Although this recipe isn’t new to Homegrown & Healthy, it’s recently gotten a little face lift. Here in Virginia gardens are finally producing an overabundance of produce, which means that I can finally get some veggies in bulk on the cheap.
I mean, seriously, a dollar a pepper at the grocery store– or more!– is just way too much.
But now, blessed with lots of rain and beautiful sunny days in between, I get the opportunity to experiment with a few of the older recipes on the site and tweak them just a bit.
I actually ended up making two versions of this recipe, one skipped the meat altogether and in its place my pan was filled with roasted red, yellow and orange peppers, loads of mushrooms and fresh onions. I made a version for my husband which included some [nitrate-free] roast beef and when he got home from work he declared it “exactly what he was looking for”. So, there ya go!