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Forever Domon
 
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Recipe[M]ay: Chicken Stuffed Red Peppers

Nice simple Recipe[M]ay thread today that you can make in about half an hour, but it seems fancy for a special occasion

Ingredients:

#1) 3 red peppers
#2) 1 yellow onion
#3) 1 inch long piece of ginger
#4) 2 cups cubed chicken
#5) 1/2 cup rice
#6) Cottage cheese or ricotta
#6) Salt, pepper, spices to taste

The first step is to hollow out and prepare your peppers. Be sure to remove all the seeds and cut a big enough hole in the top, but still have a lip to keep your stuffing in. If you anticipate not having enough stuffing, save the pepper tops to seal them during cooking



Skin and roughly chop your onions and ginger (fresh ginger smells and tastes great, but has a really strong flavor, so adjust for taste). Be sure to not chop the onions too finely as you dont want them to turn to mush.



What makes this recipe so quick, is that you can do multiple steps at the same time. Saute your onions and ginger lightly so they are about 80% cooked, boil your chicken in a broth until cooked for safety, you want it to be cooked through enough that you can pull it apart with your hands, and prepare your rice, once again, cooked about 80%



Put all your ingredients in a large bowl, it should roughly be a 1:1:1 ratio, although slightly less onions is acceptable.



At this point, slowly add ricotta cheese or cottage cheese, until the mixture starts to stick together. The amount this takes will vary, also add your spices at this point and mix well



Put your pre-hollowed peppers in an oven pan which you coated with olive oil. I also like to coat the outside of the peppers with a coat of olive oil so they get a nice glaze when roasting.



Now stuff your peppers full of the mixture, dont be suprised if it takes more than you expect. I thought I was going to have way too much stuffing, but it filled 3 large peppers about exactly right.



Finally, bake on 300 for approximately 20 minutes, and then take out and enjoy. You can braze the tops if you would like a crusty sealed pepper as well, I chose not to this time.



Nice easy recipe that looks fancy for guests, and tastes excellent in my opinion. The combination of vegetables chicken and rice make for a filling meal where about half a pepper would be appropriate for each guest.

Hope you all enjoyed
Old 09-26-2009, 06:00 PM Forever Domon is offline  
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TommyTheCat
 
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thats looks pretty damn good.
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Old 09-26-2009, 06:58 PM TommyTheCat is offline  
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Forever Domon
 
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Oh, those werent cooked in the microwave, just for the record. Just took the final picture in front of it. You need a real oven
Old 09-26-2009, 07:50 PM Forever Domon is offline  
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3nk1du
 
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looks damn good, btw I have the exact same microwave
Old 09-26-2009, 10:35 PM 3nk1du is offline  
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malamute face
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How weird this thread is, because a couple of days ago, for the first time in my life, I decided to stuff baby sweet peppers with a beef + brown rice + tomato sauce + spices recipe.

I bought the peppers at Costco and ate some of them raw with hummus, and saw that I had about 2829832982 too many leftover.

I bet ricotta makes it so much creamier and sweeter.

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Old 09-26-2009, 10:57 PM malamute face is offline  
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malamute face
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Unrelated, today my homies and I met up at Pizzeria Luigi in Downtown San Diego for a few slices. I got two slices that had ricotta:

1) Meatball and ricotta
2) Spinach and ricotta

And HOLY FUCK, ricotta on pizza is amazing.

k thx
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I breathe my husband Serv0h's soul and I sniff his boxers + farts
Zerokewl is my twin at everything and my long-lost BFF that I never knew I had until like March
I luv uterus
Growler & I hate olives <3
Pyramid is my speakerhumper BFF

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Old 09-26-2009, 10:58 PM malamute face is offline  
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diearzte2
 
If I stuff pepper I like to blanch them for a few minutes in just boiling water before putting them in the oven.
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Old 09-27-2009, 12:00 AM diearzte2 is offline  
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Forever Domon
 
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Yep, thats pretty standard diearzte2. This was kind of a from-my-head recipe, so i decided I wanted them a little crispier and chose not to. I ate them by slicing them up into 8ths, and eating them like hors d'œuvres. I think if i had blanched, the pepper would have been a little too floppy to support the filling

Also, yes cindy, the ricotta makes the whole recipe, the rest is just filler basically
Old 09-27-2009, 12:24 PM Forever Domon is offline  
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Forever Domon
 
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aww, i get busy for a couple of days and i come back to a nice PM with 500 points . Yay frontpaged, thanks sanjay
Old 11-04-2009, 05:52 PM Forever Domon is offline  
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alehark
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Just made this tonight... pretty phenomenal. Thanks for the recipe!
Old 07-08-2010, 06:30 PM alehark is offline  
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Sage2k
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This looks good, im going to make this tonight except with green peppers (red ones were way too much)
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Old 07-14-2010, 11:08 AM Sage2k is offline  
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