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One of my favorite ways to prepare peppers in the summertime is to stuff and grill them. There are so many possibilities when stuffing peppers but I usually come back to this particular combination of ingredients....so tasty!
Ingredients:
bell peppers
plum or cherry tomatoes
green onions
sharp cheddar cheese
cayenne pepper
chipotle chile pepper (or regular chili powder)
cous cous OR quinoa (for a low glycemic/ high protien/ gluten free option) *check out the link for interesting facts about this stuff
First, prepare cous cous or quinoa according to package directions. Let cool while prepping other ingredients.
Next, shred the cheese, chop the tomatoes and scallions...
Combine tomatoes, scallions, cous cous, and cheese in a medium sized bowl...
Time to add your spices. I usually go by taste but I would estimate a tsp of chile pepper and a dash of cayenne. Lightly combine with a fork.
Now, cut off the tops of your peppers like so....
FYI, this one had babies growing inside...
And this is my crazy cat who LOVES green peppers and comes running any time he hears them being cut. He practically climbs up my legs every time to get a taste.
Now, spoon mixture into peppers...
Place peppers on hot outdoor grill (OR if you don't have a grill place peppers in the oven on a low rack and broil on high, watching closely)...
On the outdoor grill, once the bottoms of the peppers start to brown and the skin bubbles move to upper rack or lower heat. Grill for about 2-3 more minutes. ENJOY!
I love that the weather is warm enough now to get out the grill and explore new grilling recipes. This recipe is one that I watched Tyler Florence make and my mouth watered the whole time...I had to try it!
Marinade:
1 cup plain yogurt
1 tsp freshly grated ginger
1 tsp minced garlic
1 Tbsp curry powder
1 1/2 lb boneless skinless chicken breasts cut into strips
15 (ish) wooden skewers soaked in water
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low sodium soy sauce
2 tsp red chili paste
2 Tbsp dark brown sugar
2 limes, juiced
1/2 cup hot water
First, mix marinade
in large bowl.
Press or finely mince garlic.
Love my garlic press.
Thanks, IKEA!
Peel and grate the fresh ginger. (At this point you're kitchen will begin to smell delightful...not to 
mention your hands)
Add curry powder
Stir to combine ingredients
Add chicken strips, toss to coat
Let chicken marinate for up to 2 hours.
Now, for the sauce! In food processor combine peanut butter, soy sauce, chili paste, brown sugar, and lime juice.
You can find this red chili
paste in the Asian goods
section of your grocery
store.
If sauce is too thick, gradually add hot water to thin it out.
Now, back to that chicken. Thread the marinated strips on the skewers.
Prepare grill surface by brushing
with vegetable oil
to prevent sticking.
Heat to medium.
Place chicken on grill,
cook approx. 3 min per side
And there you have it, a savory dish that's sure to please even the most finicky of palettes, not to mention great for entertaining! Enjoy!
Another huge perk about moving from our 16th floor apartment to a house with a yard has been being able to grill all the time. We have a gas grill, rather than a charcoal grill, for the convenience. But, nothing beats that smoky taste you get with charcoal. So, my friend Elisa told me about Liquid Smoke, that can be used in marinades or brushed on meats or veggies before grilling. So I put it to the test in this recipe! Also, I went to Marshalls the other day to buy some balsamic vinegar. (*tip* Marshalls is great for buying gourmet cooking oils, vinegars, jams, etc. at a fraction of their original price.) So, I stumbled upon a jar of ground chipotle chile pepper. I've been on the hunt for this FOREVER (along with smoked paprika). This particular brand is by Spice Appeal. I checked out their website and it looks like I got this can of smoked chipotle chile pepper for a steal! Chipotle peppers have a smoky flavor to them so I thought it would be a nice combo with the liquid smoke. For a fresh and favorite zing I combined these with chopped rosemary. (By the way, this recipe is only mildly spicy.)
2 chicken breasts, halved
1Tbs chopped rosemary
1/4 cup olive oil
1/2 teaspoon chipotle chile pepper
slash of Liquid Smoke
First, slice the chicken through the center of the breast to thin out breasts. This allows for shorter grilling time. Then place in re-sealable plastic bag. (Sorry if this picture of raw meat grosses anyone out. I have to admit that as much as I love to cook, I get really grossed out by handling raw meat. I try my hardest not to touch it.)
Combine olive oil, chopped rosemary, splash of liquid smoke, and chipotle pepper ~ wisk to combine
Pour over chicken in plastic bag and toss to coat. Let marinate (in frig) over night or at least a few hours.
Place chicken on hot grill and close top. Grill approximately 5-7 minutes on each side.
And here it is! Chipotle rosemary grilled chicken! It was very tasty.....I think next time I make this I'll add a splash of lime juice to the marinade. (My light was fading for this picture. Nate usually plays ball after work and doesn't get home from the park until 8 ish. So, by this point my stomach was growling up a storm and I was working hard to keep my salivary glands under control.)
One of my favorite ways to prepare peppers in the summertime is to stuff and grill them. There are so many possibilities when stuffing peppers but I usually come back to this particular combination of ingredients....so tasty!
