Homecooking in Geneva: Leftover Stuffed Peppers

So, we had our challenge to clean our fridge and minimize throwing anything that is still edible last week. What’s amazing with this challenge is that out of our usual 500-600 Swiss francs weekly food budget (welcome to Geneva!), we only spent 197 Swiss francs for the whole week and that was from a 3-course nice lunch in Yvoire, France and a big Indian food dinner with a big group of friends.

Two weeks ago, there was a sale on mozzarella balls in Coop so, Aaron and I got two packs. There were on sale because they were about to expire soon. But last week, we had a couple of friends visiting Geneva. This completely changed our meal planning for that week as there were lots of lunches and dinners arranged with our friends. As a result, we ended up with unused vegetables and expiring goods in our fridge.

Here’s what I learned in this little exercise: Don’t immediately throw food just because the expiry date was a couple of days ago. Check! Smell and if it smells okay, have a taste. The mozzarella balls we got were supposed to have expired 3 days ago but when I opened the package to check, they were still good – no signs of going bad at all.

So, during our leftover week, one of the dishes I came up with was stuffed peppers to save our peppers, mozzarella and finally finish the last portion of our homemade tomato sauce.

stuffed peppers

Ingredients

  • 2 whole bell peppers
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • a pinch of chilli pepper flakes
  • 1 cup of cooked wild rice (I prefer quinoa on this but we ran out of quinoa)
  • ½ cup of tomato chunks (I used our chunky homemade tomato sauce)
  • ¼ cup diced cremini mushrooms
  • 150 g mozzarella balls (cut in half)
  • 1 tablespoon of chopped fresh parsley
  • Parmigiano Reggiano
  • 2 tablespoons of breadcrumbs

Instructions

  1. Carve the top of the bell peppers and remove the seeds.
  2. Put the bell peppers in a well-salted boiling water and leave for 3-5 minutes until the bell peppers are medium cooked (not too soft but not hard as well). Remove from heat and set aside.
  3. In a pan, heat the olive oil and then sauté the mushrooms, garlic, and chilli pepper flakes for 1-2 minutes
  4. Add the cooked wild rice and the tomato sauce/chunks. Heat for 5-8 minutes on medium low.
  5. Turn the heat off, add in the chopped parsley and mozzarella. Mix evenly.
  6. Put the stuffing in the bell peppers. On top, add grated Parmigiano Reggiano on top, followed by breadcrumbs and then another layer of grated Parmigiano Reggiano.
  7. Put the stuffed peppers in a pre-heated oven at 180°C for 10 minutes. Switch to broiler and increase the temperature to 200°C for another 5 or once the top has browned.

stuffed peppers 2

Served with a not-so-inspiring side salad (I had to save the iceberg in the fridge that no one wants to eat) and homemade fries with 3 flavours (salt and pepper, paprika and cayenne, and Italian herbs and Parmigiano Reggiano).

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