So I’m writing about this meal in retrospect- Rich made this for dinner a couple weeks ago. But it’s better than photos of hospital food, right? That’s just not that exciting. (For example, the culinary highlight of my week has probably been the blueberry scone Rich brought me from Starbucks last night.)
But look at these peppers! He took three bell peppers- any color is fine, red, green, or yellow- and cut off the tops and removed seeds. He stuffed them with a mixture of ground beef, onions, garlic, bread crumbs, white wine, oregano, paprika, and a pinch of cumin. Around them, he used the rest of the ground beef in a tomato sauce, adding in large chunks of Yukon potatoes.The whole thing cooked right in our handy cast iron skillet (under $20 from Target, and we use it all the time.)
The peppers were tender but still had some crisp crunch; the stuffing was basically a giant meatball with Spanish flare. Yum!
Here’s one more shot of how he served it to me. Doesn’t that look amazing?