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.
But I love Rick, and Rick loves roasted vegetables and had a new stuffed pepper recipe he wanted to try.
Plus, he promised to make some delicious bread doodads as a side dish in case I hated the peppers.
I also don’t like cooked chard…
… but Rick cooked the chard in his pretty copper chard-cooking pan…
… 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.)
Add a lightly-floured gift from the ocean, pan-sauteed in butter and oil…
… throw on some nice table linens and a little Diana Krall, open the door to let the fresh air in…
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?
At least I left the pattern on the plate.
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