I have a confession. I’m not a huge fan of bell peppers (or celery for that matter). I’ve been warming up to them ever so slowly over the past two years. But the first time I tasted these little guys, it was love at first bite. Mini sweet bell peppers come in red, orange and yellow, and are the perfect size for stuffing and roasting. Last night, we stuffed our little sweeties with corn (frozen), onions and Narragansett Creamery Queso Blanco. Roast at ~400 until the cheese is melted, onion and peppers to the cooked state you desire.
I will make a note that we prefer our food pretty raw, and the onions in the peppers were still pretty crunchy when we ate them. For those who don’t like raw onion, sauteing them with some oil, the corn and whatever other veggie you want to add would solve that problem. Next time, we want to do some with either rice or wheat berries in the mix and a few with straight up cheese.
As a side, we had a green salad with roasted delicata squash and ricotta cheese, also courtesy of Narragansett Creamery. The greens were tossed with a simple vinaigrette made of 2 tbs olive oil, 2 tbs lemon juice, 2 tsp mustard, salt and pepper. It was very tasty, simply and quick.
Speaking of liking raw vegetables… We whipped up a batch of fresh salsa to go with our stuffed peppers. It is similar to a tomato salad, but really great with the little peppers. As a quick, healthy topping for fish, chicken, etc, you can’t go wrong with 10-minute fresh salsa in the summer.
For those interested in what a part of our kitchen looks like…
The jars in the background are a sampling of what we have in the basement. Just so we are reminded of the goodness in store!