I'm sure you all saw the news about the freak winter storm that hit CT last month. I won't dwell on it, but if you are my friend on facebook you know that I was without power for 8 days.
This means that all the food that I painstakingly stocked in my fridge and freezer was spoiled within the first 48 hours of the blackout. I don't think I have to tell you other food folk, that throwing away my stocked up freezer full of delicious steaks, frozen soups, and cookie dough was pretty painful.
At least the vodka was still salvageable.
So when power was once again restored and I heard about a 1 week sale at a local grocery chain I was thrilled. It was a 'restock your freezer sale' and for $60 I got $100 worth of meat!
2 stuffed peppers
2 stuffed chicken breasts
1 pot roast
1 rack of baby back ribs
1 full roaster chicken
1 pork tenderloin
I told everyone I worked with about the sale, and a couple of them stocked up as well.
I'm not traditionally a stuffed pepper fan, but when my coworker Bethany texted me a photo of her delicious stuffed pepper from the same sale, I made a mental note to cook these up after the holidays!
Stuffed peppers are a perfect antidote to all that turkey and poultry seasoning. All I had to do was cook them through in the oven, about 45 mins at 350.
I served them up with a mix of green beans and carrots, steamed and dressed with some grapefruit juice, olive oil, salt and pepper, and a little bit of pasta mixed with pepper and Parmesan.
The peppers were enormous, easily the size of a softball - so Rafe and I split one.
Bethany was right, these were outstanding. I'm going to have to buy them once more, then I'm going to try and make them myself!
Do you like stuffed peppers? Do you have a go-to recipe?