Oops! It's Tuesday. I didn't exactly forget; I just procrastinated all day... and then I forgot. Forgive me?
Well, today's spotlight is the young and beautiful Bell Pepper, the only member of the capsicum family without capsaicin (which is what gives peppers their heat):
This recipe takes a bit of time, but it's pretty simple: rice and beans (both pre-cooked), tomato paste, nutritional yeast, and cumin. Add other veggies if you want (zucchini, perhaps...).
Want to know the key to choosing the best pepper for stuffing?
First of all, there's something you should know about the colour. Red peppers are sweeter and higher in vitamins than green ones.
Second, "sex" your pepper. Four-footed peppers are female (that is, they have more seeds), a little wider at the top (to facilitate stuffing), and less likely to fall over in the oven.
P.S. Also pictured above is a handful of romaine topped with macadamia ranch dressing made by Mother. Super tasty! I still need to ask her for that recipe, but I'll let you know when I do. Bon appetit!