Day One Hundred Ninety-Eight

I'm not sure who needs to hear this, but Fresh Thyme. If you have not yet discovered Fresh Thyme, you should because they win for inexpensive, fresh produce. For example, this week they have peppers for $1 each. That means it is time for stuffed peppers. That doesn't mean I've forgiven Aldi for shutting down Bottom Dollar, by the way. I'm still cranky about that one.

Still, Fresh Thyme is like Whole Foods, but with better produce. So go get you some.

(This isn't sponsored, by the way. I ain't got time for that sort of stuff anymore.)

Vegetarian Stuffed Peppers

10 bell peppers (red, orange, yellow ... whatever)
2 tablespoons olive oil
1 package extra firm tofu - drained, pressed, and cubed
1 medium yellow onion, diced
1/2 cup frozen corn
1 can black beans, drained and rinsed
2 tablespoons lemon juice
1 teaspoon paprika
Salt and pepper to taste
Shredded jack cheese

1. Clean the peppers, cut off the tops, and remove the seeds. Set on a cookie sheet. Preheat the oven to 375 degrees.

2. In a large skillet, heat the oil. Then sauté the tofu about five minutes. Add the onion and continue to sauté, stirring occasionally, until the tofu is lightly browned and the onion is clear. Add the corn and black beans. Top with the lemon juice, paprika, salt, and pepper. Stir it all up and then spoon into the peppers you set aside. Top with shredded cheese.

3. Bake the stuffed peppers at 375 degrees for 25-30 minutes or until the cheese is well melted and the peppers are your version of "just right."

4. Pro tip - get yourself a high school freshman who likes to cook so she can just do this whole thing for you. IT'S MAGICAL.