Sometimes, just sometimes, the little rabbit cooks rather than bakes. I always opt for a giant slice of chocolate cake over anything salty or fried, but sometimes it's important to rouse the salty taste buds from dormancy to ensure they haven't been overrun by their sweeter counterparts.
I was drawn to the bright green, yellow, orange and red peppers in the market last week, which inspired me to cook bell peppers stuffed with rice, beef, thyme and basil, as well as a roasted red pepper dressing with fresh thyme.
These peppers are steamed before stuffing and baking, which creates a soft, sweet pepper that simply melts in your mouth. The smooth, creamy meat and rice filling is contrasted nicely with a crunchy topping of bread crumbs and cheese. Paired with a salad draped in roasted red pepper dressing, you have a healthy and flavorful meal, a well-matched competitor for that slice of chocolate cake.
