In the spirit of whimsicalness, today features a meal you should try.
I love to cook. I also have an aversion to following recipes, which usually results in unusual food combinations. (kale pancakes anyone?) Thankfully, I’m blessed with a brave husband who will eat whatever I put in front of him… no questions asked.
(I snuck pureed broccoli into meatloaf one time which gave it a greenish-brown-icky color. He ate it without so much as a quizzical look. That’s true love right there.)
Despite my kitchen bravery, I’ve shied away from stuffed peppers; they just seemed to intimidating and complicated.
Ha! No more! I conquered the stuffed pepper!
Don’t they look good? Here’s what I did:
-4 red peppers
-1 lb ground beef, turkey, TVP (for you vegetarians out there)… or whatever
-1 onion, chopped
-several garlic cloves, minced
-1/4 cup (dry) couscous, quinoa, rice…whatever
-1 can artichokes, quartered
-1 can Italian style dice tomoatoes, drained
-Several generous hunks of honey chevre goat cheese from Trader Joes (this stuff is like crack in our house)
1. Lop off the tops of the peppers and gut them out. (Very medieval). Place them in a pot with boiling water about 5-ish minutes. Remove and let cool before attempting to stuff (trust me on this one. Flinging peppers across the kitchen because they’re too hot to handle is not a good way prepare this meal.)
2. Prepare grain-o-choice accordingly.
3. Dump protien-o-choice into a frying pan with onions, garlic, artichokes and salt/pepper to taste until cooked through.
4. In a large mixing bowl, drop the hunks of cheese (after eating a few first). Dump grain and meat mixture on top and stir until combined.
5. Stuff peppers with the mixture and place them in a baking dish. Top the peppers with spoonfuls of the Italian diced tomatoes.
6. Bake at 350 for about 20-25 minutes.
7. Serve and bask in your delighted taste buds.
There you have it! A recipe from one who avoids recipes. How’s that for irony?