You know those times when you go grocery shopping after putting it off for a while and then in the same week you finally visit the local farmers market and buy a ton of grocery – again – and then have a fridge chockablock with vegetables – organic and otherwise – and don’t want to waste it all? Well you’ll know what I mean if grocery shopping gets you higher than shopping at the local mall.
Anyway, as you might’ve guessed I did just that last week so much so that I found myself actually making a menu with all of these vegetables so that they wouldn’t spoil lying there. So earlier this week I had a brainwave, involving the use of two vegetables, which turned out to be quite delicious. I decided to stuff the sweet red bell peppers with some brown rice, brown button mushrooms – which I think have so much more flavour than the white ones – and some truffle Gouda cheese I’d bought all the way from Amsterdam. Paprika – both smoked and spicy – is the only spice here. And it was amazing – comfort food without any of the gluten that I’ve been avoiding like the plague of late.