We couldn't even talk to each other during dinner, the food was so good. Just kept shoveling it in.
Stuffed sweet red peppers from Happy Quail Farms in East Palo Alto. The filling was dried Red Nightfall beans -- what a great name -- from Rancho Gordo in Napa. Once the beans were cooked, we mixed them with some patio oregano, sauteed onions from Tomales, garlic from somewhere on the Marin coast, salt, oil (today we're using The Olive Press from Glen Ellen in Sonoma) and a good shot of Happy Quail's dried, ground paprika. All stirred together with some grated Monterey Jack cheese from Straus Family Creamery in Marshall. Proportions are entirely up to you.
Lay the opened, deseeded peppers in a baking pan, fill with mixture, add an ounce or so of water to the bottom of the pan, cover with foil and bake at 350 for about half an hour. Remove foil, top each pepper with halved cherry tomatoes (patio-sourced, in our case) and return to oven -- broil, if you prefer -- until you can't stand it anymore.
This is a kind of cocina nuevo rancho (ancient California cooking, 21st century). I'm so glad I'm not allowed to use cumin in this eat-local challenge; mighta muddied up the whole dish like a bad watercolor painting.