For some reason, Jason brought home a lot of green peppers from his farm (even though he knows I don't really like them). we were casting about for what to do with them and I agreed to try stuffing them. Found a recipe from the NYT that seemed reasonable. Here are my notes:
Used red wine instead of white; mixture of celery and cabbage instead of fennel; skipped oregano. Surprisingly good!
I have never wanted to try stuffed peppers, but we all liked them pretty well. Ground beef and rice are pretty inoffensive, after all. And the peppers got soft enough to be pretty mellow. I would actually make this again!
No comments:
Post a Comment