Picky Eaters' Journal
Baby Stuffed Peppers
Once upon a time in a small village in Africa, there lived a little girl named Amina. She loved spending time with her grandma in her garden, exploring all the vegetables and herbs that grew there. Amina would spend hours in the garden, watching the plants grow and picking fresh produce for her family's meals.
One day, as she was walking through the garden, she heard a tiny voice coming from a baby bell pepper. Muna couldn't believe her ears! She carefully picked up the little pepper and held it close to her ear. "Hello?" she whispered.
"Hi there!" said the baby pepper. "My name is Peppy, and I'm feeling a bit lonely here all by myself. Would you like to be my friend?"
The baby bell pepper was scared and didn't want to be eaten. Amina reassured the little pepper and promised to find a way to help him. They became the best of friends, and the pepper showed Amina how to make the most delicious stuffed pepper recipe.
Amina went back to her grandma's house and gathered all the ingredients she needed to make the recipe. She stuffed the bell pepper with rice, meat, and spices and baked it in the oven. The result was amazing! It was so delicious that Amina's family could not get enough of it.
From that day on, Amina continued to spend time in her grandma's garden with her new friend, the baby bell pepper. She learned a valuable lesson about kindness and compassion towards all living things. And, most importantly, she had discovered a new recipe that everyone loved.
Recipe
Ingredients
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2 eggs
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2 cups of milk (or heavy cream for more indulgent blini)
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1T sugar
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1/2t salt
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approx. 2 cups of flour
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2T canola or vegetable oil + more for oiling the pan
40 Mins 5 Servings
1. Break 2 eggs. It's ok to make some mess.
Slowly start stirring in flour. Start with a cup, and stir a little more at a time until you get a runny batter but not as thin as milk – don’t stress about this step, you can always adjust as you go!
Preheat a 10" non-stick pan over medium heat and rub with oil (I pour some in a little cup and dip a paper towel in, then run it around the pan before making each blin)
Use a 1/4 cup or 1/3 cup measurer to scoop the batter into the middle of the pan, then quickly tilt the pan in a circular motion until the batter spreads to cover the pan surface. It should be a very thin layer. Note: The first few blini may be experimental. Try the 1/4 cup and see if the batter covers the pan. Does it easily slide around the pan? If it’s too thick, add some milk/cream to the batter. If it’s too thin, add more flour to the batter.
