Have some fun with a classic family favorite by making it with a spectrum of color. Bell peppers have interesting hues and the peppers can even have a happy face cut into each, too. Stuffing peppers is so easy. Begin with fresh ground meat, a dash of fresh brewed coffee, salt, pepper, egg(s), chopped rosemary and chopped basil. In a sauté pan, sauté fresh spinach and add finely chopped shallots. Drain the spinach by pressing it between 2 plates. Add the spinach and shallots to the raw meat. Mix well. Then, add homemade toasted breadcrumbs and fresh parmesan cheese, keeping the meat less than dry. Lastly, add a small amount of finely chopped pistachios and diced dates. Stuff the peppers, by cutting off the top and reserving it. Clean out the inside of the peppers, fill the peppers with the meat mixture, and put the top back on the pepper. Bake the peppers at 350⁰F for about 30 minutes. Another variation is to cut the peppers in half and fill each half. This way, you don’t purchase as many peppers; however, I think the juicer taste is achieved when utilizing the whole pepper. Make a colorful summer party by utilizing multicolored bell peppers with a spectrum of green, red, orange, and yellow peppers. Pair the stuffed peppers with quesadillas made with sautéed bell peppers and cheese for a Fiesta Summer Celebration! This delightful mid-summer dish spices up any family moment. © Kelly McBride Loft