Individualized ‘packaged’ foods are inexplicably fun to prepare and be served. Through a precious, gift-wrapped, and personal presentation, even the most humble of ingredients seem elevated.

Although my hands-down favorite version of stuffed peppers is the highly sophisticated, culturally authentic, jalapeño popper, I opted for nutrition with this meal.

• 4 medium-sized peppers
• 1 cup rice
• 2 cups stock (vegetable, chicken)

• 1-2 cups vegetables
• 1 cup sour cream or crème fraiche
• 1/4-1/2 cup cooked ham, bacon, or sausage (optional)
• chopped herbs, salt, freshly ground pepper
• grated cheese

Cook rice in the stock for 20-25 min

Pre-heat the oven to 350

Saute chopped meat and vegetables if not already cooked
In a bowl combine together rice, cream, chopped herbs and vegetable mixture
Remove the pepper top or cut them in halves lengthways , discard the seeds
Stuff the peppers with the rice/veggie mixture, top with cheese
Bake the peppers in a greased dish until heated through