I sometimes decide to make random things I’ve never made (or had) before and can’t stop thinking about it until I do so. This week, it was stuffed peppers. Tuesday’s trip to the CSA yielded 6 green bell peppers, among other things and last night I put my (rather spontaneous, recipe-less) plan into action.
For a meal created without a recipe, these peppers came out pretty good. We ended up adding a bit of salt and they could’ve used more herbs, but they definitely weren’t bad. An even better, and unintended, result was that my husband felt completely full afterwards, which is apparently a rarity. I guess I need to work on making more filling meals for the poor guy.
There are a million stuffed pepper variations, this is mine. They’re sort of Italian-style…with black beans. Stuffed peppers are a fabulous way to use up bits of ingredients in your pantry. The half an onion, leftover beans, half box of pasta and that bit of cheese you don’t know what to do with? This is it. If you’ve got rice or quinoa or other vegetables, use those. I didn’t buy anything specifically for this recipe besides the peppers and they turned out really well.
Also, I would like it apologize in advance for our harsh kitchen lighting. It is very non-conductive to food photography.