literary food blog, for readers with good taste.

Inspired Recipe: Stuffed Roasted Bell Peppers

Inspired Recipe: Stuffed Roasted Bell Peppers

Thereʼs a reason this stuffed roasted bell peppers “recipe” is hardly a recipe. Itʼs devoid of measurements or even super-specific times. Thatʼs because, as Milo Burke figures out in The Ask, life doesnʼt come with simple steps. Humans (and heroes) just have to wing it.

Read our recommendation of The Ask.

This dish is perfectly self-contained until the very first slice. Then the flavors and ingredients come spilling out in a hot, delicious mess. Milo Burke finds himself in that same situation — pleasant, normal order disrupted by one doozy of a cut. Luckily, some of the best, tastiest things come out of chaos.

Cooking veggies
Close and covered
Sliced open



  • 2 bell peppers (any color)
  • celery
  • onion (chopped)
  • black olives (or kalamata, if you prefer)
  • extra virgin olive oil
  • tomato sauce (I used artichoke parmesan tomato sauce)
  • mozzarella cheese (shredded)
  • parmesan cheese (shredded)
  • provolone cheese (sliced)
  • garlic salt
  • cayenne pepper


Heat the oven to 425°F.

Cut the top off of your peppers, clean out the insides, and peel away the curved top so that each pepper resembles a handleless mug. Feel free to snack on the cut off pieces as you cook!

Place your prepared peppers on an ungreased metal sheet and pop them in the oven.

Chop up your onions and celery, saute them in some olive oil until soft. Add the mushrooms and stir occasionally until soft. (You can also add ground turkey here if you're feeling carnivorous.)

Toss in the olives to the saute mixture, and stir in enough tomato sauce to be saucy but not oozing (kind of like a thick salsa). Add garlic salt liberally and a pinch of cayenne pepper.

Take the peppers out of the oven. Spoon a layer of the sauce/vegetable mixture into the bottom of each pepper. Sprinkle mozzarella cheese on top. Add another sauce layer, then a layer of parmesan. One last layer of the sauce mixture, and then pop your peppers back in the oven for about 10 minutes.

Take the peppers out of the oven, and place a thin layer of provolone over the top of each one. Sprinkle cayenne pepper on top.

Place in the oven for 3 minutes, then take them out and enjoy!

Please note: this recipe (such that it is) can be very easily adapted to suit any number of people. Just use 1 pepper per person.

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Eat Your Words: Drama and Roast

Book Recommendation: The Ask by Sam Lipsyte

Book Recommendation: The Ask by Sam Lipsyte