Tuesday, July 9, 2019

Multicultural Stuffed Peppers

See, we went to a farmers market, and I asked Charlie, "Would you like for me to make you a stuffed pepper?" I mean, I eat 'em, too, but I make them for him. You know how that is.

He said he would, and I said, "Good. I'll get this big pepper, and I already have some leftover Jasmine rice at home."

We got home, and I put the pepper on the counter and said, "We already have some leftover Jasmine rice in the refrigerator, so I'll make a stuffed green pepper for supper."

Guess what he ate for lunch. If you're married, you probably guessed it: The leftover rice I had just told him I was going to use for supper.

A few days later, I went to a Chinese restaurant and brought home most of my fried rice, because HUGE portions.

THEN I made that stuffed green pepper.

I took that leftover rice and added tomato sauce, cumin, and Mexican blend shredded cheese.

I halved and cored the pepper, rubbed it with olive oil, and roasted it at 450F until it was tender. Stuffed it with the rice and baked it at 350F for about half an hour.

It was really, really good!

I'm posting at my own blog today about a dessert I made for a party we didn't attend.


Cerebrations.biz said...

I think it needed a strawberry on top. (For multicultural purposes...)

Marian Allen said...