30 August 2010

Scrounging

This was another attack on my crisper full of good intentions.  I bought Anaheim peppers at the farmers' market fully intending to stuff them with something and call it dinner some day.  Time passed, and this afternoon the peppers were still sitting in my crisper, beginning to show their age.  So I dug around for a starting point recipe, inventoried my kitchen and settled on this concoction.  It's a great use for that wonderful artisan bread you bought and then only half finished.  The dry bread soaks up the liquid and holds everything together.  Husband's only complaint was that he wanted more of it, so this will probably appear on my dinner table again. 

Stuffed Peppers 2

8 Anaheim chiles
3 cups cubed bread, preferably old and dry (or use unflavored croutons)
12 ounces shredded cheese. I used a mix of sharp cheddar and Monterey Jack
1 large onion, cut to small dice
4 cloves garlic, minced
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh parsley (could you use cilantro?  Sure!)
2/3 cup flavorful liquid: chicken or vegetable broth, dry white wine

Preheat oven to 350 F

Place large skillet over medium-low heat and add oil.  When oil begins to shimmer, add onion and salt and cook, stirring occasionally until onion becomes translucent, about 5 minutes.  Add garlic and stir until until it becomes fragrant.  Remove from heat and allow to cool slightly.

Combine bread, cheese, parsley, and pepper in a medium bowl.

Scrub peppers, then cut halfway through the stem end and lengthwise down the pepper, making a T-shape.  Use a spoon or your fingers to scrape seeds and membranes out of the peppers.

Stir the cooled onions and garlic into the bread mixture.  Use a spoon or your fingers to fill the peppers with the bread mixture.

Arrange the peppers in a 9"x13" casserole dish.  Pour flavorful liquid over and around the peppers.  Cover the dish tightly with aluminum foil and bake for 1 hour.  Remove foil and return to over for 5-10 minutes until the tops of the peppers are browned.  Allow to cool outside of the oven for 5 to 10 minutes.

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