STUFFED CRIMSON BELLS

Ingredients...

2 Red Bell Peppers

Jasmine Rice

Corn from the Cob

Roma Tomatoes

White Onion

White Mushrooms

Asiago Cheese

1/4 Cup of Pabst Blue Ribbon

Coconut Milk

Garlic

Salt & Pepper

Preheat oven to 375 degrees. Start with the rice, get it cooking and instead of using water like usual I replaced it with coconut milk. Sauteed some chopped vegetables; I used Roma's, white onion, mushrooms and corn. I threw in garlic and some PBR from a can at the last minute, along with some salt and pepper to taste. Once the rice was done I took it to the pan of sauteed vegetable and mixed them together. I then took my red bells and sliced the tops off. Stuff them almost all the way full and then top the rest with shredded asiago cheese. I put the top back on and stood them up in a glass dish and in the oven for about 20 minutes. Tasted like it was from another country. Maybe Spain, Italy, Budapest? Delish and completely experimental. That's how it always rolls....

IF THIS DISH WERE AN OUTFIT

Valentino