Maddy Douglass

Knitter, lawyer, and safer beauty advocate in San Francisco. 

Loves coffee, crafting, and cheese plates.  


Three by Four: Stuffed Peppers

I am on a roll here you guys. This is my third recipe! In a week! Right on schedule!

I feel like I should get some kind of award. Some kind of "following through on the challenge you arbitrarily set for yourself" award. What kind of reward-award would that be? Self satisfaction in completing a goal? Not enough. The pride of a job well done? Nah. The mere ability to feed myself? Boring.

Alright, I'll keep thinking and get back to you.

I made stuffed peppers based on this picture and using some ingredients from around the house. They turned out... well, really well. Toot toot!

That was me, tooting my own horn.

Step One: Gather ingredients for filling. I already had couscous made from another night so I didn't have to prepare that this time. To make the filling a little meatier, I included pine nuts, garlic, onions, basil, and chopped heirloom tomato.

Step Two: Halve bell peppers and put them on baking sheet. Roast in 350 degree oven for about thirty minutes.

Step Three: Chop ingredients! I also sliced the mozzarella for the top and set that aside.


Step Four: Mix all ingredients in a gigantic bowl. This is the part where you can sample a spoonful or two... you know, just to make sure it's delicious. Which it is.

Step Five: Fill peppers, cover with mozzarella, and cook at 350 degrees for another ten minutes until the mozzarella has melted.

 Step Six: Enjoy! Preferably with wine.

Optional Step Seven: Share with your roommate as the two of you split an entire bottle of red wine. This bonding step isn't necessary to enjoy the recipe but is highly recommended.

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