Guess it’s time for my 15 minutes……
I suppose this probably won’t be the last time I type away as a guest of my significant other and personal chef, considering I also dabble in throwing together easy and often surprisingly delicious meals. I say surprisingly because more often than not, I’m chopping and dicing and saute’ing and grilling without the slightest clue as to what I’m doing. Well, except for grilling. That I do. My weapons of choice are primarily a chopping knife and a good skillet. I don’t measure, I rarely mix, and I never bake. Then again, I don’t blog either. Whoops.
That being said, the following recipe is the result of a thrown-together, shot-in-the-dark attempt at stuffed bellpeppers. Call it luck, call it fortune, but everything fell into place perfectly and the dish became one of my favorite culinary creations to date: Roasted Raspberry Chipotle and Pineapple Terriyaki Stuffed Bellpeppers. Or Belkpeppers, if you like, since these green gems came straight from Belk Farms. Only the best in my kitchen. This kitchen adventure begins with X-Large or Jumbo green peppers – look for dark green peppers that are heavy, shiny, and square so they will stand upright. One pepper per person is usually plenty, depending on the size of the pepper.
Before you begin gutting the peppers, start the stuffing so that it has plenty of time to simmer. The ingredients are simple:
Roasted Raspberry Chipotle Stuffing:
– 1 lb Ground Turkey
– 1/2 white or yellow onion
– 1/4 bunch cilantro
– 2-4 chopped green onions
– 1 box stove-top cous-cous (plain or roasted pine nut)
– pinch of minced garlic (optional)
– 1 bottle Bronco Bob’s Roasted Raspberry Chipotle Sauce
Pineapple Teriyaki Stuffing
(same as above PLUS):
– 1/2 small can water chesnuts
– 1 small can crushed pineapple
– 1 bottle Soy Vay Island Teriyaki sauce (instead of Chipotle sauce)
Get 2 frying pans going on medium-high heat. In each pan, brown the turkey along with minced onions. You want all the ingredients minced up pretty small, to give the stuffing a nice uniform consistency. Once the turkey has browned a bit, dump in the rest of the ingredients for each pan, but don’t pour the sauce in yet. For the teriyaki stuffing, dump in the crushed pineapple as well as all the juice.
Once everything is mixed in well and cooking, and the turkey looks fully browned, turn the heat down to a low simmer, and pour in each of the sauces. Don’t pour in all the sauce – leave about 1/4 of the bottle, we’re gonna use this later. For the Teriyaki stuffing, BEFORE you pour in the sauce, you may need to strain out some of the excess pineapple juice if it’s too soupy. Let both pans simmer with in their respective sauces, stirring occasionally, while you prepare the peppers.
Cut the tops off the peppers leaving a slight inward-facing lip – this helps keep the stuffing inside. Wash the inside and outside of the peppers thoroughly with cold water, and trim any interior ribs that are protruding.
At some point during the preparation of the stuffing, preheat the oven to 350. After the stuffing has simmered in the sauces for about 10-15 minutes, prepare the 2 batches of cous-cous (you don’t need me for this – follow the directions on the box), and dump into the skillets with the stuffing. Mix until the cous-cous is well-coated with sauce and the stuffing is a uniform consistency. This gives the stuffing some “backbone”.
Now it’s time to STUFF! (peppers………not your person. Yet) Determine how many Chipotle peppers you want and how many Teriyaki, and proportion accordingly. Arrange in a cakepan so that the peppers fit tightly and won’t fall over. Scoop out the stuffing mixture and put into the peppers – fill to just below the lip. Drizzle some of that leftover sauce over the stuffing, it will keep everything moist. For the Chipotle peppers, you can top off with some parmesean or mozerella cheese if you’d like (as “she” does). Throw the cakepan in the oven on 350 for anywhere from 15-30 minutes. The longer you bake the softer the peppers will become. I like ’em a little crunchy, so I usually take them out after 15. Use tongs to transfer to serving plates, and let cool for 5 minutes. The insides are HOT! Enjoy with a side of cous-cous, or in this case, “her” garlic parmesean potatoes.
That’s it! Now handing this thing back over to my better half……..