It may be October but I still have bell peppers growing in full force in the garden. What better way to use up bell peppers than to stuff ’em with all kinds of good stuff? Plus, I got to use a jalapeno from the garden and the last of the tomatoes that we grew. I used this recipe but obviously didn’t have everything on hand – so I used what I had and enjoyed every bite. Also, my bell peppers are smaller than the ones you might find at the grocery store so I just chopped off the top of the peppers and stuffed them whole instead of halving each pepper. I still had more than plenty stuffing and I didn’t even add the sweet potato!
The pictures are horrific and I know it. I just wasn’t in the mood to find the “right”angle on Sunday.
But despite their looks, they’re delicious.
What is it with me and ugly food these days?
The changes I made to the recipe: I used red onion instead of yellow onion; I used chicken broth instead of vegetable broth; I left out the sweet potato; I used diced grape tomatoes instead of Roma’s; I left out the cilantro; and I used cheddar cheese on top instead of colby jack.
And I’ve been eating them all week long for lunch.