perfect simplicity

perfectly simple. perfectly me.

cloudy with a chance of stuffed peppers

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rain is torture on a teacher.

Do you remember rainy days at school?  I do.  I remember getting to eat in the classroom and play indoor games such as heads up/7up and four corners.  For some reason, we absolutely loved the idea of being inside the classroom.  We could run around and do things we didn’t ordinarily get to do on a regular day.

As a teacher, however, it’s not as fun.  I liken it to a shaken bottle of soda.  The accumulated pressure builds until there is nothing left but to be released. Well, that is, before the seams burst and you have a bubbly mess.  Whichever comes first.  Now put 23 first/second graders in a classroom without a chance of recess and you know why I stayed home the following weekend and slept.  Don’t get me wrong, my kids are amazing.  But, they’re still kids.  They need to get out.  They should get out.  Rain just doesn’t allow for such things.

The only thing that can calm my nerves on a rainy day is a comforting and satisfying lunch.

The Sunday before, I ended up putting together lunch for the week, knowing that I wouldn’t be able to leave campus and return in ample time.  One dish that I absolutely love to make for such weather is stuffed peppers.  It is quick, easy and healthy.  This is more of a method than a recipe because once you get the hang of it, you can add whatever you have on hand and more importantly, what you like.

Stuffed Peppers

Serves 2

For the filling:

  • 1 cup cooked rice
  • 5 shitake mushrooms chopped
  • 5 artichoke hearts diced
  • 1 shallot minced
  • 1 clove garlic
  • 1/2 cup tomatoes diced
  • 1 jalapeno minced
  • herbs de provence
  • salt/pepper
  • 1/8 cup parmesean + 1 tbsp for topping

For the peppers:

  • Two red bell peppers (I like these better because they tend to be sweeter)
  • 1 cup chicken stock
  1. Preheat the oven to 425 degrees.
  2. Mix all filling ingredients together and set aside.
  3. Cut the peppers lengthwise on one side (if long), destem, remove all seeds, and ribbing.
    • if your peppers can stand up, cut off the top, remove seeds, and ribbing.
  4. Place in baking dish.
  5. Fill with stuffing mixture.
  6. Sprinkle parmesean cheese on top of each pepper.
  7. Add chicken stock to the bottom of dish.
  8. Cover with aluminum foil.
  9. Bake for approximately 40 minutes covered.
  10. Remove foil and bake for an additional 10 minutes.

This method is a great way to use up leftover ingredients and can be varied depending on your preferences.  Any type of rice works, though you can also use any small shaped pasta.  Try it with Italian sausage or ground turkey/beef for a more hearty option.  I’ve also done a Greek version with feta cheese, olives, and tomatoes.  Really, the possibilities are endless.

If you have leftover filling, add a beaten egg, shape into balls, insert a small piece of mozzarella into the middle, and coat with panko/bread crumbs.  Then, fry those pretty little things into mock-arancini.


By the way, I survived the week.  So, thankfully, did my students.

I was also able to see more rainbows than I have ever seen in California.

There’s always something to be thankful for.


Written by liveeatlove

February 1, 2010 at 8:05 am

Posted in Recipes

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