No Waste Dinners: Stuffed Gypsy Peppers

I’m on a frugality and zero-waste  kick. So, I’m diligently trying to use everything I buy or make and I’ve also been cleaning out the freezer. So, lately I find myself planning meals around the most ridiculously small and random items.

Remember these chuchitos? Well, I still had some pepian sauce in the freezer (tomatoes, chiles, bread, pumpkin seeds, etc) and I thought it would be nice with peppers stuffed with seasonal goodies from the farmers’ market.
So here goes: I sautéed some onions, corn, squash, red spicy chiles, and diced tomatillos until tender and seasoned them with salt, pepper, and Mexican oregano. But you could use whatever you have around. I bought the peppers (gypsy and red spicy ones) and corn at the market and found everything else in the crisper
I roasted and peeled first-of-the-season gypsy peppers.

I stuffed them with the sautéed vegetables and added random cheeses from the fridge (in this case a little fresh goat inside and a semi-firm raw sheep grated on top. We’re not talking lots of cheese here. This is a healthy, light dish. 
I baked the peppers at 400 for about 5-10 minutes until warm throughout and served them on the sauce (heated and thinned with a little water) and some pinto beans cooked simply with sautéed onions, garlic, and a few dried chiles. Sublime.

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