Saturday, August 3, 2013
Simple Saturday: Stuffed Peppers
So, what are you doing this weekend?
You probably have some free pockets of time, right?
And you're going to get hungry at some point, probably soon, I'd bet.
Well, here's what you need to do:
Go to your farmer's market and buy some beautiful, fresh bell peppers (bonus points if they're in varying, crazy colors). Then, come home and make some of these easy, tasty stuffed peppers for you and/or the people you love.
Here's how you make the peppies:
1. Saute some chopped onion and bell pepper in olive oil (and a little butter for more bonus points). Once softened, add a few sprinkles of cumin, chili powder, salt and pepper and let the spices toast in the pan for 30 seconds or so.
2. Next, clean out your fridge and add in whatever veggies/grains/starches you've got laying around. To my mixture I added rice, black beans, grilled corn, cherry tomatoes, kale and a little salsa for some heat. (Other great things to add: garlic, jalapeno or other peppers, quinoa instead of rice, roasted potato or sweet potato. Get creative!)
3. Saute your mixture for a few more minutes and taste and adjust seasonings accordingly. (You can also add lime juice and cilantro here.)
4. Halve and hollow out some bell peppers and fill them with your delicious mixture. Top with shredded cheese (I used a Mexican blend) and throw in the oven at 375 degrees for about 25 or 30 minutes until peppers are softened. (Optional: You can also set the peppers in a bed of enchilada sauce if you want to spice things up even more.)
Thanks to BevCooks for the inspiration for this recipe.
Enjoy pepping up your weekend!