I hate to disappoint you, but this is NOT a recipe for mini-peppers stuffed with vegetarians.
Charlie loves stuffed peppers, and I found these tri-colored mini-peppers at the store, so I was inspired to make this dish. It’s a bit fiddly for me, which should make it just about right for anybody else.
Vegetarian Stuffed Mini-Peppers
- vegetarian taco filling (We like Fantastic World Foods)
- cooked rice
- sliced carrots
- sliced broccoli stems
YES, SLICED BROCCOLI STEMS! You cut off the tough outer part, cut the stem into two semi-circles, and slice them thinly.
- Cut the peppers lengthways down to the cap but not through the cap. NOT through the cap! Okay, never mind. Put that one aside and use it for something else. Now do it the way I told you. Okay. Take out any seeds. If you use colored mini-peppers, there won’t be many seeds. Rub the outside of the peppers with olive oil and stuff them with prepared taco mix. If you do cheese, put some cheese in there, too. Close the peppers. Bake the peppers at 350 F for 10 minutes.
- Meanwhile, boil the carrots and broccoli in salted water until tender.
- Also cook the rice.
If there’s one culinary affectation I hate more than any other, it’s “plate the food.” So don’t “plate the food.” Put the food on a plate. I put a big lump of rice in a soup dish, then arranged the peppers atop it, with some extra taco mix, and put the carrots and broccoli around the edge for, as they say, a colorful presentation.
Tasted good, too.
A WRITING PROMPT FOR YOU: A phrase your character detests is used repeatedly by someone your character can’t say anything to about it.