These Colorful Stuffed Peppers are wonderful to serve when there is a chill in the air like we’ve been having this winter here in sunny San Luis Obispo.
When we lived in Chicago and Maryland one of the things I looked forward to most was cooking the many warming comfort foods we craved in the winter.
Among them are hearty soups and stews, chili, pot roasts, and other braised dishes which cook low and slow, filling the house with amazing aromas.
So I definitely take advantage of these chilly days here to make some of our favorite dishes.
These stuffed peppers which I first posted on this blog back in August of 2011 is one such dish.
This time I stuffed red, yellow and orange bell peppers instead of the traditional green peppers. Now that grass-fed ground beef is readily available I prefer using it as well.
However, if you prefer a vegetarian version you can eliminate the beef and simply fill with your favorite rice following the same recipe, and maybe adding some additional chopped vegetables such as celery.
Like many comfort foods, this dish tastes even better the next day when the flavors have had a chance to meld. It can be made ahead and rewarmed just before serving.
