Dinner Plate #50
This is probably one of my greatest triumphs in using what I have rather than shopping for just the right thing: A bell pepper stuffed with a filling made from smoked tofu and kalamata olives (more on that below), pasta in a garlic cream sauce with peas, roasted butternut squash, and sauteed shredded brussels sprouts. This meal is still me--there are veggies everywhere, so much so that I amused myself when trying to figure out whether I had enough vegetables here and was struck with the realization that a stuffed pepper is a vegetable, too. What? Main dish veggies? Witchcraft! But it was also borne of the necessity to use the things I have , father than having the things I sometimes want . And it was delicious. 2025 has been a weird year in many ways, but I'm glad that I'm using it to learn new habits! And one of those is taking more liberties with recipes. The stuffed peppers were inspired by a recipe at Lazy Cat Kitchen , but I didn't have shallots, sun-dried ...
