After going up north for a quick mini-vacation (if you can call three days and two nights in with a couple grouchy teenagers a vacation) it was back to (normalcy) reality which means back to making dinner three to five nights a week. Sit-down dinners are an important part of our family life and while I know it’s not what we have for dinner that’s important, I get tired of making the same five meals over and over again. I’m constantly asking the fam for dinner suggestions. Sometimes I actually get some.
This past go-round my boyfriend suggested stuffed peppers. And maybe stuffed mushrooms. I’ve never made either. Well, not true, I’ve made stuffed peppers at work but never for the family to eat. I’ve also made an appetizer version of stuffed mushrooms with the cute little baby Bella mushrooms, stuffing, spinach, and cheese. The much bigger version of those have always been intriguing but a little intimidating. They’re a big commitment. Like, if I make them and don’t like em it’s a lot to either suffer through or waste.
Stuffed foods are one of those things that could go either way for me with my weird food texture/color preferences. I don’t like mushy or over mixed food. I’m very wary of sauces I don’t know and have a strict one-sauce-per-item policy. And anything pureed, especially if it’s green (really anything green that doesn’t have a very distinguishable solid shape) is definitely a no! But, really, I’m not a picky eater.
That being said…
Let’s start with the mushrooms: they were beautiful and delicious.
I knew the kids were not going to touch the stuffed mushrooms (no matter how much bacon and cheese I put on them) so I got a four pack of the large but not huge portobello. I popped the stems off, scooped out the weird fin things, brushed them with oil and put them in the oven with the already cooking stuffed peppers. I think the recipe I was very loosely following called for ten to twelve minutes of oven time before stuffing.
In the meantime I mixed the internal ingredients: just a little minced garlic, cooked bacon, diced tomatoes, uncooked spinach (see above regarding issues with mushy green stuff), and ,of course, cheese. It’s pretty easy to tailor this to your personal preferences.
After the requisite baking time the stuffing is heaped on the now fork-tender mushroom caps. I say heaped because the caps don’t actually hold much stuffing. It’s more a topping than a stuffing.
Return to the oven for maybe five minutes and Bam! Delicious, basically healthy food. The mushrooms alone probably aren’t filling enough to be their own meal but they are a great side and the leftovers were super delicious for lunch the next day.
For some reason I almost always have an excess of stuffing. A couple days later I got a spinach, bacon, & tomato omelette out of the leftover mushroom stuffing. It was also delicious!
There’s not a lot to say about the stuffed peppers. The recipe I followed was pretty standard. I tweaked the amount of sauce mixed with the rice to suit my texture issue based preferences and put cheese on top but other than that actually followed the directions. Weird, I know. Oh, I did not cook my peppers at all before stuffing them. I like a more firm pepper. (Yeah, that’s what she said!)
Unlike the mushrooms, everyone loved the stuffed peppers. One kid even took leftovers for lunch the next day. You know the meal is a hot when the leftovers get eaten without prompting. Seriously, “Put down that bagel and eat some leftovers!” is something I say often.
Speaking of leftovers, the stuffed peppers would be a pretty good way to use leftovers. Specifically leftover rice. Since the rice is cooked before mixing and stuffing you could make these with leftover rice from another meal, stir fry or something like that. It would make their prep quicker too. I’m all about quick prep and using leftovers.