Last night I wanted to try something I have never done before. Stuffed peppers. For some reason, I imagined stuffed peppers as being a totally complicated gourmet experience. However, I got the first part wrong. They are totally easy, non-threatening, and delicious. I followed a guideline recipe from cooks.com, but added a lot of extra ingredients to jazz this up a bit.
I harvested a few essentials from the farm after work yesterday. And yes, Taylor let my drive the new truck around the farm!!!
I really wish my dad had seen me! His 5 ft tall daughter driving around dirt roads in this beast! It was wonderful!
Stuffed peppers called for some of these wonderful essentials:
Last nights menu: Stuffed Bell Peppers with Black Beans and Rice
1 cup rice
1 cup black beans
1/4 cup cilantro
1 diced tomato
1 small onion diced
1 jalapeno diced
1/2 of a medium zucchini sliced
As much cheddar cheese as your little heart desires
4 medium bell peppers with tops removed and seeds gutted out
I preheated the oven to 350
In a medium sized pot I cooked the rice according to the package
I then added the black beans, cilantro, diced jalapeno, zucchini, onion, and tomato to the mixture. Along with some chili powder and cumin.
I then scooped a spoonful of the mixture into each of the peppers. Topped it off with a slice of cheddar cheese and popped it into the oven for 45 minutes. It turned out AMAZING! I do not know why I thought stuffed peppers sounded so complicated. This was 100 percent no cooking experience easy!
Taylor and I enjoyed this meal with corn on the cob and this wonderful bottle of Merlot from Bogle:
A great way to end a long hard day in the fields.