Rebel Stew

At Pepper we love eating hot delicious food for lunch! We decided to make a stew from the herbs and vegetables in our garden for a hearty alternative to dreary peanut butter and jelly. We hope you’ll enjoy it at home.

Rebel Stew
1 can stewed tomatoes
3 lbs baby carrots
3 small okra
3 medium onions, diced
4 small cloves garlic, chopped
1 can garbanzo beans, rinsed
2 jalapeno peppers
2 green peppers
4 basil leaves, chopped
1 bunch kale, chopped
Brown rice cooked according to package instructions

Stew Preparation:

Kyiona pours olive oil into our pot

Combine olive oil, onions, and garlic in a large pot. Let simmer for 5 minutes.

Carrot chopping

Slicing a green pepper

Kale

Angel slices zucchini

Add carrots, kale, basil, zucchini, jalapenos, green peppers, okra and stewed tomatoes. Let cook for 20 minutes. Remove from heat and serve alongside rice or add rice to the stew pot according to taste.

Rice Preparation:

Martina and Andre add rice and garbanzo beans to boiling water

We cooked our rice with the garbanzo beans. Once water has boiled, add both rice and garbanzo beans and cook for the time allotted on the package.

Our finished product!

We made lettuce wraps with our rice and stew by wrapping them in romaine. It was a big hit!

You can find an alternative, traditional recipe here