Sourgrass Stuffed Bell Peppers Recipe
Sourgrass, or Oxalis, is a widely recognized wild plant known for its distinctive tangy, lemon-like flavor, courtesy of the oxalic acid in its leaves. This unique taste makes sourgrass an excellent addition to various dishes. Besides its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient in your culinary repertoire.
Identifying Sourgrass
Here’s how you can identify sourgrass in the wild:
Leaves: Sourgrass features trifoliate leaves, each stem supporting three heart-shaped leaflets, resembling clover.
Flowers: The plant produces small, yellow flowers with five petals that typically bloom in clusters.
Stems: Its stems are often reddish and juicy, adding to the plant's unique look.
Taste: The definitive way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.
About the Recipe
A delicious and wholesome dish that combines tender bell peppers with a blend of ground meat or tofu, rice, tomatoes, onions, and zesty sourgrass. Baked until the peppers are tender and the filling is cooked through, these stuffed peppers make for a satisfying meal that's perfect for lunch or dinner. Serve them hot, straight from the oven, for a comforting and hearty dish that's sure to please your family and friends.
Ingredients
4 large bell peppers, any color
1 cup cooked rice (white or brown)
1 lb (450g) ground meat (such as beef, turkey, or chicken) OR 1 block tofu, crumbled
1 onion, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes (fresh or canned)
1/4 cup chopped sourgrass leaves
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded cheese (such as cheddar, mozzarella, or pepper jack), optional
Fresh parsley or sourgrass leaves, for garnish (optional)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes from the inside. If needed, trim the bottoms of the peppers slightly to help them stand upright in the baking dish.
Cook Filling with Rice and Seasonings: In a large skillet, heat some oil over medium heat. Add chopped onion and minced garlic to the skillet and sauté until softened and fragrant, about 3-4 minutes. If using ground meat, add it to the skillet and cook until browned and cooked through. If using tofu, add it to the skillet and cook for 5-6 minutes, stirring occasionally. Stir in cooked rice, diced tomatoes, chopped sourgrass leaves, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
Stuff the Peppers: Spoon the filling mixture into the hollowed-out bell peppers, pressing down gently to fill them completely. If desired, sprinkle shredded cheese on top of the filling in each pepper.
Bake: Place the stuffed bell peppers upright in a baking dish. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Uncover and Bake Until Tender: After 25-30 minutes, remove the foil from the baking dish and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish: Remove the stuffed bell peppers from the oven and let them cool slightly before serving. Garnish with fresh parsley or sourgrass leaves, if desired.
Serve: Serve hot, accompanied by a side salad or crusty bread.
Join Our Foraging Classes & Explore More
Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.
Join our foraging class and consider buying the book for further inspiration!