Stuffed Bell Peppers

[thoreau]

I outdid myself this evening. Stopped by the grocer and picked up PREMO ingredients and made David my stuffed peppers. Chicken Broth Rice Pilaf, Almonds, 1/2 pound lean ground sirloin, 1/2 pound lean veal, spicy pimentos, and a crust of hard goat cheese and parmesan. I use one of Emeril's recipes as a guide - and his trick is to parboil the peppers first - giving them supreme tenderness after being baked. (Emeril's recipe here) I chose veal instead of pork, add pimentos and slivered almonds and I used a Gorgonzola Tomato Sauce vs. just tomato sauce. I thought up all the addons after a lovely internet chat with Xavi (gorkabear) about food and other topics like both having shy boyfriends, etc. :) My first real life Spanish pen-pal :) Yay³

They came out (as you can see above) simply marvelously! I served it with a lovely Muskat Wine from Italy that Andronico's Wine Guy was helpful getting picked out, Michele Chiarlo Moscato d'Asti Nivole 2005 - a lovely peach and apricot moscat wine. Simply lovely! And to top it all off Alice's Lemon Stick Cookies.

The weekend is off to a fine, fine start.