Two Peppers in a Pan

Since my farmer’s market peppers were so fat and juicy, I knew they would be perfect for stuffing.

I’ve made stuffed peppers a few times before and haven’t really liked them.  The first time, it was because I used green peppers, which taste blah to me.  The other time, it was because I didn’t like the stuffing.  I thought I’d give stuffed peppers one more try tonight, and I’m glad I did because these were great.

First, I cut the little tops off which brought back memories of carving pumpkins on my porch when I was little.

And then I looked in my cabinets to see what I could stuff the peppers with. I hadn’t planned on making these, so I had to improvise.  I came up with white rice, a can of black beans, and pineapple salsa.  I also threw in some banana peppers, white cheddar cheese, and chili powder.  Pretty simple, but a perfect combo!  These peppers actually didn’t hold that much inside, so I ended up piling some extra stuffing on my pepper at the end.

I couldn’t resist topping these with a little pepper jack too.

After 20 minutes in the oven…

They could have cooked a bit longer (I don’t like the crunch), but overall, the flavor was awesome.

After dinner, Matt and I walked a few blocks to meet two college friends at The Otherside Cafe.  We’ve been here quite a few times for brunch, and have been meaning to go back for the beer selection.  It did not disappoint.

I usually don’t order beers in a can, but this one sounded interesting (and I poured it into a glass): Anderson Summer Solstice

For those of you who want a summerish beer, but not the traditional wheat/fruity flavas, this is excellent.  Light, but still flavorful with a bit of hops.

For round two, I ordered a new Pretty Things beer: American Darling:

This one had more hop flavor than the traditional American lager (I think its called a pale lager?)…a good compromise between an IPA and a lager. Perfect for my taste!

Going to bed.  So excited to have a free weekend in Boston!!!!