Whether it was a random Food Network inspiration, or based on some conversation that my aging brain has decided to forget, Sarah and I started dreaming about stuffed peppers. Of course, within a dream, you can fill your peppers will everything I suppose; beef, turkey, Smurfs, or even circus clowns. OK wait, back to reality. I figured it would be a good idea to go ahead and pick up some goodies for a surprise stuffed pepper dinner. So this is exactly what I did.
Figuring it would be quite hard to find ground circus clown, I picked up a package of both ground sirloin and ground pork. Along with my meat base, I picked up zucchini, 5 bell peppers (3 yellow/2 green), mushrooms, a red onion, and fresh cilantro. At home I roasting off the vegetables, while browning the meats. Deciding to loosely follow a Latin theme, I included whole coriander, cumin seeds, salt, pepper, ancho chili powder, and a dash of generic chili powder. After the vegetables were roasted and cut, I combined everything in a bowl. A little knife work to hollow out the 4 remaining peppers was all that was needed before the stuffing took place. Each paper took 1/2 pound of meat, and spent the next hour on the BBQ. With enough moisture left in the vegetables, the peppers roasted to perfection. The bottoms of each pepper was caramelized almost black from the BBQ, and tasted so sweet that it was like eating vegetable candy. I’m almost certain this could easily become a regular part of the summer repertoire.
*Edit – I forgot all about the pile of fresh cilantro. I know it’s not everyone’s bag of tea, but I put some in with the meat, and then again during the stuffing. Yum!