Dear Future Successful Self:
You are, in all measure of thinking, the coolest person on planet Earth. It's probably all rainbows and cupcakes where you are, in a world of perpetual self-assuredness. You don't care about silly things that make your present self upset, like the sound dripping water makes into a shower drain that only sorta works. You always make time for walking places rather than automatically jumping in the car, and you ALWAYS make sure you grab your canvas "I'm Whiter than White" grocery bag in order to avoid those snide looks from the grocery store cashier. But who cares about her and her judgement anyway? You don't. Certainly not. You've put more miles on your legs than your car this week, and you've even got a little teensy bit of money squirreled away in a new-fangled thing called a "savings account." You never pick fights with your man. Ever. And you always put in every effort to make dinner at home feel amazing. It's good where you are.
You probably eat stuffed peppers all the time. Sheesh. You probably have a plate of them in front of you, right now.
I want to be you. Can we be friends?
Your immortal admirer, Shelley
Where you're eating these, there are no problems. Really. So make them.
This recipe calls for cooked brown rice. It's swell if you have some leftover from last night or whatever. I'm all for that. Otherwise, whip yourself up a batch of fresh rice. I used 1 1/2 cups of dry rice for 8 pepper halves and had nothing leftover, but I stuff these babies pretty full...heaping with herby wonder.
Preheat your oven to 375 degrees. While it's gettin' hot, take 3 or 4 red peppers and cut them lengthwise, right through the stem. You don't want that stinkin' stem. Rip it out along with its white base and all the seeds, then get busy slicing out all the white ribs on the inside of the pepper. You want to keep the half intact, so don't go crazy if you can't get every single last hunk of rib. The goal is to have a lovely, leak-free pepper half...ahhhhh....red peppers....
When they're prepared, rub the cut sides with a bit of olive oil and bake them, face up, on a greased sheet tray for about 15 minutes or until they're starting to get soft. Hard, raw peppers are really tricky to stuff with goodies. Soft, pliable peppers ain't no thang. When they're done, leave the oven on and let them cool for a bit so you don't burn your little fingers. Season up your rice with salt and pepper using the dash-and-taste method, then stir in some italian herbs:
red pepper flakes
Then, when you're ready, get to stuffing. Grab a big spoon and cram those babies full of rice, using your fingers to really get in there and finishing with a nice mound on the top. Oh yeah.
Top with soy/rice/not-nasty-puss-water cheese and more herbs...
...then bake again, for about 20 minutes or until everything is golden and bubbly. Golden and freakin' bubbly, dude.