I have good news, and I have bad news.
Good news: The good news is that I have a phone again! If you pay as much attention to me as you should, you would know that my phone was mysteriously out of commission last week. … I still don’t want to talk about it. But I will say that it involves a ziplock of rice, a heat lamp, and a bio-hazard baggie.
For the record, Siri does not unlock your phone for you. Even if you give her your phone code. She’ll probably just say, “I’m sorry, Alyssa, but I cannot unlock your phone.” Bitch.
But the fact that I have phone again means that you don’t need to break out your bifocals to see the photos I post this week! (*cough* Mom.)
Bad news: The bad news is that today I was craving cottage cheese. There is something horribly wrong with me. Who craves cottage cheese? I don’t even like cottage cheese. And I don’t feel like I’ve become any older or more mature in the last few months, so my tastes can’t have changed that much.
Breaking news: (Surprise! More news!) This week, I made stuffed peppers in honor of Sukkot, and it went off without incident. No kitchen fires, no rugelach exploding, and definitely no dairy sneaking it’s way into a dish with meat in it.
… I did something right?
Something is amiss in the universe.
I adapted this recipe from Lisa Katz– at about.com.
- 4-5 Bell Peppers (I used 2 red and 2 green.)
- 1 lb lean ground beef
- 1 cup cooked rice
- 1 egg
- 1-2 tomatoes (diced)
- 2 Tbs oil
- I also used salt, pepper, onion powder, and some Grillmates seasoning to spice up my hamburger.
- Soy Sauce (optional)
- Preheat the oven to 350.
- Begin cooking your rice! (I just did this step early, because my roommate’s rice cooker is ancient.)
- Seed and halve your peppers, then parboil them. (This was a new concept for me, but don’t worry, it’s super easy! Just boil a pot of water, then put the halves in and let them cook for about six minutes. You should be able to slide a fork through them fairly easily when they should be taken out.)
- Brown the ground beef, and add the egg, rice, and seasonings.
- Stuff those peppers!
- Bake for 30 minutes. (The recipe I was using as guidelines for this said an hour, but my peppers were good to go in EASILY under half an hour.)
- While the peppers are baking, cook the tomatoes with oil in a saucepan. When the tomatoes are done, just scoop a little bit on each pepper half, then continue baking.
This is literally the perfect meal for a college student, because you can throw the peppers you didn’t eat in the freezer for later.
Also- I put some soy sauce on the pepper I ate for lunch today. Is that a normal topping for a stuffed pepper? Probably not. But I would definitely recommend trying it- it’s SUPER DELISH.
Does anyone have any dairy versions of stuffed peppers that they make for Sukkot?