Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through Oct. 29 to pick up the local ingredients needed for this week’s recipe.
The farmers market is located behind The Commons mall along South 324th Street in Federal Way.
Stuffed Anaheim Peppers (makes 10 servings)
By Vickie Chynoweth
10 Anaheim peppers (J & E Produce)
2 tablespoons Ancient Trees Greek Extra Virgin Olive Oil
1 small onion diced (J & E Produce)
2 cloves of garlic minced (Bautista Farm)
1 pound bulk sausage
8-ounce cream cheese, softened
1 large egg
2 tablespoons taco seasoning, such as McCormicks
28 ounces green chili enchilada sauce
1 1/2 cups shredded Mexican blend cheese
Pepper to taste
1. Preheat oven to 350 degrees. Prepare a 9×13 inch baking dish, spray with nonstick cooking spray.
2. Prepare peppers by cutting a T formation from top of stem to 1-inch from bottom. Take a knife to cut white membrane inside pepper and using a spoon scoop out all the seeds. Set to the side.
3. In medium sized pan, add olive oil. Turn on heat and wait 30 seconds or until olive oil is hot. Add onion and garlic, cooking until onion is translucent. Cool for 5 minutes.
4. In a bowl combined sausage, cream cheese with onion and garlic. Mix until evenly combined.
5. Pour green chili enchilada sauce in bottom of prepared baking dish. Add stuffed Anaheims and place in the oven for 40-50 minutes or until the sausage is cook through and the pepper is soft.
6. Once peppers are done, pull from the oven. Sprinkle the cheese evenly over the peppers and place back in the oven for an additional 10 minutes. Pair with Spanish rice, eggs, salad or corn chips. This is a versatile main dish and can be served for breakfast lunch or dinner.