TAP board member Linda Boyd is joining our CEO Dayna Del Val at 4:44pm on Friday, April 17 to cook and talk about the 50th anniversary cookbook The Arts Partnership is working on.
If you so desire, join us to make Linda’s famous stuffed peppers. Here’s a list of the ingredients you will need to cook along side us.
Stuffed Peppers Ingredients
Serves 6-12 (two small batches or one large batch)
Preparation time: 1 hour
Cooking time: 45-60 minutes
Red/Orange/Yellow bell peppers – plan one large or two small per person
1 cup uncooked rice (I use Royal Blend white/brown/wild/red rice blend)
1 cup chopped pecans
1 large onion, finely diced
6 cloves garlic, finely minced, or 2 Tbsp. garlic paste
1 tub mushrooms (white or brown crimini)
1 tub shiitake mushrooms
2 Tbsp. dried herbs (herbes de provence, tarragon, basil, marjoram or any combination)
1/3 cup Sherry
Cheese to melt on top (optional, omit for vegan)
Butter or oil for sauteeing
Salt and pepper
Join Linda and Dayna in chopping, sautéing, mixing and more so that by the time we get off the Livestream, you’ll have dinner well on its way! I hope you’ll tune in and share with us your recipe alterations or substations (I already know I’m adding beans to my version!) and ask Linda questions about life post executive director of the FM Symphony Orchestra, her fabulous life in Florida through the winter, the epic breakfasts her husband Brian makes on their outside grill, what’s up with that massive UND logo outside their home and so much more!