructions:

1. In a medium bowl, whisk together olive oil, balsamic vinegar, and ¾ teaspoons each of salt and pepper. Pour into a zip-top storage bag. Place bell pepper quarters in the storage bag with the marinade and press out all of the air before sealing. Refrigerate for at least 10 minutes, or up to overnight.
2. When ready to cook, preheat a grill or grill pan to medium-high heat. Brush with oil and wait until you see the surface start to smoke. Remove peppers from the marinade (but don’t discard the marinade!) and wipe off excess marinade. Season all of the pepper pieces on both sides with salt and pepper. Place on the grill, skin-side down, and close the lid, or cover the peppers with a metal bowl (if using a grill pan).
3. Grill for 12 to 14 minutes, undisturbed. You may need to do this in batches if working with a grill pan. Lift the grill lid (using a dry dish towel if you need to lift a metal bowl) and check that the skin on each pepper is well charred and blistered.
4. Serve alongside barbecue food!