bits and pieces

Monday, July 11, 2011

BBQ Charred Mexacali Stuffed Peppers

Stuffed peppers with grilled pineapple and honey + balsamic'd
spring onions.
My cheri and I have a super awesome backyard. Besides being full of mosquitoes.

We have a BBQ, a nice outdoor heater, a fire pit, a sweet green roof, and a bunch of little plants that grow. We like to spend lots of time out there. If you're Canadian and you have a yard, you probably BBQ as much as possible in the summer. And occasionally in the winter if the mood strikes you. O Canada!

The other night we were BBQing and I wanted to do the whole meal on the  BBQ. I was having some trouble coming up with a starch besides baked potatoes/sweet potatoes/corn on the cob. I decided to try making stuffed peppers because I never had before. For some reason they've always grossed me out a little bit. I don't know why, the entire idea of using food as an edible receptacle/serving dish has always weirded me out. Maybe I was traumatized by the '..and then I ate the bowl!' commercials. Thanks Tim Hortons. I just realized your ads have been terrible FOREVER. 



Either way, I tried these peppers and they were actually really really good and surprisingly filling. Yes that's because I ate half a cup of rice (give or take) but still, it was almost a meal in itself. I also remembered that my old roommate used to use the term pepper as a derogatory term for sassy francophone Montrealers. Sassy or not, these peppers look really pretty and you can fill them with whatever you want. You could fill a red pepper with goat cheese, couscous and figs, or fill a pepper with orzo, parmesan and basil. Go wild! Stuff those peppers!
ingredients:
2 bell peppers (wuteva colour)
3/4 cup of cooked rice (I used a brown-wild mix because I'm healthy like that)
1/4 cup corn
1/4 cup black beans
1/4 cup red onion, diced
3/4 cup of salsa/enough to really sauce up your whole mix
a big pinch of salt, couple shakes of pepper
1 small pinch of cumin
a dash of cayenne/tabasco
a couple slices of feta to top your peppers with (you can use any cheese really, I just had feta. It's not remotely Mexican/South-western but hey, I gots to have my cheese)
any south-western garnishes you want (guac, sour cream, more salsa, cilantro, etc)

other things you will need:
a BBQ/you could also just bake these I assume
1 pot of boiling water
a pair of tongs
eat meeee! I'm so full of pilsner
and chorizo!
  1. Cut the tops off your peppers and remove pith and seeds. Fill your pot with water and a pinch of salt and set to boil. 
  2. Blanch your peppers in the boiling water for 2-3 minutes. Remove with tongs (don't burn your fingies!) and cool under a stream of cold water. Turn on your BBQ.
  3. Combine your rice, corn, beans and onions in a bowl. Mix in salsa until your mixture is coated. Add your salt + spices as desired.
  4. Pack your peppers full of your nice-rice mixture. Pack them tightly and then top with cheese. 
  5. Cook them on the BBQ for up to an hour. Top with a bit of guac and sour cream, sprinkle with cilantro and enjoy alongside other deliciously BBQ'd goods. Like that beer butt cornish hen. Not bad, right? 

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