(Please note: this post is part of Diane’s “Friday Foodie Fix” on The W.H.O.L.E. Gang. Check it out at www.thewholegang.org.)
You know those recipes where you just kind of empty your refrigerator and pantry into a bowl, mix it all up, throw in some salt and pepper, and its a knock-out? This is one of them.
I spotted some beautiful red peppers at the farmer’s market a few days ago just waiting there on the stand for me–sparkling like rubies. I had no idea what I would do with them all (I purchased an entire bagful), but didn’t really care. If anything, they would just catch my eye and make my mouth water any time I opened the refrigerator door. But on an evening a few nights ago with no dinner plans in mind, I opened the fridge and those peppers called out my name. Nestled beside them in the crisper were a handful of small golden potatoes, some herbs, and bunch of fresh scallions along with a few leaves of almost-wilty kale. Thus, “Kitchen Sink” Stuffed Peppers were born.
My dinner table that night was laden with platters upon platters of vegetables. I served the stuffed peppers with a tossed veggie salad (greens, carrots, tomatoes, onions, cucumbers, etc.) and steamed green beans drizzled with a mustard vinaigrette. But it was those peppers–bright as gems–that stole the show and have gained a place of prominence in my ever-fattening binder of recipes.
“Kitchen Sink” Stuffed Peppers
2 large red or orange yellow bell peppers
1 1/2 lbs. Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 scallions, finely chopped
1/4 cup flat-leaf parsley, finely chopped
1 large leaf kale, stem removed and leaf finely chopped
1/2 tsp. garlic powder
2-3 tbs. olive oil
Salt and pepper to taste
1/2 cup shredded Pepperjack cheese
Preheat oven to 350-degrees. Bring large pot of water to boil. Cut peppers in half lengthwise and scrape out seeds and membranes, leaving stems in tact. Add to boiling water and cook 4-5 minutes. Remove and set aside.
Cover potatoes with cold water in medium pot and bring to boil. Cook 10-12 minutes until tender. Drain and place in mixing bowl with scallions, parsley, kale, garlic powder, olive oil, salt and pepper. Mash until smooth, adding more oil if needed.
Divide potato mixture among pepper shells. Arrange in baking dish and top with cheese. (Can be refrigerated at this point up to 1 day)
Bake, covered, for 20 minutes. Remove cover and bake an additional 5 minutes. Serve hot or warm.