Know what’s better than eating delicious food served on a beautiful dish? Eating delicious food and the equally delicious dish it’s served in. If you’ve ever had soup in a bread bowl, you’ve already enjoyed this experience. But summer is around the corner, and soup is going out of favor. Thus we turn our attention to something in season, a versatile something that’s not only great on its own, but one that can act as a delicious bowl: the bell pepper.
Bell peppers are available year-round, but they can be pricey in the milder months. Now that summer is nearly here, so are the deals on bell peppers, including the usually more expensive orange and red varieties. I recently scored half a dozen for just a few bucks at Sprouts Farmers Market. Though peppers are great cut up and grilled or roasted, “Why not use them whole and stuff them?” I thought.
When I was young, my mom made stuffed bell peppers regularly because they come together quickly, can be bolstered with a variety of leftovers such as rice and vegetables, and even freeze well for future lunches and dinners. They also stretch your dollar. If you can find peppers cheap, the only other main ingredient required is ground meat. Beef was the staple when I was young, but I now prefer leaner turkey or chicken. Seafood lovers can go a more exotic route with crab or shrimp, and vegetarians can get stuffed by using whole beans or tofu as foundation for the filling.