My mom used to make stuffed peppers for dinner when I was a kid. They were green, stuffed with ground beef and simmered alongside huge meatballs in a huge pot of red pasta sauce for several hours.
I wasn’t a huge fan of them as a child, mostly because of the bell pepper part. I usually opted for a meatball instead, chopping it up over a bed of rice and smothering it with extra pasta sauce.
As an adult though, I’ve grown to enjoy bell peppers and missed the comfort of them being stuffed and served with homemade sauce.
Wouldn’t you know, the first time I tried to replicate her recipe was a complete and utter disaster. The stuffing came out of my peppers, my meatballs never cooked through and I had no clue how to even begin to eat this monstrous pot of seemingly random mixed up food.
Not too long after we got married, I proposed the idea of stuffed peppers to Mr. Crumbs. He’s not a big fan of ground meat, so stuffing them with ground beef was clearly out of the question. But not wanting to disappoint his eager-to-please-new-wife, he asked if I could do it with chicken instead.
Stuffed peppers with chicken?
Hmm… I guess I could do that. They wouldn’t be the same, but that doesn’t mean they would be bad.
It’s now nearly eight years later and the tradition of stuffed peppers has officially been passed on. Granted, my method is different, and my stuffing is different, but the deliciousness and comfort that comes from a hot homemade meal is still the same.