Sweet stuffed peppers so striking that even the camera stammered? Appears to be so.
I took something like 60 images of these stuffed peppers in progress and, for some reasons, the photos came out less than adequate.
I blame it on the utter gorgeousness that exuded from these once crunchy now delicate and still sweet peppers.
Ah, good times in the kitchen.
It took about 1.5 hours to prepare these peppers. I massaged them with olive oil and roasted them in the oven for about 45 minutes. I thought they might take much longer to cook, considering their small size. But consider this a chemistry lesson. Remember the Little Engine that Could, or the question: If you drop a five pound bag of metal and a five pound bag of feathers, which would land first? This kitchen experiment totally reminded me of those two things.
After roasting, I gently cut open the peppers, then stuffed each with cuts of mozzarella or Havarti cheese.
Back into the oven for about 15 minutes. Then, they were ready for eating. Eating. Ha! What a funny word. It took me a while before I actually began eating.
I was mesmerized by these beautiful tiny peppers. I pulled them within inches of my eyes and studied their gleaming textures. The soft, wrinkled skin gently enclosed lovely pillows of melted cheese. The skin of each pepper, slightly charred, had such gorgeous texture.
And the smell! I wish I could digitally transmit the smell of these wondrous cheese pockets! The scent was all together alluring. I cannot pinpoint an actual smell that serves to describe the scent. I can only offer an emotion: The exuberant feeling of fists-pumping-to-the-sky success.
Yep. That description is as close as it gets to the real thing.
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
I learned about rice seasoning at a local grocery store that specializes in Asian foods from around the world, including a whole host of ...
When it comes to certain foodstuffs I can be something of a traditionalist. I have always felt that some culinary no-nos should not be br...
We have a wonderful Guatemalan restaurant in town, Maya Quetzal . There, you will find a delicious specialty item of rice, corn and chees...
La Tauna is a Tucson-grown company that specializes in vegan tortillas. Born and raised in Tucson, but the company is getting nation...
I saw these in the freezer aisle and thought, "Oooh! So taking these home." I enjoy sweet potatoes, but I have generally had t...
I have been craving sushi like I've lost my mind. I am a huge fan of sashimi and nigiri, never the rolls. In fact, I never order th...