Stuffed Rainbow Peppers
This is one of those recipes that you throw together, based more on what you have, instead of specific measurements. Since all colors of bell peppers were on sale, I decided to stuff them. I cut the tops off of each pepper and scooped out the ribs and seeds. Then I layered (starting at the bottom):
Cooked spaghetti squash
A sauteed mixture of tofu sausage, farro, onions, and smoked jalaepños
more Pasta sauce.
I grated a little mozzarella cheese on each one, replaced the top, added a little more cheese and baked them in a glass dish with a little pasta sauce in the bottom.
They were almost to pretty to eat, but they didn’t last long. The farro and tofu sausage made them very filling and super flavorful! So when bell peppers go on sale, don’t be afraid to stuff ’em with whatever you have in the refrigerator!
I had an one pound package of beef chorizo, from the University of Arizona’s Meat Lab. in the freezer and several bell peppers. So the only possible thing I could do is make stuffed peppers. This is one of those recipes ‘al a casa’ or ‘du jour’, meaning of the house or of the day. In other words… you’re going to use what you have on hand! If you have ground turkey use that instead of chorizo, if you don’t have new potatoes use chopped summer squash. The possibilities are endless.
Carefully remove the tops, ribs and seeds from bell peppers and set them aside while you prepare the filling. I used five of them.
I sauteed a pound of beef chorizo with two chopped new potatoes, half of a chopped purple onion and a chopped jalapeño (the U of A chorizo is good but it’s just not hot), and a splash of jalapeño cilantro vinegar. When the mixture was cooked (remember to check the potatoes to make sure they have softened), I spooned it into the bell peppers, stuck a small wedge of cheddar in the center of each one, placed the tops back on them and put them in a baking dish. Thirty minutes at 350 degrees and you end up with a piping hot delight.
Vary the recipe as needed to accommodate your tastes or what you have on hand.
Until next time… Release YOUR Bon Vivant and Savor Your Life