Herb Stuffed Peppers

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Herb Stuffed Peppers

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Ingredients:

5 large red, yellow or green bell peppers
1 tsp. olive oil
1 cup onion, diced
2 cloves garlic, minced
½ lb. ground pork
1 lb. hamburger
½ tsp. salt
2 tsp. pepper
2 tsp. HerbCo fresh basil, minced
2 tsp. HerbCo fresh oregano, minced
2 tsp. HerbCo fresh thyme, minced
1 28 oz. can diced tomatoes
2 Tbl. Worcestershire sauce
⅔ cup white rice, uncooked
½ cup water
1 cup Monterey Jack cheese

Directions:

1. Preheat oven to 370 degrees. Cut top of peppers and reserve. Clean out seeds, and set in baking dish.

2. In large skillet over medium heat, saute onion and garlic in olive oil 2 minutes. Add pork, hamburger, salt and pepper, and cook until beef and pork is browned, about 10-12 minutes. Remove from heat, and drain excess fat. Add and combine remaining ingredients except cheese.

3. Stuff peppers with filling, and put reserved pepper tops back in place. Cover dish with foil, and bake for one hour.

4. Remove foil and pepper tops, sprinkle with cheese, and bake uncovered until cheese is golden brown, about 4 minutes. Remove and serve

Serves 5

Food Safety

GAP, GMP, HACCP. You may have heard of these acronyms that are becoming increasingly important in our quest for better food safety. But what do these terms mean?

GAP, or Good Agricultural Practices, focuses on the four basic components of production: soil, water, hands, and surfaces. By developing guidelines to address potential risks associated with each of these components, both the quality and safety of harvested produce can be enhanced.

GMP, or Good Manufacturing Practices, is the cornerstone of food quality and safety. GMP includes a food safety plan that incorporates water, product and facility testing.

HACCP, or Hazard Analysis Critical Control Point, is a systematic seven step process that identifies “Critical Control Points” in the production process—and seeks to eliminate the risk posed at those points.

HerbCo implements all three processes - GMP, GAP and HACCP - in its day to day operations.