THIS us one of my faaaaaavorite things to just whip up in minutes when I want some good, healthy, filling, nosh and I just don’t feel like being technical. I got some great yellow and orange bell peppers from the Dallas farmer’s market that are large, and juicy and perfect for this dish. So good.

For 4 people you will want to gather:

• 4 large and colorful bell peppers
• 1/2 medium white onion, small dice
• 1 handful of fresh herb: basil, parsley or cilantro ( whatever you like)
• 2 cups of long, grained rice like basmati or jasmine (rinse it by swishing in some water)
• about 3 tablespoons olive oil ( I use Kalamata Pomace oil, it has a higher burn point, and is tasty)
• 1 cup of leftover baked potatoes, chopped roughly, (optional and you could sub hard tofu)
• 1 cup of shredded soy cheese, or mozzarella
• 2 teasp0ons Jane’s Crazy Salt (optional of course if you like regular salt and pepper)
• 2 cups of grated carrots
• 2 cups of baby, mixed greens

Cook your rice in a rice cooker if you have it, or what I do is once I’ve rinsed it a few times, pour fresh water on and fill it to about 1 thumb width above the top of the rice. Set over high heat to boil, and as soon as it does then you can turn the heat down to a gentle simmer, on low to medium heat, and make sure you cover with a snug fitting lid. I use one that is see-through and has a little steam vent. Let that cook and while it does, cut your bell peppers in half after you cut the stems off, grab the seeds and remove them.

In a cast iron skillet that is large enough for all halves or two pans even, if you need to use them, pour about a tablespoon olive oil in each and cook the pepper halves convex side up, for about 5 minutes until they begin to become tender. You could just as easily plop them onto a plate, rub some olive oil on, sprinkle a little Kosher salt and nuke them for, oh, 1 minute 30 seconds, or 2 minutes. If this is easier by all means do it. If you want to use the leftover baked potato pieces now is the time to get them chopped, check your rice and if it doesn’t move around when you jiggle the pot roughly, it is time to take it off the heat and let it steam the rest of the way.

In a pan with some of the oil you have, gently sautee the onions with the potatoes and season with Jane’s Crazy Salt or just plain salt and pepper. Same for the firm tofu if you are using that. Toss in your chopped herbs and set aside to stay warm. The rice should be done by now and is steaming gently off the heat, and your peppers should be soft now whether you chose to sautee or microwave.

Now toss the greens and carrots in a bowl with a smidge of oil and vinegar if you like, or a teaspoon of vinigratte dressing if you have any.To serve all this you give each person two halves, whether the same color, or mixed up is completely up to the chef. Mix the rice, potatoes and onions and herbs with some cheese and create a bed of the salad on each plate and scoop the stuffing into each half of the bell peppers.

This really only takes a total of 15 minutes if you time the rice out at the beginning. If you prefer to use a bed of carrots and shredded Napa cabbage this is also really, good. It’s just a start, a canvas if you will, that will allow you to quickly eat some stuffed bell peppers that used to take hours to make. Though I don’t really know why!

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