Becca and Nick

Stuffed Peppers

Phil and Sarah

A Sarah Camp original. I looked at a couple of recipes but they pretty much said what I was already thinking of and with the elimination diet and all…

Strangely this one didn’t start with a trip to the sunset super…

Sauteing the Wild Rice

Sauteing the White Rice

I did the rice risotto style with turkey broth and rice milk as the liquids that went into it.

You have to saute the tow types of rice separately because it takes WAY longer for the wild rice to cook, so you have to add the white rice half way through.

Veggies to go into the “stuffing”

Chopped up and ready to go!

Sizzle sizzle go the veggies

Empty peppers ready to be filled

His and Hers ready to go in the oven

All baked up!

Conclusions? Would have been better with meat. Will do when not eliminating. Pretty solid. Took well over half an hour to bake, but the peppers were nice and tasty by then.

Galen and Chloe

First off I have to say I like the look of our opening spread. I give special notice to the 4 dollar bottle of Pinot Noir. Now I’ve often heard and occasionally experienced that a cheap Pinot just does not do the trick, yet I must give this one some credit. Chloe wanted to buy it in the store and I was like ooof I wouldn’t do that, but she did anyway and it was really quite nice. Very light easy drinking and moderately well balanced, my appreciation for the price couldn’t have been higher so I share it with you now.

And now onto zee stuffed peppers. We decided to stuff our peppers with a risotto and veggie medley. I must say this was a first rate choice as well. Chloe nor I had ever made risotto before so that added a fun addition to the meal. I give Chloe her due respect once again as the risotto she was in charge of turned out well, so well in fact that we were slightly sad we had to deal with the peppers in the end.

I added a veggie situation of my own, caramelized onions, madiera soaked mushrooms, kale, zucchini, and fresh tomatoes. We saved aside the mushroom juice to put into the risotto, also a clutch move. The veggies like the risotto tasted fantastic, madiera, mushrooms, and caramelized onions, it’s basically like cheating.

Together the two parts were only hampered by the taste of the peppers. Not sure what needs to happen to the peppers, maybe they just weren’t the right match flavor wise to rest of the meal. Overall all though quite tasty, and again my hats off to Chloe’s wine and risotto (watch out Tom!)

Albin and Jocie

When we have made stuffed peppers in the past, we just flew by the seat of our pants. Actually, the first time we made it, we were house sitting in Santa Cruz, and used the things we could find in the fridge. We have also made a whole meal of assorted stuffed items including peppers, tomatoes, mushrooms, and apples (for dessert). This time, however, we stuck to stuffed peppers only and we followed a recipe, which can be found in the Recipe Index.

How did it go? Well, kind of like this:

Cooked everything and combined it in this pot.

Cooked the rice, sautéed everything else, and combined them in this pot.

Put it in a red pepper and topped in with cheese.

Put the mixture into a few red peppers and topped them with cheese.

Baked them in the oven for a while.

And thats it!

The dinner went well, but it was nothing to die for. We could have cooked them longer which would have softened up the pepper more. I went a little crazy on the italian spice so the flavors were a little two-dimensional. Also, I think the cheese should have been mixed in, not just sprinkled on top. Those dang crépes set the bar high!

Special Feature: A can opener

Not just any can opener though!

When Albin and I moved to Vermont we only owned a backpacking can opener. Within the first few weeks of settling in, I went to the store and picked up a few kitchen essentials including a can opener. Three return trips later and after buying up the price ladder, this one, made by OXO, worked and is still working (knock on wood)!

It was recommended to me by a family member a while ago, but when I originally saw the price in the store, I thought, “we definitely don’t need a $20 can opener”. The kicker is I probably spent over $20 buying all the previous ones that broke. Nonetheless, its great and its safer (this was why is was recommended)!

You turn the knob which cuts around the can similar to a regular can opener. Then, those little teeth clamp around the top of the lid, and you lift the lid off. What you are left with is an open can that has no sharp edges! No more cutting your fingers on the lid when you loose it in the soapy water while washing dishes. (I like lots of suds too Sarah!) Anyways, I thought I would share because there was not too much to take pictures for our meal this week.