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GoFarm Recipes: Week of August 3rd, 2020

Recipe Share: Stuffed Bell Peppers


3 bell peppers, cut in half, seeds and ribs removed

1 Tbsp olive oil

3-4 cloves of garlic, minced

1/2 cup minced onion

1 cup roughly chopped mushrooms

1 lb tomatoes, diced

1 tsp kosher salt

1 tsp cracked black pepper

2 cups cooked lentils

1 cup cooked brown rice

1 cup roughly chopped black olives

2 cups tomato sauce

2 cups shredded mozzarella, divided

Basil, chopped, for garnish

Optional: 1/4 cup grated parmesan or pecorino romano


  1. Cook the rice according to package instructions. If using dry lentils, also cook them now, according to package instructions. Optional: use vegetable broth instead of water to add flavor!

  2. Pre-heat oven to 425 F. Place your halved and de-seeded peppers on a baking tray face down.

  3. Place the peppers in the oven and roast them for 15-20 minutes or until they start to blister. Remove and set aside to cool.

  4. In a large skillet, heat oil over medium heat. Add the garlic and onions, and sauté until the garlic is fragrant and the onions are translucent (about 5 minutes). Stir often. Add the mushrooms and tomatoes; season with salt and pepper, and sauté until the mushrooms soften (about 5 more minutes). 

  5. Finally, add the lentils, rice, black olives, tomatoes, and 1 cup of shredded mozzarella cheese. Stir well, turn heat to low and simmer for about 5 minutes.

  6. Set your broiler to high.

  7. Remove the skillet from the heat and, with a large spoon, ladle the rice/tomato stuffing into the open roasted peppers. Stuff them to the brim!

  8. Sprinkle each pepper with the remaining mozzarella cheese, and grate some fresh parmesan or pecorino romano on there if you'd like. Place the peppers in the oven and broil until the cheese starts to melt and turns a nice light golden color (approx. 3-5 minutes, but it depends on your oven, so keep a close eye on it.)

  9. When done, remove peppers from the oven and garnish with freshly chopped basil.

Picture and recipe adapted from:


Slow-Cooked Summer Veggies


3-4 bell peppers, halved, seeds and ribs removed

1/2 lb carrots, washed and cubbed

1/2 head of garlic

2 sprigs oregano

2 dried bay leaves

1/2 cup extra-virgin olive oil

1 tsp kosher salt

1 Tbsp sherry vinegar


  1. Preheat oven to 350 F.

  2. Cut the entire head of garlic in half (as shown in picture).

  3. Toss bell peppers, carrots, garlic, oregano, bay leaves, oil, and salt in a shallow baking dish.

  4. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes.

  5. Remove from the oven and let cool slightly. Add vinegar and toss to coat.

  6. Enjoy the veggies as a side dish to fish, potatoes, or your entree of choice!


Tofu and Summer Veggie Curry


4 Tbsp coconut oil or extra-virgin olive oil, divided

1 14-oz package firm or extra-firm tofu, patted dry and cut into 1/2 inch cubes

2 medium onions, coarsely chopped

1/3 cup red curry paste

2 summer squash, cut into 1/2 inch pieces

1 large or 2 small eggplant, cut into 1/2 inch pieces

8 oz green beans, cut into 1 inch pieces

1/2 lb carrots, cubbed

1 13.5-oz. can unsweetened coconut milk

Lime wedges, chopped cilantro, and roasted peanuts for serving

Salt to taste


  1. Heat 2 Tbsp oil in a large pot or high-sided skillet over medium-high heat. Add tofu in a single layer and cook, turning over once, until sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.

  2. Heat remaining 2 Tbsp oil in the same skillet over medium-high heat. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add summer squash, eggplant, carrots, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and 1/2 cup water and bring to a simmer.

  3. Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.

  4. Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.


Summer Squash and Basil Pasta


1/4 cup olive oil

8 garlic cloves, thinly sliced

2 lbs summer squash, sliced

1 tsp Aleppo-style pepper or red chili flakes, plus more for serving

12 ounces paccheri, ziti, or other large tube pasta

1/2 cup Parmesan, grated, plus more for serving

1 Tbsp fresh lemon juice

1/2 cup basil leaves, divided

Salt to taste


  1. Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until lightly browned, about 3 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to soften. Reduce heat and continue to cook until the squash is very soft, 12–15 minutes. Toss in 1 tsp Aleppo-style pepper.

  2. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until very al dente.

  3. Transfer pasta to skillet with squash using a slotted spoon and add 1/2 cup pasta cooking liquid. Cook pasta, adding Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

  4. Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.



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