In this strange twilight zone of consistent 77-degree sunny days, I forgot it’s sweater weather already for most of you. I thought I had all the time in the world to share this summery supper with you because we’ll eat it at least one more time in the next few weeks.

Before you think I’m bragging let me tell you this: I’m craving a change in the seasons. This past Saturday, it unexpectedly poured rain here for a few hours. It was surprising and wonderful and soul-restoring for this Midwestern girl. No thunder, no lightning, but at least the sound of heavy rain hitting our outdoor table, the patio, and (to their detriment) the tomato plants.

And then this morning when Brad and I left for my walk to work–wait, did I tell you? Brad sometimes walks me to work or walks to meet me on my way home from work. It’s the best–it was chilly! For a moment I thought I saw my breath. But I also wore my glasses instead of my contacts today so my vision isn’t at its best. I could have been hallucinating.

I digress. In case you still have some warm days and summer corn and crisp peppers, you’ll want to try this easy meal. It’s spicy but with real flavor from the chipotle pepper to back up the heat. Plus, it’s another way to get our requisite “rice and beans” meal in each week, except this time with corn. California is expensive.

stuffed sweet peppers with cashew cream
adapted from Naturally Ella
makes four servings (about 8 small peppers with leftover filling)

Honestly, I have no idea what a Hatch chile is, which is what the original recipe calls for. It sounds cool. We chose long, slender sweet peppers from the farmers’ market as a substitute, but I want to try this again with a pepper with some heat. If you do that, serve some tongue-smoothing avocado on the side. Another cheater’s note: I rarely measure my spices. I sort of eyeball them in rough proportion to one another. I left the original measurements for them here, but I’m fairly confident I used more of each. 

8 sweet peppers, long and skinny
1 Tablespoon avocado oil
1/2 red onion, diced
a heaping 1/2 cup frozen corn (or fresh from the cob if you have it)
2 teaspoons paprika
1 teaspoon oregano
1 clove garlic, minced
1/4 teaspoon cumin
1 teaspoon chipotle powder
sea salt and black pepper, to taste
1/4 to 1/2 cup broth or water
1-1/2 cups cooked rice

Cashew cream:
1 cup cashews, soaked in water for one hour
juice from 2 limes
sea salt and black pepper to taste
a handful of cilantro

Broil the peppers (washed, but whole) in the oven until they start to brown and blister–about two to three minutes. Set them aside to cool while you mix up the rice.

Heat the oil in a large skillet on medium-high heat. Add the onion and corn and cook until the onion is soft and begins to turn brown and crispy on the edges. Add all the spices and garlic, then stir in enough broth to make a thin sauce. Add the rice and heat through.

Slice each pepper down the middle and pull the seeds and ribs out. Spoon the rice and corn mixture into each. Top with cashew cream and fresh cilantro.

Make the cashew cream by draining the cashews, then whirring them in a Vitamix or blender along with the other ingredients until smooth. If it’s too thick, add water to thin.