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Recipe Thursday-Stuffed Peppers

Posted on August 18th, 2016 | Posted in Main Course, Recipes

Stuffed Peppers-0010

I grew up eating stuffed peppers and I was never too enamored by them, so when my husband suggested we make stuffed peppers this idea fell flat with me. However SimplyRecipes came through with a solid recipe that gave some fresh flavors to this traditional dish by adding marjoram, fresh basil and thyme to the mix. Also, some additional twists on the recipe that you may want to consider is using quinioa instead of rice and adding black beans and cheese!

Yield 4 Peppers
1 1/2 to 2 cups cooked white rice (9919589, 25#)
4 bell peppers (00801, 23#)
1 pound of ground beef chuck (222022, 4/5#, Lancaster County Farms)
6 large fresh basil leaves, chopped (04972, 1#)
1/2 teaspoon dry thyme (CQT041, QT)
1/2 teaspoon marjoram (CQM014, QT)
1 teaspoon kosher salt (CQS030, 3#, Morton)
Freshly ground black pepper (CQP071, QT)
1/4 cup olive oil (992055, 3LTR)
Smoked Paprika (CQP013, GAL)


Cook the rice: Cook the rice following the package instructions

Steam the bell peppers: Cut the tops off of the bell peppers. Remove and discard the stem and seeds.

Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes. (Note you can skip this step if you want, but steaming the pepper shells first will make them more tender and easier to eat.)

Mix the filling: Heat oven to 350°F. In a large bowl mix together the ground beef, basil, thyme, marjoram, salt, several turns of black pepper and the cooked rice.

Fill the bell peppers: Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the ground beef rice mixture.

Drizzle olive oil over the stuffed peppers, along the outside of the peppers and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.

Bake: Place on the middle rack of the oven and bake at 350°F for 30-40 minutes, or longer, until the meat is cooked through.

Recipe from SimplyRecipes.com

Closed on Labor Day

Posted on August 17th, 2016 | Posted in Announcements

We will be closed on Monday, September 5th for Labor Day.  Please view the delivery chart below to find out when your delivery day will be! Please make sure to have your special order items in the week prior and produce orders need to be placed by Friday, September 2nd at 3pm.


Featured Product Line-Martin’s Potato Chips

Posted on August 15th, 2016 | Posted in Featured Product

Now available at Hometown Provisions Martin’s complete product list!

Product List Martin’s Potato Chips


Click HERE to learn more about this product line.

Seasonal Product-Libby’s Pumpkin Solid

Posted on August 15th, 2016 | Posted in Seasonal Products

Libbys 100% Pure Pumpkin_Page_1 Libbys 100% Pure Pumpkin_Page_2 Libbys 100% Pure Pumpkin

New Products

Posted on August 12th, 2016 | Posted in New Products

New Products for the Week of August 8th!

8.12 New Products

Chef Francisco Stuffed Green Pepper Soup


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