November 19th, 2010
Tonight I was hit with a cooking epiphany. This is rare. First of all, I like to bake, not cook. Second of all, I am rarely ever hit with some sort of culinary genius that ends well.
I’m ok with that.
By the end of the work day, I was about ready to eat my arm off and I asked Dave what was for dinner. Mainly because I have been doing a good job of eating things like this when I’m hungry at work:
I know some of you think it’s weird that the wife asks the husband what’s for dinner, Dave thought so too when we were first married. But as stated above, I don’t like to cook. “What’s for dessert” is a question I will gladly answer. “What’s for dinner” will elicit only an eye roll or some kind of snarky remark about being mature enough to feed yourself.
With that being said, Dave said spaghetti which is his go-to meal idea. I am not really a fan of spaghetti but I agreed because I was starving. Really, starving.
So I came home hoping to find some veggies, but I finished the carrots and the lunch today at lunch. However, I did find 2 green peppers just begging to be eaten.
Then it hit me: stuffed peppers.
Usually I’ll hit up a few websites when I’m looking for recipes and I’ll alter and adjust them to fit my preferences (much to Dave’s dismay..). However that takes to long and I had already eaten 2 of my fingers on my 35 minute commute home.
Time to work my magic.
Unstuff This Turkey Stuffed Peppers
- 2 medium Green peppers
- 1 can of black beans, drained and rinsed
- 1/4 cup sweet onion, diced
- 1 clove garlic, minced
- 2 tsp. cumin
- 1/2 tsp. salt
- 1/2 cup cooked rice
- 1 tbsp Worcestershire sauce
- tortilla chips
- taco sauce
First of all cut of the very tops of the peppers and clean out the guts. Preheat the oven to 350 degrees F.
Sauté the onions and garlic over medium heat until the onions are light brown. Add the black beans, cumin, salt and get them all mushy. Once the bean mush is heated through (about 7 minutes? I don’t know I’m picking a number), add the rice and Worcestershire sauce. Mix and let it heat up for about 5 minutes. Again, I’m just picking a number.
Then stuff the peppers with the mixture, leaving just a little room at the top for cheese.
We had Mexican cheese that would have been perfect on top of these but when we tried to find the cheese, Dave realized he left it in the refrigerator at work. Darn it. So we used some other random, expired cheese (so far we haven’t vomited). Then Dave redeemed himself by suggesting crushed tortilla chips on top. Muy delicioso. (Is that Spanish? I only know Latin and Greek…)
So then cook for about 20 minutes. Let cool, than eat up!
As I was eating it I realized that some kind of tomato based sauce would have complemented it perfectly, but I didn’t know what.
Another epiphany: TACO SAUCE.
Dave ran to the refrigerator only to realize that the taco sauce was keeping the Mexican cheese company over the weekend.
So I made him clean up. And then I asked him what was for dessert. I’ll save that for another post!
Are you good at “winging it” as a cook?
I don’t think I am, but I think I have potential…I just need to cook more. Ugh.