I burnt grilled cheese last night.
I can make handmade gnocchi & the most glorious eggplant parmesan, but I truly burnt the absolute crap out of a grilled cheese.
I’m ashamed, really. So much so that I tried to hide the smell before Garrett got home. I was opening up windows, lighting candles & flapping my wings in the air trying to get it to dissipate.
He comes in & is like, “umm dinner smells nice……” Do you know what he did next? Ate the burnt grilled cheese anyways. My heart skipped a beat. That is LOVE, people. Share this on FB instead of those heinous articles titled, “83 things your future husband MUST do for you daily.” Marry a man who eats your burnt crap. It’s really simple.
I also fed him a frozen pizza that was still frozen once & he asked me to marry him not long after so.
Time: 1 hour (prep + cooking) | Serves: 2
- 3 red bell peppers, halved
- 2 cups of cous cous, cooked
- 1 zucchini, chopped
- 1 onion, chopped
- 2 tbsp. of garlic, minced
- 2 tbsp. of olive oil
- 4-6 oz. of goat cheese
- Juice of 1/2 a lemon
- 1/4 cup of panko breadcrumbs
- S+P, to taste
- Preheat oven to 400 degrees
- Arrange peppers in a baking dish, cut side up + drizzle with 1 tbsp. of olive oil
- Roast for 20-25 minutes or until ever so slightly charred
- Meanwhile, heat other tbsp. of olive oil in a large skillet over medium heat
- Add onion + S+P, cook until soft about 3-4 minutes
- Add zucchini + S+P, cook until soft & slightly browned, another 4-5 minutes
- Add garlic, cook another minute
- Turn off heat + stir in cous cous + goat cheese + S+P + lemon juice
- Stuff the peppers with the cous cous mixture
- Top with breadcrumbs + bake for another 15-20 minutes
- Scoop up pepper in your hand + stuff it in your mouth as much as possible