Stuffed Hot Peppers with a side of stuffed peppers
Here we have several types of peppers to choose from. In this case, the featured stuffed pepper is veggie-based, with a side of meat for those carnivores out there. To top off the meal is an Arugula/Curly Endive Salad with a Garlic Balsamic Dijon Vinaigrette and a side of Toasted garlic and herb Italian bread with Mozzarella cheese. The featured peppers are Hungarian Wax and Jalapeno, which were stuffed with a Habanero Corn, Mushroom, and Onion filling (among other things.) The peppers on the side were Bell peppers stuffed with Ham, Italian Sausage, and Tomatoes (among other things,) and topped with mashed potatoes.
Hungarian Wax Peppers
Panko Bread Crumbs
Apple cider vinegar
Baby Portobello mushrooms
Long Red Florence Onion (home grown)
Curly Endive greens
Garlic and herb Italian bread
To make stuffed Hungarian Wax/Jalapeno peppers:
1. Take a quantity of fresh peppers and do not cut completely open as normally might. Instead, place a pepper on a flat surface and find the peppers center of balance, or closest approximation. Visualize an exact middle of the pepper in this way, and cut a vertical line from top to bottom, widening cut slightly as necessary to allow a spoon to scrape out the insides. Try to make the cut as small as possible.
2. Prepare two ears of corn, and slice down cob with a knife to remove kernels. You may do this raw.
3. Preheat your oven to 325 degrees F.
4. Prepare other fresh ingredients as required (sliced mushrooms, garlic cloves, onion, and habanero.)
5. In a skillet, add some oil and then add onion, garlic, mushroom, and habanero pieces. Cook for about 10 minutes, stirring frequently.
6. Add the corn kernels, 2 teaspoons cumin, 1½ tablespoons oregano, and a bit of sea salt. Cook for another five minutes.
7. Using a teaspoon, stuff the prepared peppers with skillet mixture. Place peppers in a greased oven dish close together. Sprinkle on some mozzarella cheese.
8. Cook peppers for 45 minutes.
To make garlic and herb bread:
1. Slice some bread. Butter on one side and add some mozzarella pieces. Toast in a skillet until done.
To make Arugula/Curly Endive Salad with Balsamic Dijon Dressing:
1. Wash your greens and set aside.
2. In a small bowl, place 1½ tablespoons balsamic vinegar. To this add: 1 garlic clove pieces, 1 teaspoon Dijon mustard, 1 teaspoon basil, a small amount of sea salt, and 3-4 tablespoons oil. Mix as required.
3. Toss dressing with salad greens. Serve.
To make Stuffed peppers with Italian sausage, ham, and tomatoes:
1. Start by peeling a few potatoes, and then boiling them until soft. Strain out the water and return potatoes to pan.
2. To pan add a quantity of soft cream cheese and mix well. As necessary, add a teaspoon of butter, and mix again. As necessary, add some milk and mix again. Repeat adding butter and milk until potatoes have reached desired consistency
3. Preheat oven to 375 degrees F.
4. Prepare a quantity of red or yellow bell peppers by slicing through the top as you would a pumpkin. Scoop out the insides and then set aside
5. Place some water in a pan high enough to mostly cover peppers. To this, add some apple cider vinegar. Place peppers in water/vinegar mixture and bring to a boil (about 5 minutes.)
6. Prepare a quantity of sausage by removing the casing.
7. Place sausages in a mixing bowl, along with some ham cubes, and a can of diced tomatoes with juices.
8. Mash these things together until mixed.
9. To mixing bowl add: 2 eggs, some milk, some parmesan cheese, some sea salt, and some Panko bread crumbs. Mix well.
10. Grease an oven safe pan.
11. Using the partially boiled peppers from earlier, stuff peppers with Italian sausage, ham, and tomato mixture. Sprinkle some parmesan cheese and panko bread crumbs on top.
12. Bake for 30 minutes on 375 degrees F.
13. Top finished pepper with mashed potatoes and a bit of parsley. Serve.