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RECIPE: Small Stuffed Peppers

17 years ago

Grew Orchid Peppers for the first time this year; one of the most prolific peppers I've ever grown. Been casting around for some way to use them up. Then, out of the blue, we were invited to some folks tomorrow for a sort-of lawn party.

Put the two together and came up with the following. The filling would work well with any smaller pepper, such as Sweet Apple or those baby bells. Would be fantastic, I believe, as a filling for stuffing tomatoes.

Peppers With Chicken-Gorgonsola Stuffing

2 large chicken breasts, poached and diced small

1 cup red onion, chopped and carmelized in 2 tbls butter

3 tbls finely choped sweet red pepper

3 oz Gorganzola, crumbled

3/4 cup (more or less) mayo

Salt and fresh black pepper to taste

About 18 small peppers.

Paprika

Mix together the first 7 ingredents.

Cut an opening on the stem end of the peppers. Remove seeds and ribs.

Fill the peppers with the chicken mixture. Sprinkle lightly with papricka. If desired, replace the neck pieces in the form of caps.

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Comments (4)

woodie
17 years ago
Yum, this sounds just delicious! I don't think I've ever seen small peppers that you mention, but they sound wonderful. I've only recently developed a taste for different kinds of peppers.
gardenlad
Original Author
17 years ago
Woodie, the Orchid Peppers (Aji Flor, actually) are a C. baccatum that lacks pungency. I mean, we're talking 1 Shu. So think of it as a bell pepper, only not as sweet.

What makes it special is it's shape, which looks just like an orchid. It grows green, ripening to a kind of lavanderish (Friend Wife says, "well, orchid"). Really pretty.

However, that filling would work with any small pepper, sweet or pungent. I've since used it in Sweet Apple, for instance. And a friend now uses it with his not-hot jalapenos.

But the fact is, it's good on crackers.

I think mild chilies would be a better choice than really hot ones, though. Something on the order of Fresnos, Poblanos, and Anaheims, for instance. Something that bites back, a little, but doesn't overpower with its heat.
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I'm usually pretty good at imagining what something will taste like, whether from a recipe or a presentation. I more often cook like you did, starting with a result and figuring out how to get there, than with recipes. If I really like the outcome, I'll write it down and try to make it again. If it's reproducible. Like my pumpkin lasagna. The chicken marinade I just made relies on three different remainders of macerating fruit and the ends two bottles of random chili lime sauce. Really good, but never to see daylight again (I'm still revelling in the space opened up in the fridge!--and the chicken was really good). I'm pretty sure I have made up how to do something I'd seen on TV, but can't call an instance to mind today. Your peppers look good! Seeing them on the preview made me think I should replant banana peppers. My little bush bit it in a cold snap a few years ago.
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maggie2094
17 years ago
3 tablespoons of red pepper? What do you expect me to do with the rest of the pepper???! throw it away???! and 1 cup of red onion? is that about 1 medium onion? do I really need to measure the onion?

Actually, I do have a question about this recipe (just having fun with you gardenlad :)

I am not sure about the pepper being raw (for my personal taste). Any problem with blanching or even baking this?
gardenlad
Original Author
17 years ago
Maggie, I've only recently started keeping track of measurements. Believe me, I wouldn't have known how much pepper I used except I first chopped it, said to myself "that's enough" and then measured it for the recipe.

And what I do with the rest of the pepper is eat it raw as a snack.

That's not really true. In this case I was using Small Apple, an Hungarian sweet pepper, and all I did was use a whole one. They're not very big, compared to bells.

No, you don't need to measure the onion. Here, again, I used home-grown that are smaller than what I buy in the market. Added two of them, which made roughly a cup. Your mileage may vary.

Blanching the peppers first might work. Let them at least come to room temperature before stuffing, then pop in the fridge to chill.

For baking I think I would leave out the mayo, and be careful not to overstuff them or the cheese might run out. Rub the outside of the peppers with some EVOO, stuff them with the mixture, and pop into the oven. At a guess I'd say 350 for 20-30 minutes.

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