Day 2

Did anybody else see the adorable medium sized colored peppers for sale? Of course I had to have them, but then what? The perfect thing would be to stuff them with Bacalao or a rich goat cheese and sizzle them with a little garlic and olive oil. Mmmm. But, this is a family dinner, so...

Stuffed peppers again. I roasted and peeled the peppers first- I figure if we're going for a high pepper to filling ratio, the peppers had better be tasty. I used a NY strip steak with all the fat cut away, then ground it. I also ground the leftover chard and some grilled Vidalia onions in there from the other night, to up the veg content. Some cooked rice and seasonings, a little watery tomato sauce, and they were good to go.
This photo was raw- I was out of the house at dinnertime. Each pepper had about 100 calories- I ate 3. The peppers have a lot of pectin so they have an almost oily, unctuous mouthfeel that is pretty satisfying.