nothing in the fridge

Some of our most delicious meals are born from having "nothing in the fridge". I have to give credit to Brad for this, he's the more experimental cook between us, although I am getting more daring as I continue to cook. Tonight I was able to concoct jasmine rice stuffed peppers & rosemary potato chips out of the abyss of our fridge.

ancho, cubanelle & bell peppers from our garden

Tiny Stuffed Peppers

8 assorted small peppers
olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, minced
1/2 cup uncooked jasmine rice
1 cup water
1 tomato diced
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten

Preheat oven to 400°.

Cut tops off of peppers; scoop out seeds and membranes. Place on a foil-lined jelly-roll pan, cut sides up.

Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.

Combine rice mixture, tomato & 1/4 cup cheese in a large bowl, stirring until blended. Fill each pepper with mixture. Cover and bake at 400° for 20 minutes. Sprinkle remaining cheese on each pepper before serving.

recipe adapted from cookinglight.com