I made stuffed bell peppers for the family here in Spain because I wanted to show them a bit of my home. To be honest, I don’t think stuffed bell peppers are even from the United States but I grew up with them so it felt right. It’s surprisingly hard to find authentic American food that is healthy. The hardest part about trying to accomplish this recipe was finding all of the ingredients in a foreign grocery store but with the help of google translate and patient store clerks, I succeeded. Another challenge I faced while making this recipe was figuring out how to measure the ingredients since cups are such American tools and there wasn’t a scale in sight. Lucky for me, this recipe is forgiving when it came to mistakes, unlike my high school math teacher.
If any of you would like to see what I went through and make this recipe for yourself or for a family, here are the ingredients:
- 3 Large peppers
- 3/4 pound ground meat (beef, pork, lamb, etc. I used chicken)
- 1/3 cup chopped onion
- 1 7 1/2- ounce can tomatoes, cut up
- 1/3 cup long grain rice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried basil or dried oregano, crushed
- 1/2 cup shredded American cheese (2 ounces)
- 2 cups love
- 3 cups patience
- 1 bottle of wine on the side (optional)
- Good Luck!
Oh, and for the results. The family ate them all and seemed happy. Unfortunately, I didn’t realize until afterward that none of them like bell peppers… But they are so nice and caring of my feelings, they ate them anyway!
Next on the cooking agenda from chef Meghan, chocolate chip cookies!