Fresh Peppers = Skillet stuffed peppers for dinner…
Oct 18, 2009
It's that time of the fall season where I find myself overrun with peppers. Peppers of all sorts. Which is wonderful, but then I'm in a rush to use them and preserve them. I've been picking them for days and, like the "squash incident" of summer '09, they are starting to take over my refrigerator! Tomorrow evening I'll be making a batch of pepper relish to can...mmmmmm.
This evening I decided to take a few of the nice large bells and make stuffed peppers for dinner. For me anyway, the husband won't touch 'em! His loss! I made the filling from Quinoa, black beans, tomatoes, peppers and seasoning. Topped with some Fiscalini cheddar I found in the fridge. As I'm gluten free right now, I topped them off with some polenta instead of bread crumbs. Pre-heat the oven to 350, then bake for 30-40 minutes, depending on the heat of your oven and till the peppers are tender. YUM.