Maybe it’s just me, but do you ever go through phases of food obsession? I mean, some food obsessions are an unchanging given, like chocolate. But others seem to come and go. My current fan favorite is red peppers. Perhaps you could tell, seeing as how this is the third recipe in two months on the blog to include red peppers. The passing fancy of my own food phases makes me think of here-today, gone-tomorrow food trends I’ve seen throughout my lifetime. Maybe today’s kale and quinoa–or in my case, red peppers–are tomorrow’s pop rocks and 1-2-3 Jell-O. (Remember 1-2-3 Jell-O? Why did that have to die? ’80s kids, let’s get a petition going!)
The fact is, unlike the processed mystery that is 1-2-3 Jell-O, I’m new to the crunchy crimson veggie wonder that is red peppers. Up until the last couple of years, I ate red peppers only under social pressure, and even then would prod them around my plate like a picky toddler. I had the sneaking suspicion that people who claimed to enjoy bell peppers were trying to play a vile joke on the rest of us. But somehow–probably as a result of learning in my nutrition studies how fantastically healthy peppers are for you–I have gradually come around. It’s amazing how our mentality can change our feelings about food, isn’t it? (I draw the line, however, at mushrooms. Mushrooms are an eternal abomination.) Having developed a taste for red peppers, though, I’m now all over the map trying them in various combinations and permutations.
It was inevitable, then, that stuffed peppers would make their way into our family’s meal rotation.
This version of the classic is 100% vegetarian with a hefty dose of black beans, rice, corn, and tomatoes and a not-too-spicy Mexican flair. The rice and bean filling is delicious all on its own, but stuffing it in a tangy red pepper dripping with sharp cheddar takes it over the top. My husband–a more experienced stuffed pepper eater–says that most stuffed peppers have a softer texture than this recipe, but I for one enjoyed the not-too-squishy crunch that these peppers retained by not baking for too long. These made for a satisfying vegetarian dinner I know I’ll make again.
So how about you? Do you have a current food obsession, or a food you used to hate but have come to love? Tell me all about it!