So I was at the Farmers Market today, picking up vegan pesto, french bread, chocolate panini, kale, tomatoes, shallots and such, when I saw bell peppers 3 for $2 - just begging me to find the biggest ones possible! While foraging for a 3rd monstrous pepper, I wondered about what I would do with them. Just the usual tossing them in stirfry and salad and everything, or could I use them for something a little more special? Then it occurred to me - I have never made, let alone eaten, a stuffed bell pepper! Guess what I made for dinner tonight?Here's my attempt at a recipe, complete with pictures (oh my!). You should include whatever sounds good to you, but the essentials are a sauce, a grain, a protein, and a few veggies.
For my stuffing, I started out by sauteeing tofu and a granny smith and a golden delicious apple in olive oil. Then I added some enchilada sauce and black beans. Next, chopped rainbow chard, yellow corn, and a handful of chanterelles. More enchilada sauce. Then, when it was just about done, I added yellow and red roma tomatoes, onion, cilantro, green onion, and cooked quinoa.
Cooking up some fresh and local deliciousness!
Cut the tops off your peppers, deseed, and put 'em in a baking dish
Stuff those babies!
Drizzle some sauce on the bottom of your baking dish and on top of your peppers, replace the tops, them pop 'em in the oven on 350 for about an hour!
Take 'em out of the oven and be proud of your beautiful creation! Losing your virginity can be a good experience! haha
Plate it and eat it!Since I'm not really a recipe person, I threw in what sounded good to me. I did look at a few recipes online to see how long to cook them and at what temp (350 and 40 -60 minutes). I cooked them for about 45, and I think they could have used another 15 because they were definitely nice and roasty on the top and middle, but not quite cooked enough on the bottom. Still delicious, though!
I think I've finally accepted, and even began to embrace, the fall season :)
