February 2007
Sugarland Farms in Kunia, Oahu, is one of the largest farms in Hawaii, supplying local residents with fresh produce such as green peppers, tomatoes, head cabbage, Chinese cabbage, apple bananas and the juiciest watermelons.
Derwin Okinaka, sales and marketing manager for Sugarland Distribution, shows KITV's Dan Meisenzahl what head cabbage looks like in the field prior to being trimmed for the supermarket produce section.
Times Supermarket Corporate Chef Matt Holmes creates a stuffed bell pepper recipe with Sugarland bell peppers.
Stuffed Bell Peppers
Recipe by Matt Holmes, Corporate Chef, Times
Supermarket
1 ½ lbs.
ground
beef
2
large eggs
1 tsp.
kosher salt
½ tsp.
black pepper
½
white onion (diced)
1 ½ tsp. garlic
(minced)
½ cup
cooked rice (white or long grain)
2 Tbsp.
Parmesan cheese (grated)
6 oz.
tomato sauce
3 oz.
mozzarella cheese (shredded)
2 Tbsp.
olive oil
6
large green bell peppers
Saute diced onions and garlic in olive oil until
transluscent.
Whisk eggs, salt and pepper until blended.
Combine remainder of ingredients (except tomato sauce and mozzarella)
and mix thoroughly.
Cut tops off bell peppers and stuff with meat mixture
Place peppers in a deep baking dish with about an inch of water on the
bottom.
Top with tomato sauce and cover with foil. Cook for about 30
minutes at 350 degrees.
After 30 minutes, pull peppers from oven and top with mozzarella cheese
and cook until brown.
