Cooking & Baking

I still have some peppers left over to stuff. That last one with the tomato sauce is prol'ly gonna' be it, but I'm bookmarking all four links.

The thing that's so great about stuffed peppers is that they are so good in the heat, especially after the flavors blend in the 'frig overnight. I like getting just one out for a "mini-meal," which is my preferred way of dining these days. Having it cold on these hot days.

I think, though, that instead of pre-baking them in the oven I will try the microwave. I'm going to put them in a large pie dish and hope to save some of the juices to mix back into the peppers when I stuff them. Trying to avoid the oven in this heat.

I used to salt the inside of them and also rub them with garlic, then brush or spray olive oil on them. That always worked out well in the oven, and then stuffing them after the baked a bit.

Whenever I do this, I like to stroll by the prepared food counter at Whole Foods and notice their prices on them. Like $9 each. Of course they are giant peppers, but $9 each?