Tag Archive: bell peppers

Stuffed Peppers and Skillet Roasted Eggplant

I was hungry for a meal I would have made my family – way long time ago.  I had a bell pepper and some ground meat and an eggplant.  Two out of three were healthy, so I decided to proceed.  I didn’t want to use the oven and wait.  I decided to try stuffed bell peppers in a deep wok pan and the eggplant in a skillet.  I got those good flavors I was thinking about, but a little quicker and in a much smaller portion.  When my family was all at home, I made a lot of food.  It has taken me years to whittle down my portions.  Some things don’t taste as good unless I make them in volume to feed five.

We didn’t eat leftovers back then.  Hank didn’t like those, unless it was a ham.  Later on Andy would eat leftover casseroles or anything he could put on a flour tortilla and warm up in the microwave.  I eat leftover in almost any fashion.  Until I get tired of it.

I still make Spicy Spaghetti Sauce and lasagna to feed an army and Vegetable Soup or Chicken Soup is down to about 5-6 servings now.  Those are always good to have on hand.

This meal was good for two meals for me.  Perfect, so I could get home from walking, take care of a few chores and warm up dinner before Grey’s Anatomy started. Your peppers will be tender and the rice and meat will have that good pepper flavor too.

Be sure to check out some updates from my new friends over at New Friend Friday this week.

Waiting on Good Stuff from the Garden….

I have been doing a lot of garden work lately.  No time to cook!  I am imagining one of the best dinners I have had fresh from the garden. It is so much fun to get some basic flavors and add what is growing right in your own dirt. The plants inspire me. This is simple and so tasty.  Summer veggies are so good and good for you too.

Veggie Stuffed Bell Peppers

  • 2 red bell peppers cut in half through the stems
  • 16 cherry tomatoes yellow and red
  • 1/4 cup black olives chopped
  • 5-6 small peppers and chiles red, yellow and green
  • 2 tablespoon capers with the juice
  • 1/4 cup fresh basil leaves, torn
  • 1-2 cloves sliced fresh garlic
  • 3 tablespoons red wine vinegar
  • 4 tablespoons EVOO
  • Salt to taste
  • 4 slices bacon


Halve the tomatoes. Thinly slice the peppers and chiles (remove some of the seeds) and garlic. Mix all the ingredients except the bacon. With your hands squeeze all the filling to make a little juice.

Sprinkle the inside of the cleaned bell pepper halves with a little kosher salt. Fill each half with the pepper/tomato filling. Drape a slice of bacon over each half. Pour any remaining juice over the peppers. Cover tightly with foil and bake for about 30 minutes at 350° to steam the peppers, then uncover and continue baking to crisp up the bacon.

Meanwhile grill a baguette that has been sliced lengthwise until crisp. Rub with a peeled clove of garlic. Serve each pepper half on a slice of toasted bread and drizzle any remaining juices over the peppers.  With a sharp knife pierce through the pepper half to allow some of the juices to soak into the bread.

I served this with fresh sliced tomato and basil leaves and a small chicken breast grilled. (This is when I toasted the bread.)