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Yum

Hi guys! As I promised last week, I’m introducing you to my Mexican Style Stuffed Peppers! It’s a kind of ‘Part 2’ of that post. If you aren’t a regular around here, Welcome! As you can guess from the name of my blog, ‘Cheftographer’, I cook and I take photographs…. and sometimes I go a little carried with both, as in I cook way too much (leftovers anyone?) and I take way too many pictures (is that even a thing? I don’t think so!). They’re two of my greatest passions in life, so I can’t help it. Anyway, that’s kind of what happened last week, when I made these cute little patty pan squashes, and I posted the Vegan Stuffed Summer Squash recipe on here. I took too many pics for one post – you can’t blame me, they are super cute and extremely photogenic! Also, I had more stuffing than I had squash, so I ended up stuffing some bell peppers and a couple of zucchini with the same filling. Good news for me – they were both extremely delicious, and good news for you – it turned into one more fabulous recipe to serve to family and friends! So I hope you enjoy the sequel, ‘Mexican Style Stuffed Peppers’! Oh, and I should mention, that not only is this recipe extremely easy, you don’t even need to do any chopping or spice gathering, the peppers will be ready in under an hour. You can make them on a weeknight for your family, or you can bring these to any gathering – they are a crowd pleaser!

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Yum

Hi everyone! I have the yummiest recipe for you today! First of all, don’t let the fancy presentation in the photo above fool you. While this stuffed summer squash is extremely photogenic, (and I got a little carried away when I was displaying it… I’m talking about the sour cream being piped out of a bag and onto the plate…. I mean, who does that?!), it is nothing short of tummy filling, any night of the week, comfort food! Seriously, you can dress it up fancy and serve it to company, bring it to a potluck, or you can serve it straight out of the skillet to your hubby and kids on TV trays, and it doesn’t take long at all to make (piping the sour cream is very optional!). When I say any night of the week, I really mean it… you don’t even need to break out a single spice for this recipe! Not one. It doesn’t get any better than that! So let’s dive right in and get you cooking!! So what exactly are we talking about here? The three sisters. Squash, corn, and beans.

The ‘three sisters’ concept was invented by the Native Americans, thousands of years ago, and I learned about it from a master gardener when I was turning my front yard into a garden. Basically, these three plants are very beneficial to each other, and work together in a concept called companion planting. The corn grows straight up, and beans need a trellis, so they wrap around the corn. Squash grows low to the ground with giant leaves, and has spiny stems. The giant squash leaves spread out and shade the roots of the other plants, retaining moisture in the soil, and the spiny stems help prevent pests from climbing onto the other plants. The beans put nitrogen back into the soil, where most crops pull it out, so they literally feed the other plants. So you can grow these three crops together with great success! When you are ready to harvest them, they are delicious together in all sorts of dishes. So, that’s the Three Sister concept, and even if you don’t garden, you can still enjoy this amazing trio, because they rock in many recipes together! (Click here for a fantastic salad recipe that features the three sisters!) Did I mention that you can make this Vegan Stuffed Summer Squash in under 45 minutes? Here’s what you need to do….

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