tonight's dinner - stuffed peppers

the peppers i harvested from the garden yesterday needed to be used for something special. they were stuffed with a semi middle eastern mix of ground lamb, israli couscous, onions (diced and carmelized), goat cheese and ras el hanout, covered with fire roasted diced tomatoes and olive oil, and left to roast in the oven at 350degF for 40 minutes. followed by a period of prompt eating

1 comment:

martha said...

Oh WOW Todd.. Those look amazing.. I bet they tasted amazing too...did you try freezing any of them?