Welcome to the new-and-improved version of Amuse Your Bouche! As you might be able to tell, I’ve made the move from Blogger to WordPress, and so far I’m loving it. Please have a look around to see what changes I’ve made, and anything you can do to spread the word about my move so that I don’t lose too many followers would be much appreciated!

Are we all agreed that the most delicious food isn’t always the most beautiful? Good. That said, remember that slow cooker tomato sauce I made the other day? I wanted to find something pretty spectacular to make with it, rather than wasting it on something boring – hence, ricotta and black bean stuffed peppers, roasted in tomato sauce and topped with crispy cheese. De-lic-ious.

Ricotta is one of my favourite ingredients to use as a ‘stuffing’ – the cool creaminess does a really good job at cutting through the rich tomato sauce. It’s also great alongside a spicy sauce, such as in my enchilada stuffed pasta shells. Basically, ricotta + anything = awesome.

As usual, this recipe is very simple and lazy, as lately I’ve been doing too much faffing with my new blog to spend very long in the kitchen (I literally spent about an hour trying to get one line of text to move down about a millimetre). The filling doesn’t need any precooking, so all you do is mix it up, stuff it in the pepper, and throw it in the oven. Easy peasy. I used long red peppers, but you could use normal bell peppers if you prefer – they taste identical.

As usual, I’d love to hear any comments you might have about the new site. It currently looks a lot like it did over at Blogger, but maybe sometime soon it’ll be time for a redesign. Let me know what you think!