I happened to leave my camera at Shwedagon Pagoda in Myanmar, anyway... I will be able to do pictures soon, intermittently. But until I get my own, sadly my food photog quality may be lessened.
Today's dinner, I just threw some leftovers together. I cut a green pepper in half and scooped it out. I sauteed up some diced shitake mushrooms in a little olive oil, with salt, put them aside. I then sauteed up some diced tomatoes in the same mix, and then tossed the tomatoes and mushrooms together and placed them in the peppers. I then covered this mix with some leftover tofu ricotta I had lying around, tossed them in a 425 degree oven and set to bake for 30 minutes.
Here's hoping all turns out well (they're baking right now, eep!)
2 comments:
i just found your blog through craftster =)
last time i made stuffed peppers, i used couscous and veggies and they were actually pretty good. your sound better though!
yay my self prostitution is working!
I generally don't use couscous, too starchy. I thought it was a natural grain for the longest time and then found out it wasn't, which explained why it always knocked me out :)
Thanks for dropping by and welcome!
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