- Spring is in the air! It’s the perfect time to renew, refresh and be creative. And to spring clean, declutter and simplify.
So in the swing of spring spirit, I want to try something new going forward. Rather than a themed menu, I thought it would be fun to focus on a single recipe and delve a bit. Call it a recipe deconstructed (in this case Stuffed Peppers…deconstructed).
I might deconstruct the recipe either …
- literally/physically, as I am doing this month with these Deconstructed Stuffed Peppers or
- metaphorically, where I dive a little deeper into one or more aspects of the recipe.
For example, I might …
- focus on the ingredients (their provenance, nutritional value, appropriate substitutions),
- discuss the cooking method,
- offer some shortcuts or
- suggest ways to repurpose the recipe for another meal.
I hope you enjoy my Deconstructed Stuffed Peppers and the new format. As always, any and all feedback is welcome!
I love stuffed peppers. What I don’t love is stuffing them. I know it is just an extra step or two to slice the top off and remove the seeded core but it is a finicky step. As is trying to get the stuffing into them without it landing everywhere but in the pepper. And inevitably my peppers aren’t equal sizes or they don’t want to stay upright in the baking dish.
Of course, if you are serving company, it is worth the extra effort for a picture-perfect presentation (as shown here). But what if you want to enjoy stuffed peppers in all their scrumptiousness without the drama?
That’s when my Deconstructed Stuffed Peppers shine. They have all the flavour for a fraction of the fuss. No stuffing required. For a faster finish, cook the brown rice ahead. I love doing mine in my Instant Pot using this method. It comes out perfectly every single time. And be sure to take a peek at the recipe notes. They include suggestions on how to amp up flavour, adapt the recipe for a vegetarian meal and store leftovers. This recipe is quite versatile. It makes a warm and cozy meal on a chilly spring day but add some Mexican flourishes like chipotle chili powder, avocado and cilantro (and a few ice cold cervezas) and it’s a hot party dish in the heat of summer too!
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I hope you enjoy it and share it with your family and friends!