Muy Bueno cookbook<\/a>\u00a0which encompasses three generations of authentic Mexican flavor.\u00a0<\/em><\/p>\n<\/p>\n
These succulent sweet stuffed peppers represent me trying to get my mojo back in the kitchen. Muy Bueno cookbook’s authentic Mexican recipes and stories woven around childhood taste memories from three generations of Yvette Marquez-Sharpnack’s close-knit family touched a chord as I process my mother’s passing in February after years of fading into the darkness of Alzheimer’s.<\/p>\n
\u201cSi\u00e9ntate a comer, esta muy bueno!\u201d\u00a0<\/em>\u201cSit down and eat, it\u2019s very good!\u201d\u00a0This was how Jesusita Mendias-Soza always welcomed guests to her table. The same words served as inspiration for her daughter Evangelina and granddaughters Yvette and Veronica, who wanted to honor her memory and preserve their family\u2019s recipes and stories for future generations.<\/p>\n<\/p>\n
Stuffed peppers were in my mom’s regular dinner rotation – filled with rice and baked with a tomato-y sauce, it wasn’t one of my favorites. The green peppers always seemed a little tough and too green tasting for my adolescent palate and tomatoes were definitely not my favorite vegetable (or fruit) growing up. Funny, because later in life they were the impetus for our entire urban garden.<\/p>\n
It has been a year or so since I made stuffed peppers – likely due to the lackluster response I get when “what’s for dinner” is answered with “stuffed peppers”. Could it be because past versions are usually too “healthified”? This time around, I was inspired by a timeless meat-centric stuffing that satisfies my low carb, paleo leaning AND the carnivore in our family. A dash of red chile flakes for a tinge of heat and cumin to replace the salt and add another layer of flavor. I also substituted low sodium crumbled goat cheese for the more authentic, higher sodium queso fresco.<\/p>\n
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