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Summer 2020

Sweet heat

Betsy Burlingame dries them, pickles them, stuffs them, makes marmalade with them—and more.

The avid WSU Clallam County Master Gardener loves peppers for their flavor-packed punch and has been growing her own in her Sequim greenhouse for years.

Here, she shares some of her go-to pepper recipes.


Jalapeño Poppers

4 ounces cream cheese (room temperature)

2 teaspoon minced garlic

1/3 cup minced green onions

3 tablespoon shredded cheddar cheese

1 tablespoon lime juice

12 to 15 fresh jalapeño peppers of equal size

1 egg

1 cup panko … » More …

Spring 2005

Stuffed peppers from the Harrah Café


12 large peppers—cut tops off, seed, and blanch.

3 lbs lean hamburger

Diced pepper tops

1 medium onion, diced

2 cups instant rice

3 cups tomato sauce (reserve enough to top peppers)

1 tsp. garlic powder

1½ tbsp. Johnny’s seasoning

dash of Tabasco sauce optional

1 cup shredded cheddar cheese


Mix all ingredients, stuff peppers, top each pepper with tomato sauce. Bake at 350 degrees for one hour. Top with cheese last five minutes.

P.S. Please be mindful we are country cooks and don’t measure a thing. These are approximate amounts. Just play around with it!


Tana Olney, Owner Susan … » More …