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Stuff it!

Written by Bill Knutson, The Kitchenless Cook

Saturday, 30 April 2005

Many times when dining out, I try a dish that stands out so much that I must re-create it at home. And sometimes, like this month, it just inspires my imagination. The dish in question is a baby bell pepper stuffed with rock shrimp, orzo and fried calamari that is served at Americano, located in the Hotel Vitale (8 Mission Street). This got me thinking that stuffed peppers would be perfect to roast on the grill. I tried several combinations, but found two that really hit the spot. My first pepper is stuffed with chicken, bacon, mushrooms, basil and tomato. The second pepper has a Mediterranean flavor with a mixture of lamb, potatoes, mint and dates. One of the best qualities of stuffed peppers is that they can be made well in advance and heated just before serving. These recipes will make enough filling for six large or eight medium peppers. Choosing several different colors of peppers will make a beautiful statement on your dining room table. Both of these peppers would go well with a hearty red wine, such as a zinfandel or chianti. * * * Chicken Stuffed Peppers 2 lb. boneless skinless chicken breasts, cut into 1-inch chunks 1/2 lb. Crimini mushrooms, thinly sliced 4 strips thick sliced bacon, chopped 1/2 cup chopped fresh basil (save smaller leaves for garnish) 1 cup cherry tomatoes, halved 1 tablespoon chopped garlic fresh shredded Parmesan cheese salt and pepper to taste 6 large or 8 medium bell peppers Cut the tops off of the bell peppers and remove the seeds. Blanch the peppers in a pot of boiling water or a steamer for 5 minutes. Drain and cool. In a large skillet, brown the bacon over medium-high heat. When the bacon is cooked but not crispy, add the chicken. Stir regularly until the chicken is fully cooked. Stir in the mushrooms, garlic, basil, tomatoes, salt and pepper. Lower heat and let simmer for 15 minutes. Remove from heat and fill peppers. Garnish with cheese and basil leaves. Roast indirectly in the BBQ over medium-high heat or in the oven at 400 degrees for 15 minutes. * * * Lamb-Mint Stuffed Peppers 1 lb. ground lamb 3/4 lb. fingerling or Yukon gold potatoes, diced 6 Medjool dates, diced 1/4 cup fresh mint, chopped 1 tablespoon chopped garlic 2 teaspoons salt 1 teaspoon pepper olive oil 6 large or 8 medium peppers, blanched (see above recipe) Heat a large skillet over medium heat with just enough olive oil to coat the bottom of the pan. Add potatoes and garlic. Stir regularly until potatoes start to brown. Add lamb and stir until brown, then add rest of ingredients. Mix in well, reduce heat and simmer for 15 minutes. Fill peppers and heat in a BBQ or an oven for 15 minutes. Cheers, Bill

Last Updated ( Sunday, 26 November 2006 )