I made these. They were awesome.
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And look!:
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Tag Archives: Multicolored Peppers
Thank you, Thank you very much…
20 NovThanks 16-20 are all food-related:
16. I am thankful for multicolored peppers and rice. Yum!
17. I am thankful for nutritional yeast for making my food taste good, and upping the nutritional content of my meals.
18. I am very thankful for dark chocolate coffee beans. I have been thankful for these all week! 
19. I am thankful that some genius somewhere came up with the idea of the self-stirring travel mug.
20. I am thankful for good quality olive oil. Yum. Yum. Yum.
Pastiche Peppers
27 Jul
It seems like everyone has been doing stuffed pepper posts lately. Does it help that I typed this up at the beginning of the month and just scheduled it for now? Is it possible to get sick of stuffed peppers? This is the last post in my unofficial series of Things I Wrote Ridiculously Ahead of Time Because It’s Summer and I Want to Go Outside.
I haven’t had stuffed peppers since I was a child. All I remember about them was the fact that I used to eat the stuffing, but not the pepper, in that peculiar logic children seem to have, and that the stuffing itself was ground beef & rice.
Since I have long since abandoned an omnivorous diet, and wasn’t in a veggie mince mood, I was faced with the challenge of coming up with something that was savory enough to do my memory justice. I was also intent on making this a make-now, eat-later meal. The recipe combines this broth recipe and the cooking temperature & averaged time from the stuffed tomatoes. I was very happy with how these turned out.
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Pastiche Peppers
Ingredients:
5 peppers
1 bag of boil-in-the-bag rice
The broth from the seitan recipe
1 box of babybellas
Spray olive oil
Cheddar cheese shreds (2 or 3 cups)
5 or more american cheese slices
Nutritional yeast
Romano cheese
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Tools:
Cake pan and aluminum foil. (You just need something tall enough to stand the peppers in, & the foil makes clean-up easy).
Oven
Cutting board & knife
Food processor
2 large pots
Strainer
Mixing bowl
Cling wrap
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Preparation:
1. Start the broth, then start the rice. Preheat oven to 400 F.
2. Process the mushrooms, then place in broth.
3. Is the rice ready? If so, strain & place in broth. Stir.
4. Strain the broth, mushroom, rice mixture. Place in mixing bowl & add cheese. Stir.
5. Remove the top portion of the pepper & insides.
6. Spray cake pan & peppers with olive oil.
7. Put mixture in peppers. Place peppers in cake pan. Place a slice of American cheese with a sprinkle of Romano & nutritional yeast on each cheese slice. Do not wrap peppers before placing in oven. Just let them stand up in the cake pan.
8. Place in oven at 400F for 15 minutes.
9. Remove from oven. Place on cooling rack, pan & all, and cover with cling wrap.
10. Go watch a movie for a couple of hours.
11. Remove cling wrap. Individually wrap each pepper in cling wrap & store in fridge in new container.
12. I microwaved these at 30 second intervals both wrapped and unwrapped, & ended up with an average microwave time of about a minute. I also think they heated up better unwrapped, which was a bit of a surprise. Decide for yourself which method you prefer, & check at intervals to determine your preferred cooking time.
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Enjoy!
So, what was in that? Salsa
20 Jul
I like salsa, but have never made it. So, I played around until salsa happened, without measuring or taking notes.
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So, what was in that? Salsa
Ingredients:
4 Roma tomatoes
some vine-ripened tomatoes
some leftover prepped peppers (about a cup)
a bushel of cilantro
2 scallions, diced
some minced garlic
some garlic powder
some dried oregano?
some dried parsley
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Preparation:
About 3 of the Romas were diced, the rest were processed. The peppers & cilantro were also processed. Mix it all up until you are happy with the spices. This was stored & served cold with Sweets & Beets.
Enjoy!
