Some days are full of new experiences. But other times it’s all about nostalgia. Today’s a nostalgia day.
When I was a junior in college I decided that I REALLY wanted to pierce my belly button. So I convinced a friend to drive down to the best piercing parlor in the area. When we got there, the nice man at the front desk informed me that I didn’t have enough fat to pierce (don’t hate me, I’ve since gained the fat…) and he was afraid he might pierce an organ. So, no belly button ring for me.
And, along the nostalgia lines, this un-stuffed pepper recipe is one of the first things I started making when I became vegetarian, all those years ago. I wish I could remember the cookbook it came out of and give credit where it’s due, but alas, the actual recipe is long gone and all that remains is the idea: slice bell peppers in half, lay them close together and pour and sprinkle lots of yummy stuff over them. Served alongside some rice or quinoa, they employ all the ingredients of stuffed peppers, but without the hassle of actually stuffing them.
So, back to those belly buttons. For those who aren’t familiar with acupuncture, it is based on a series of meridians that run along the surface of the body. One of the meridians is called the Conception Vessel, and it runs along the middle of the abdomen and chest. And yes, it is linked to, among other things,fertility (in men and women). So, if you have any concern about fertility, or any other matters below the belt, best to take out that belly button ring!
2 large bell peppers (any color, but I obviously used red)
2-3 cloves of garlic, chopped
1 T. capers, chopped
1 tsp. dried thyme
1/2 tsp. red pepper flakes
1/2 tsp. fine grain sea salt
1/2 c. shredded mozzarella, or other melty cheese
1/4 c. breadcrumbs (I used whole wheat panko)
2 T. olive oil
1 c. quinoa
Preheat the oven to 350. Slice the peppers in half, take out the stems and seeds, and lay, cut side down, in a baking dish that they just fit into in a single layer. Sprinkle the garlic, capers, thyme, pepper flakes and salt evenly over the peppers, then the cheese, then the breadcrumbs. Pour the olive oil over the whole thing. Slide the dish into the oven and cook for about 30 minutes. The cheese and breadcrumbs should be browned, and the peppers soft, but still retain some structure.
While the peppers cook, combine the quinoa and 2 cups of water in a heavy bottomed pot. Bring to a boil, then turn down to low and simmer for 20 minutes, or until the quinoa is soft and the water is gone.
Spread some quinoa on a plate and top with a pepper slice or two.