Vegetarian Stuffed Peppers
One of my favorite meals of all time: stuffed peppers. All shapes, all sizes, all types of fillings. Today’s just happened to be vegetarian since I didn’t have any beef on hand!
I found the LARGEST pepper I have ever seen (no, I’m not even kidding), at the farmer’s market yesterday for $1. I was excited all yesterday evening and this morning because I knew what was coming for lunch!
Those are full-sized knives. THIS PEPPER WAS A MONSTER. And oh-so-delicious.
First things first: preheat your oven to 400F. Cut the top off of your pepper, and clean out the insides. Place the pepper top-down into a glass dish, and pour a bit of boiling water around it. Place in the oven for 15 minutes.
While the pepper is roasting, grab a medium or large sweet potato, depending on your pepper size. If the potato is quite large, microwave on high for 5 minutes, turn it over, then microwave for another 2 minutes. If it is on the smaller side, a total of 5 minutes should make it sufficiently soft. After cooking, spoon out the sweet potato into a bowl, and add your desired mix-ins. I chose 1/4 cup of black beans, and 1/8 cup of oats, just for a bit of texture. My chosen spices were italian herb blend, white pepper, salt, a touch of nutmeg and some cinnamon.
Stuff your pepper!
Re-cap it, and place back in the oven for 10 minutes to heat through!