Fermenting Club and Monday Night Dinner at the Local Community Food Center Stratford Ontario

Thanks to everyone who attended! The Fermenting Club bottled the Bionic Red Onion Peppercorn Relish and started the Fermented Scapes.

I had the pleasure of making the vegetarian option. Stuffed red peppers!

We cooked onion, scapes, peppers and tomatoes in a bit of oil. We then added curry and Hungarian paprika. We then combined some basmati rice with some salt and feta to create the filing. We roasted the pepper halves and it turned out great!