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If you follow me on instagram, you have probably seen our beautiful harvests this year. I planted several varieties of peppers that I started from seeds in my garage.  I was so excited to have enough homegrown bell peppers to make stuffed peppers for the whole family.  These stuffed peppers are delicious... so much flavor packed into a neat little package.  ​

They are also a vitamin and mineral powerhouse (see nutrition label below) containing 242% of the daily value of vitamin C!

This is a great recipe if you have fresh tomatoes and bell peppers from the garden.  You can use canned or fresh tomatoes.  If you are a gardener and freeze diced tomatoes to preserve them for winter, you could also use thawed frozen tomatoes.  

If you use homegrown peppers, they may be a little smaller than store bought peppers.  I sometimes have extra filling and just bake it in a small casserole and top with extra cheese.  The filling is delicious on its own too.  

​This recipe makes 8 stuffed peppers which is perfect for my family of 6.  You can halve this recipe and just make 4 peppers for smaller families.  

                                                           You might also like this stuffed pepper casserole.  
​

 Stuffed Peppers
Serves 8
Ingredients:
8 large bell peppers
Drizzle of olive oil (amazon link) in the skillet, about a Tbsp.
1 sweet onion, diced
​2 cloves garlic, minced
1 lb. lean ground beef
2 cups fresh diced tomatoes or a 14.5 oz. can diced tomatoes
2 cups cooked rice
1 Tbsp. Worcestershire sauce (amazon link)
1 tsp. ground or dried thyme
1 tsp. salt
Fresh ground pepper to taste
3/4 cup shredded mozzarella and/or cheddar cheese (to mix into the filling), plus extra for topping
Optional fresh snipped parsley for topping the stuffed peppers

Directions:
1. Preheat oven to 400 degrees F.
2. Trim the tops off the bell peppers and remove the stems and seeds.
3. Use a casserole dish just large enough to hold the peppers and fill with about a 1/2 inch of water.
4. Place peppers top side down in the water, cover with foil and bake for 20 minutes.
5. Meanwhile prepare the filling. 
6. Add a drizzle of olive oil to a large skillet.  Then brown the beef, onion, and garlic in the skillet. 
7. Then remove from the heat and stir in the rest of the ingredients except the peppers.  
8. After 20 minutes, take the peppers out of the oven. Drain any remaining water from the casserole. 
9. Reduce the oven temperature to 350 degrees F. 
10. Fill the peppers with the beef filling. Cover with foil again and bake for 20 minutes.
11. Remove from the oven, sprinkle with extra cheese. Then return to the oven (uncovered) for another 10-15 minutes until the cheese is melted and the peppers are tender.  

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I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.

This linguine with pesto and shrimp is quick and easy to make and packed with flavor.  It's fresh, delicious and tastes better than takeout, but made conveniently in your own kitchen.  

This recipe comes together easily with the help of Barilla Creamy Genovese Pesto.  Simply stir pesto into cooked linguine.  Then top with sautéed shrimp with marinade.  Simply perfection!  

Do you need to cook store bought pesto before using?

• No.  Simply stir into pasta and grains, spread on sandwiches, marinate meats and vegetables, or use it as a dip.  

How much is a jar of Barilla Creamy Genovese Pesto?  

• Retail price is typically around $3.29

Where can you purchase Barilla Creamy Genovese Pesto?  

• Target, Publix, Stop & Shop, Meijer, Shop Rite, Hy-Vee, Albertsons, Safeway, Vons and more

Linguine with Pesto and Shrimp
Ingredients:  
1 lb. linguine pasta
​1 jar (6.2 oz.) Barilla Creamy Genovese Pesto (amazon link)
1 1/2 lbs. raw medium shrimp 

Marinade ingredients:
1/2 cup olive oil
1/4 cup honey
Juice and zest of 2 limes (Zest first, then juice the limes)
4 cloves garlic, minced
3/4 tsp. salt or a few grinds fresh ground salt
1/4 to 1/2 tsp. freshly ground black pepper
1/4 to 1/2 tsp. red pepper flakes

Parmesan if desired for serving

Instructions:
1. Thaw shrimp in a colander under running water.  Then peel off shells.  Most shrimp is deveined when processed, if not, remove veins.  Set shrimp aside.
 
2.  Mix the marinade ingredients together in a Zipper seal bag or plastic container.  Add the shrimp.  Marinate for ½ hour or more.  I love this juicer for juicing limes (amazon link).

3.  Heat a large pot of water to a boil.  Add linguine and cook following package directions.  When done, drain pasta and stir pesto into the cooked noodles.  
 
4.  Heat a large skillet or wok to medium high.  Then add the shrimp and marinade.  Cook until the shrimp turns a creamy pink color.  Serve over pasta.  

If desired, top with grated or shaved parmesan.

​Bon appetit!  

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With a huge garden and busy days, I find myself relying on my slow cooker quite a bit.  This easy slow cooker country garden soup has been one of our favorite meals this growing season.  The first time I made it, my husband said it was so good it should be served in a restaurant.  

One thing I love about making soup is that it is so versatile.  You can change the vegetables and meats to accommodate what you have on hand.  You can use fresh vegetables from the garden or frozen.  I have made this soup meatless too, which you can do, but my family prefers it with meat.  

I always have frozen broth in the freezer leftover from making beef or pork roasts so I use it in this soup.  I just put it in the slow cooker frozen and it adds so much flavor.  I don't measure it, just put it in.  I usually mix store bought vegetable broth (amazon link) with frozen broth.  ​

Easy Slow Cooker Country Garden Soup

Ingredients:
1 quart fresh or frozen diced tomatoes (you could also use a large 29 oz. can diced tomatoes)
6-8 cups store bought or frozen broth 
4-5 potatoes, diced
1-2 cups fresh or frozen corn
1 onion, diced
1-2 cups fresh or frozen green beans
Ham bone or cubed beef or venison for stew 
1 tsp. seasoned salt
1 tsp. creole seasoning (amazon link for the one I use)

Put everything in the slow cooker and cook all day on low.  If using a ham bone, remove from the soup and chop up ham pieces and return the meat to soup.   

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