Stuffed Bell Peppers (or why Jolens thinks puwede na siyang mag-asawa)

Had I known that I wasn’t a terrible cook, I would have looked for a husband and settled on being a housewife a long time ago. I like being at home and I enjoy making food, although I definitely need to get used to carrying the (largely unrecognized) burden of having to do all the chores.

Otherwise, I’m cut for homemaking, aren’t I?

But, to be honest, I still want to work as a professional. My degree literally cost me tens of thousands of dollars, and I need to convince myself that it was worth the money. Plus I bet it’s easier to get a job than to find a husband anyway, so…god, baka naman? Kahit mga Vico Sotto levels lang po o, please. Charot.

Anyhow, today I made myself two pieces of stuffed bell peppers. The stuffing has chick peas, potatoes, raisins and tomatoes. For the spices I used salt, pepper, cumin and paprika. Per usual, I just guesstimated and made the recipe on the spot.

First, I sautéed the onions and the potatoes on olive oil. Once the potatoes were soft enough to mash with a fork, I transferred them to a bowl with the other ingredients. I mixed them all together while slightly mashing the chick peas and the potatoes. I seasoned everything with the spices I mentioned.

I then packed the stuffing inside the hollowed bell peppers (hollowed meaning top part cut off, all seeds removed). I layered the stuffing with shredded cheese for more flavor. I also ate the rest of stuffing that didn’t fit and, I swear, man, it tasted divine!

Getting the bell peppers to stay upright on the baking pan was a challenge, so I made a ring-shaped base using aluminum foil. Worked like magic. I baked the stuffed goodies at 400′ F for around 25 – 30 minutes — masarap talaga siya, beh, no joke.

Because we only had two pieces of bell peppers — and because this dish had no meat whatsoever — I cooked another bigger dish for my family. I made beef picadillo, which was basically sautéed ground beef with potatoes and other veggies.

I also decided to make Basque burnt cheesecake based on Kirbie’s Cravings’ recipe. I think my cake turned out all right, but I still have to leave it in the fridge overnight before tasting. I might write about it some other time.

So, in conclusion, I now respectfully declare myself as wife material. Thank you, thank you, psh, maliit na bagay, wala ‘to, thank you.