I’m pretty pumped for today’s post, because for the first time in my life….
I made up a recipe.
I am perpetually annoyed by those casual cooks who throw out the foodie version of “What? This ol’ thing?” by waving their hands over a delicious, gourmet meal and saying, “Oh, I just threw this together with stuff I had around the house…”
Who does that?
I mean, I enjoy cooking as much as the next woman. As lazy as I can be on occasion, I do genuinely enjoy browsing for new recipes, planning family meals, and trying new things.
Doing said things usually requires some pretty high levels of preparation, stress, and blow to the grocery bill on my part. It’s much easier for me to fall back on our standby meals that I know will never let me down.
Until last week, when faced with an impromptu visit from my family, no plan for dinner, and a garden overflowing with peppers…
Grilled Stuffed Peppers
Here’s what you’ll need:
*Peppers–Cut only the tops off, like a pumpkin, so you can stuff the rice inside. Like the picture.
*Dirty rice–see below for this other recipe I smugly made up.
Dirty Rice Recipe
To make my amazing dirty rice (did I mention I made this up?), cook your favorite rice according to the directions. I highly recommend not cheaping out here–get the real rice, not instant. It makes a huge difference in taste and texture. I make about 4 cups for our family of 4, to allow for plenty for stuffing and plenty for eating.
Next, add a can of black beans. If you want to reduce the salt, rinse ’em off first.
Stir in some shaker Parmesan cheese.
And now for my Top Chef mastery–the spices. I actually do not measure spices, so maybe I do share some of that annoying just-whipped-this-up attitude after all…But regardless, add the following spices, in no particular order, with no particular rules: sea salt, oregano, ground black pepper, teensy bit of crushed red pepper, chili powder, cumin, garlic powder, onion powder, and last of all, my secret ingredient–cinnamon.
And there you have it, you dirty girl–dirty rice.
To make your grilled peppers, mix some mozzarella cheese in with some of the rice and stuff it all into the peppers. Replace the pepper tops and put the whole peppers inside a pre-heated grill. Then, watch them roast! They will be done in about 10-15 minutes, give or take. Watch them closely though, because as I know from experience, burned grilled stuffed peppers are not as fabulous.You’ll know they are done with the skin starts peeling off the peppers.
I served my stuffed peppers with the extra dirty rice, of course, and a nice green salad. Our meat entree consisted of on-sale pork loin (yes!), on which I brushed some olive oil and then did a dry rub with my rice spices. Delicious.
Pretty good, eh?
Well, actually, on second thought, it really wasn’t that big of a deal.
I just whipped it up one night.
With some stuff I had in the pantry.