You are looking oh so fine!
I’ll warm you up and make you mine,
Ignore these less than stellar rhymes,
Just say yes to a little wine and dine!
Your creamy texture makes me yell,
I get all bent for your spicy smell,
Orgasms peak at the dinner bell,
Making the pious say, “What the hell?”
You make a player from a leper
A cocky bastard from a half-stepper
I collect coin with every endeavor
Cause you’re my little bell pepper.
Total time: approximately 80 minutes
Projected cost: $7
Drinking Buddy: LECHEROUS LEPRECHAUN
Ingredients (serves 2):
1. ½ tsp of CAYENNE PEPPER
2. ½ tsp of cumin
3. 1 can of chicken stock (veg for vegan)
4. 1 tbsp olive oil
5. ½ can of coconut milk
6. Black pepper to taste
7. ½ tsp of garlic salt
8. 3 red bell peppers
9. 1 onion chopped coarsely
Roast the bell peppers in the oven at 400 degrees F until the skin blackens (approx 45 min). Remove from oven and throw them in a sealed bag. Refrigerate until they cool (approx 15 min), remove the skin and chop coarsely.
While awaiting the peppers to cool, sauté the onions with the olive oil on medium heat. Add the garlic salt, cayenne pepper and cumin and cook in the flavor (approx 5 min). Add the red bell peppers and the black pepper and let them soak up some taste (approx 2 min).
Pour in the stock, bring to a roaring boil, and then simmer closed until the veggies soften (approx 15 min). Puree the madness and then add the coconut milk and stir thoroughly.