Why Wait For Spring? Cook It Now!

February 9, 2010 · 8 comments

I actually don’t like roasted peppers.

My thinking model on this is as follows: fresh, refrigerated peppers are crunchy, bursting with moisture, pretty, and perfectly fine the way they are without mucking them up.

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But I love Rick, and Rick loves roasted vegetables and had a new stuffed pepper recipe he wanted to try.

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Plus, he promised to make some delicious bread doodads as a side dish in case I hated the peppers.

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I also don’t like cooked chard…

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… but Rick cooked the chard in his pretty copper chard-cooking pan…

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… and performed amazing chard-flipping maneuvers that were delightful to photograph.

Plus, Rick always cooks with a glass of wine at hand, and if I’ll keep him company in the kitchen with my camera, he always pours a glass for me.

Soon the smell in the kitchen made my mouth water. (And no, I wasn’t drooling from the wine. That was later.)

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Add a lightly-floured gift from the ocean, pan-sauteed in butter and oil…

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… throw on some nice table linens and a little Diana Krall, open the door to let the fresh air in…

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Mmmm… Fresh. Fresh. Fresh.

Is it just me, or does that fork look like you could just hop on the top of it, slide down into the parsley, and coast on into spring?

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At least I left the pattern on the plate.

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And Rick got the satisfaction of a delicious meal and watching me moan and bang the table over roasted peppers and chard.

Easy-Peasy, Quick-to-Pleasey Stuffed Peppers

Adapted from The Food of Italy, A Journey for Food Lovers

3 bell peppers: red and yellow
1 small onion, finely diced
2-3 garlic cloves, smashed and chopped
2 Roma tomatoes, seeded and chopped
1 egg
2 cups breadcrumbs
1/2 cup grated Parmesan
1 cup grated Mozzarella
Chopped basil
Extra Virgin Olive Oil

Preheat the oven to 325
Cut the peppers in half (from stem) and remove the seeds and veins
Rub the peppers inside and out with EVOO and place on a baking tray
Saute the onions and garlic until golden
Remove from heat, let cool for a bit, then blend in the breadcrumbs, tomato, egg, cheeses, basil, maybe a little water
Season to taste (salt and pepper for sure, but experiment with a little crushed red pepper, oregano or such)
Stuff the peppers loosely with the mixture and bake for about 45 minutes — when they become beautiful, serve ’em up

{ 8 comments… read them below or add one }

Sue February 10, 2010 at 7:05 pm

Hey….Kath……Bonnie Rait says “women be wise, keep your mouth shut,
don’t advertise your man”
This was one of my fav blogs! I’m stealing that camera and you. Super clarity and a great eye behind the lens. Well done on all aspects.
Looks at though we steal the cook too. 🙂

Reply

rickandkathy February 10, 2010 at 8:14 pm

Suzie, we love you more than our Scrabble board.

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Debra February 10, 2010 at 9:36 am

We like chard and we like roasted peppers in our family…when we get back from vacation, we’ll try your recipe…always up for another way… 🙂

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rickandkathy February 10, 2010 at 8:20 pm

Debra! Okay, so… got a good recipe for Brussels sprouts? “Cause… damn. I’m now up for a taste test on ALL icky vegetables! As long as there’s wine involved and I can bring my camera, we’re in.

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keith February 9, 2010 at 8:00 pm

Yummy…I’m going to try it! We are due for a visit…don’t you think?

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rickandkathy February 9, 2010 at 8:10 pm

Yes! Yes! [Insert Kathy banging the table here.]
Shall we do our party planning on our blog or on Facebook?

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Sandi Fentiman February 9, 2010 at 7:58 pm

Sounds like you had a vegetarian meal! Fish is allowed on that. Are those toasty thingies garlic toasted. Mmmmm…. I love garlic bread. I’ll have to try the recipe.

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rickandkathy February 9, 2010 at 8:14 pm

Who knew fish are a vegetable? Let us know what you think about the pepper recipe.

Reply

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