I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

Not all meals are planned in advance. Sometimes I find myself staring at a pile of produce in the basket, glancing in the fridge or freezer, and getting inspired. Such was the case with this dish.

Sausage in the fridge, peppers and an onion in the basket, and a friend coming for dinner led to the following ...

• The sauce
  • 1/2 onion
  • 2 cloves garlic
  • 1 jalapeno pepper
  • 1 large and 4 small tomatoes
  • 1/4 tsp each of sweet, smoked and half-sour paprika
• 4 carmen peppers
• 1/2 onion
• 1 lb of sausage, more or less
• 1/2 cup bread crumbs, I used panko

Dice the other half of the onion, and mix it thoroughly with the sausage and the bread crumbs. Cut the tops off of the peppers, pull the seeds out as well as you can, then pack the meat mixture fairly tightly into the cavity.

Put a little sauce down in a baking dish, then put the peppers on top of that, then put the rest of the sauce on top of that. Stick the whole thing in a 350F oven for about forty minutes.

Choice of sausage is what will drive any tweaking that needs to be done to this recipe. I used a homemade venison sausage with mustard seed, and it was salty enough I didn't feel the need to add any extra salt. It also steered me away from a more Italian take on the sauce and spicing. If I was using Italian sausage, I'd probably sweat the onions and garlic in a little olive oil before adding the tomatoes and perhaps toss in a little oregano. If I was using chorizo, I'd probably add more peppers and maybe some chile powder to the sauce. And so on ...

I had some of the meat mixture left over after stuffing the peppers, so I just formed some meatballs and cooked them naked in another pan.

Finally, one could stuff other peppers, of course. Poblano would work, even bell peppers. I like the flavor of the carmen peppers and I had them to hand, so I used them.