Stuffed Peppers
Photo: Carolina Ayala / Contributor
Judging from the farmstands at the weekend farmer’s market, peppers are in season galore. Purple and orange baby bells, big red and green bells and smaller green gypsy peppers are among the mix. These peppers are packed with depth and flavor not usually found in the supermarket variety so go ahead and make a trip to the local markets this weekend. As we await the fleeting colder weather, eating peppers, especially with spicy sauces is one way to keep us warm. Roasting then peeling peppers can be cumbersome so here is a simpler way to just slightly char them, then stuff and bake. Also, this way you get to enjoy the benefit of the pepper peel, which has plenty of fiber. These peppers are stuffed with garbanzo beans, but you just as easily stuff them with hummus or a different bean. To create a layer of flavors, the peppers are topped with yogurt as well as a green herb sauce. If you have leftovers, the next day just chop everything up and add it to scrambled eggs, rice or pasta. This way you can clear two meals with one dish!