Greek-Style Stuffed Peppers

One night quite a while ago, I realized it was around 10 p.m., I hadn’t eaten dinner yet, I was really hungry and I had exactly one green pepper in the fridge. My mom often makes stuffed peppers with ground beef and all kinds of deliciousness (including cheese that I can’t eat), but since I like to experiment with vegetarian/dairy-free cooking I decided to try out my very own Greek-style stuffed pepper after looking at various ways of going about it online. I was a little nervous about how it would turn out because even though I like to try new recipes all the time, I don’t usually make up my own, but I was assured by the fact that if it was, in fact, a total failure, I was only making one solitary pepper and I’d be the only one suffering through the task of eating. Fortunately for you, my friends, it turned out really well and I plan to make more as soon as we stock up on peppers again.

First I cut off the top of the green pepper and gutted it. Then I boiled a pot of water and submerged the pepper in it to get it soggy without having to put one lonesome pepper in the oven (perhaps three minutes? I’d just take them out whenever they feel like the sort of consistency you want in your mouth. That’s what she said?) Then I used that very same boiling water to cook the brown rice, it only takes about 10 minutes and it’s very convenient. I am a big fan of boil-in-a-bag rice, maybe that just makes me lazy. Then I added all the goodies to the rice and scooped it all into the pepper, and by all I definitely don’t mean all; there was a lot left over which I thoroughly enjoyed eating green-pepper-less the next day.