Ms. Sandy, or Sandra Santos, was the kind of woman whose love didn’t need to be announced; it simply filled the room. A retired teacher with no children of her own, she became a second mother to me and a grandmother to my boys. Her presence brought a type of calm I had never known, and her love taught me what it felt like to be cared for without expectations.
She showed up for the big things—watching the kids, attending school events, and making sure we were never without groceries. But what I remember most are the little things: her texts if I stayed out later than expected, the way she’d ask if I needed anything from the store, how she’d compliment my cooking, especially if stuffed peppers were on the menu.
Cooking as a Form of Love
I’ve always believed food is more than nourishment; it’s an expression of care. Ms. Sandy loved my cooking, but she had a special fondness for my stuffed peppers. I can still hear her say the word “peppahs” in that charming Boston accent of hers, asking me if I’d make them for dinner and offering to buy all the ingredients just so we could share a meal.
These weren’t just stuffed peppers—they were comfort on a plate. They were our shared ritual, a small joy during chaotic times. Cooking them reminded me that even in the darkest moments, love can be simple. Love can be dinner shared across a kitchen table with someone who sees you for who you are.
Stuffed Peppers: A Recipe That Holds a Memory
Ingredients
- 1 lb 90% lean ground beef
- 1/4 lb mild Italian sausage
- 1¼ tsp Himalayan salt divided
- Heaping ¼ tsp baking soda
- 4 medium red, yellow, or orange bell peppers tops cut and cored
- 3 tbsp extra-virgin olive oil
- 1 medium yellow or white onion finely chopped
- 3 cloves garlic minced
- 1½ tsp paprika
- 1 packet of Goya seasoning
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 8 oz can tomato sauce
- 1 cup cooked and finely chopped golden potatoes optional: rice or quinoa
- 1½ cups shredded Monterey Jack or Cheddar Jack cheese
- 1 cup ricotta cheese for plating optional
- 1 tbsp crushed Italian pepper flakes for serving optional
Instructions
- Preheat the oven to 425°F.
- Cook your potatoes, rice, or quinoa al dente.
- In a bowl, mash beef and sausage with 1 tsp salt and baking soda. Let it sit for 20 minutes.
- Line a 9x13-inch dish with parchment paper. Place peppers upright, drizzle with 1 tbsp oil, and sprinkle with ¼ tsp salt. Roast for 20 minutes.
- Meanwhile, heat 2 tbsp oil in a skillet over medium heat. Add onion, cook until soft. Stir in garlic and cook for one minute more, then add the meat mixture, paprika, Goya seasoning, cumin, and oregano. Cook until browned.
- Add tomato sauce, and simmer until the meat is cooked through. Stir in potatoes, rice, or quinoa whichever you're using and ¾ cup cheese.
- Remove peppers from the oven, fill with meat mixture, and top with remaining cheese. Roast for 15–20 more minutes until bubbly.
- Let rest before serving. Optional: Serve with ricotta and pepper flakes.
Notes
Healing Through the Heart and the Kitchen
Cooking this dish isn’t just about flavor; it’s about remembering. Each bite brings me back to warm conversations, to feeling seen, to mornings filled with coffee and compassion. After losing Ms. Sandy during COVID-19, these memories have become more precious than ever. Her spirit lives in every meal I make with love. She gave me belonging. She made me feel like a daughter. And when I cook stuffed peppers, I remember her not with sorrow, but with the joy of having known someone so kind and selfless.
Want to Read More?
This story is just one chapter in a much larger journey of healing, faith, and forgiveness. If you’ve ever struggled to find your place or felt like the storms in life would never pass, Rising Above Adversity: Healing and Nurturing Your Inner Child may offer the light you need. Order your copy today and take the next step in your own healing journey. Let my story remind you that love lives on—in memory, in food, and in the quiet moments we share with those who matter most.
