A simple way to make a weeknight dinner a little fancy.
Weird stuff has been happening to me lately. At least, in terms of food. I'm starting to like things I used to hate. Take bananas, for example. I used to hate those mushy little guys, and now I like them? What?!! Nowadays, after a workout or whenever I'm hungry for a little snack, I eat a banana. Plain. No peanut butter, no chocolate chips. Like, what's wrong with me??
This is another example of this strange occurrence. I used to dislike bell pepper. Like, couldn't stand it. At Chipotle with those "grilled vegetables" or whatever, I used to hate that my mother made me take those. (Quick disclaimer: I am NOT a vegetable hater by any means). But slowly, as I got older and ate them more often, somehow I began liking them. Or, at least, not minding them. And the other day, eating raw bell pepper, I honestly was enjoying myself. What is this sorcery?!
Well, maybe my newfound love of bell peppers comes from my older days(old-found love?) of raw veggie-eating. In preschool, one of the snack-time items we would get regularly was sliced bell pepper and carrot sticks. I remember liking those, for some reason! Maybe it was just that my 4-year-old taste buds were suuuuuper underdeveloped.
Either way, I'm glad to say that I do like bell peppers(to some degree), and the other day I was browsing(of course) when I found something similar to this. I saw some stuffed apples(filled with a nutty oat-and-cinnamon crumble), baked until warm and tender. These peppers are pretty similar, except for a savory version. And apart from being ridiculously protein-rich and nutritious, they taste. SO. GOOD. But wait! It gets better.....you can whip these up in about half an hour, most of that being baking time. Maybe even less after you've made them a couple times. So preheat that oven, wash your hands(corona!), and let's do it!
Hearty Stuffed Peppers
Course: main meal(or large snack hehe)
Author: Prachi Marfatia
Serves: 3 stuffed peppers, about 2 servings
Ingredients:
1 cup rice, cooked
1 cup any COOKED beans(black-eyed peas, kidney, garbanzo)...
3 medium red/green bell peppers, whole or half, hollowed out
1/2 tsp salt(+ more to taste)
1/2 tsp chili powder(can add less for non-spicy)
1/4 tsp turmeric
1/2 tsp coriander powder
other spices of choice(paprika, cumin, curry powder, etc.), especially garlic/onion powder
3 tbsp chopped tomato
3 tbsp chopped onion
1/2 tsp any oil
2-3 tbsp cheese(for sprinkling on top)
Directions:
Heat oven to 400°F(210°C). Place the peppers on a tray and bake for 15-20 minutes, until the skins are a little "blistered". There might be some water collected in the bottom at this stage; just pour it out. Meanwhile, put the rice and beans in a bowl. Toss with the tomato, onion, spices, salt, and oil. (This is also the time to taste some and season to your liking). Stuff this mixture into the peppers, slide back into the oven, and bake for 10-15 minutes. Now, turn the oven on, but, keeping the peppers inside, sprinkle the cheese evenly over the top and wait for a couple minutes. It should melt, and create this ooey-gooey texture on the top. Now take them out, serve on a plate alongside your favorite sauce, and enjoy!
My mom thinks this one looks like a zombie.