From The Ground Up

When you start with a package of ground lamb, you can go any which way with it. Lamb sliders with goat cheese, for example. Or shepherd's pie. Or, when you have colorful bell peppers in the fridge, stuffed peppers, which is what I went for last week.

With shallots, and summer squash, the last of the season. And brown rice from Massa. And thyme, lots of thyme. I actually meant to top them with cheese, too, but forgot. Roasted in the oven for just long enough to make the peppers relax a bit, they made a meal all by themselves. My Beloved got one orange half and one green half, and so did I.

Turns out, they are rather filling. We each saved one half for a later meal.