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.
- 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
- Carve the top of the bell peppers and remove the seeds.
- 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.
- In a pan, heat the olive oil and then sauté the mushrooms, garlic, and chilli pepper flakes for 1-2 minutes
- Add the cooked wild rice and the tomato sauce/chunks. Heat for 5-8 minutes on medium low.
- Turn the heat off, add in the chopped parsley and mozzarella. Mix evenly.
- 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.
- 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.
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).