Women Thrive Worldwide

By Kayann Short, owner of Stonebridge Farm in Lyons

 I’m a supporter of a dedicated non-profit organization called Women Thrive Worldwide that advocates for women’s economic opportunities and rights internationally. I met WTW’s founder, Ritu Sharmu, years ago in Denver at a global women’s rights conference and was impressed by her commitment to increasing our government’s support for policies and budget priorities that help women around the world lift themselves out of poverty. In 2008, 2009, and 2010, Ritu lived on $1 a day in Burkina Faso, Guatemala, and Nicaragua to better understand the way many people in the world survive today. WTW also raises awareness of how global crises like famine, war, recession, and natural disasters place a disproportionate burden on women through sexual violence, food insecurity, increased family responsibilities, and social barriers.

Right now, Women Thrive Worldwide is asking for meal ideas, stories, and recipes as part of their Help Women Feed the World campaign. To recognize the fact that 2.5 billion people in the world live on less than $2 a day, WTW is asking people to cook just one meal for that amount. By growing our own food at Stonebridge, we eat pretty economically, but $2 a meal is still a challenge. Tonight I’ve made stuffed peppers for two people that, I hope, would not cost more than $2 if you either grew the peppers yourself or got them at a farmer’s market or grocery store. I submitted our stuffed pepper recipe and was selected for the Women Feed the World Campaign. Click here to see my recipe and learn more about this fabulous campaign, including $2/meal recipes from around the world.

Here are more pictures and the story I wrote for Women Thrive Worldwide: 

My partner and I have an organic community-supported agricultural farm (CSA) in Colorado. From August through October, we harvest lots of different kinds of peppers and love to make stuffed peppers in a variety of ways. Before the first hard frost comes to the garden, we pick all the peppers and share them with our members. If you don’t grow your own or are a member of a CSA, peppers are also an economical choice at farmer’s markets or grocery stores.

The great gift of peppers is that they’re so easy to freeze: you don’t have to do anything but core out the stem and seed pod, chop or slice them, or leave them whole to freeze for stuffing later. When you’re ready to make stuffed peppers, pull them out of the freezer, stuff, and bake—no need to thaw first.

Our stuffings always include a mixture of grain (bulgar, quinoa, rice), nuts or seeds (walnuts, sunflower, sesame), grated or finely diced veggies (carrot, more peppers, broccoli, kale, spinach, summer squash), and some grated or crumbled cheese (feta, Monterey jack, or parmesan), although cheese is optional if it’s over your $2 budget or for a vegan diet. For extra protein, add cooked lentils or small beans. Buying grains and legumes in bulk saves money; I always make a double batch so I have enough for a couple of meals.

Mix the ingredients in about equal amounts, season the mixture with fresh or dried herbs like parsley, basil, or oregano and a little salt and pepper, and stuff into a cored and seeded pepper like a green or colored bell, poblano, anaheim, or even skinny Jimmy Nardello sweet red peppers. Stuff firmly but don’t pack too hard so that the stuffing can bake inside the pepper. You can top each pepper with a dollop of marinara or enchilada sauce if it’s in your budget but they’re still delicious with no sauce at all. (If the skin gets a little scorched, you can peel it off.)

Bake in a low-sided, oiled roasting or cake pan at 395 for 45 minutes to an hour, depending on the thickness of the pepper. Once the pepper’s soft and a little wrinkled, it’s ready to eat.

Tonight I stuffed poblano peppers with a mixture of cooked bulgar, grated carrot, chopped fresh flat parsley, sesame seeds, red lentils, and grated Romano cheese. (To cook bulgar, add 1 cup grain to 2 ½ cup boiling water, reduce the heat, cover the pot, and simmer for 25-30 minutes. For red lentils, bring 2 cups water to a boil, add 1 cup rinsed lentils, cover, reduce heat, and simmer for 10 minutes. You should have enough of both ingredients to stuff 8 good-sized bell peppers.)

In the US, our cuisine is often based on separate protein, grains, and vegetables on a plate and we think it’s bare if it’s not “filled out” this way, but in much of the world, these components are mixed together to form a single main dish. Stuffed peppers is exactly that—a bundle of wholesome ingredients that together create something greater than the parts!

To help Women Thrive Worldwide in their work for global women’s empowerment, join their Dollar a Day Circle

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