Roasted Surf-N-Turf-Stuffed Bell Peppers

This is the true Omnivore's Dilemma...
(Having limited space with an unlimited appetite) 

Let's take a walk through how I make these and keep in mind that you can substitute almost anything in here.

Get a casserole dish (I prefer stone) and oil it moderately.   Place in your bell peppers (red, orange or yellow), remove the tops and excavate the seeds.

(I might add that there is a large mushroom in the photo.  This was made part of the meal under extreme duress.  I in no way endorse this fungus as an additive or focal part of any edible meal.)

However, if you happen to enjoy mushrooms and would like to include them, there is an easy solution.  Simply reevaluate your own existence as well as your decision-making paradigm that led you to this point in life and begin the repentance process.

Here's how I make it:
Turn This (red, yellow and purple potatoes)
Into This
And This (diced red onions)
Into This
Separating about 2/3's to marinate (balsalmic, brown sugar, salt, pepper)

Transform This (yellow Serrano peppers)
Into That
(keep or discard the seeds depending on how much heat you want)

And Start Stuffing

Here is a list in the order that it was added to the pepper:
Potatoes, Marinated Red Onion, Shrimp (thawed, uncooked, no shell), Minced Garlic, Spicy Breakfast Sausage (ground), Pieces of Pastrami, Yellow Serrano Peppers, Ground Turkey, and Marinated Onions again. Try and get an even distribution throughout if possible.  You can add seasonings and flavoring oils to any and all phases of stuffing the bell pepper.  I used a sweet mesquite and garlic olive oil on the potatoes, a northwoods seasoning (all purpose steak and poultry seasoning) and pepper for the ground turkey.

Cook @ 400 Degrees.

If you are somehow contractually obligated to add mushrooms, then place in the casserole dish by itself to be added on top later on.

After 40 minutes remove the casserole dish from the oven, LIBERALLY apply a layer of Marscarpone Cheese (DO NOT SUBSTITUTE FOR ANOTHER CHEESE) and chives.  Then place 1/2" squares of raw bacon generously on the top of the cheese.  If you have a mushroom, now is the time to defile your pepper by adding it to the top.  At this point, I also add in any extra potatoes and marinated onions to the casserole dish itself along with some seasoning for a nice side dish for your plate.  

Return quickly to the oven for an additional 20 minutes @ 400 Degrees.  
Now set the oven to Hi Broil until the bacon is crisp, but not burnt.
Take it straight from the oven to the table with fresh chopped green onions, red onions and sliced roma tomatoes for toppings if desired.

This is a new favorite for the Jones Household.  You typically can eat out of it with a fork, but we prefer to eat it like a taco so that you get that good roasted red pepper flavor in each bite.


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