Dinner

MUNCHIES [Homecookin'] . Stuffed Bell Peppers

This was the “Inadvertent Lycopene Dinner” with Stuffed Red Bell Peppers and Strawberry Shortcake. I have no idea how you’re “supposed” to make stuffed peppers ‘cos I’ve never researched a recipe, but my way is verrry simple.. I just make some fluffy Spanish rice (simmered in veggie stock), stir in some paper-thinly sliced carrots, minced tomatoes and bell pepper (don’t be wasteful, chop those tops!) and whatever vegetables are around, cilantro, veggie “ground beef”, grated pecorino romano and parmesan cheese, and fill up the bell pepper “cups”! I pre-roast the pepper cups to soften, but they’re best a bit crunchy, doncha think? If you prefer them soggy, best bet is to boil. I top it all off with a thick layer of grated cheese and pop ‘em in the oven to crisp up. Super easy cheesy.

You can use leftover cooked white rice to make some “ghetto” Spanish rice, which makes this dish a sweet alternative to fried rice… it just won’t have that toasty nutty flavor that you get from browning the rice kernels before simmering, but at least you’ll have used up your rice! These also freeze remarkably well probably because bell peppers are actually made out of vinyl.

About the Author:

Kris Kobayashi-Nelson is an avid food adventurist who has tried everything from jellyfish to sea cucumber to chicken gizzards. Chris loves these stuffed bell peppers so much that he happily munched on one sans utensils. Kris loves ‘em cos they’re so easy to make.