Jamie says: My Mom and Grandma are both wonderful cooks. They make delicious stuffed peppers, too. I would like to dedicate this pepper to my Grandmother. Her style? “Whatever falls out of the freezer.” So, the other day I was leaving to come home for Christmas break, and there’s usually not too much left to cook by this time. But, I had a green pepper and a couple of things that I wanted to use up. So, I cooked like my Grandmother does. I sliced the green pepper in half and stuffed it with two pieces of whole wheat bread (toasted, from the freezer), leftover anchovies from pizza night, the last of the low-fat mozzarella cheese, the half of tomato that was in the fridge, some minced garlic, basil, and salt and pepper. I drizzled some extra virgin olive oil in the pepper and covered the outside with it, too. I poured a small can of tomato sauce on top and baked it in the oven for about 50 minutes at 375 degrees next to my chopped sweet potatoes. I made the sweet potatoes with extra virgin olive oil, minced garlic, and salt and pepper. It was the perfect lunch. Kathryn was so appreciative. I think it was an “eye-closer” for Kathryn, which means the meal received her golden seal of approval. K and I drove home with happy stomachs.
Nutrition note: Garlic is good for the immune system, has anti-tumor effects, and is an antioxidant.