Peppers

Peppers with three bumps on the bottom tend to be sweeter and better for eating raw.

Peppers with four bumps on the bottom tend to be firmer and better for cooking.

David Lee's Smoked Peppers

Serves 2

INGREDIENTS

• 4 peppers (combination of red & orange)
• 1 small clove garlic, finely chopped
• Zest of 1 lemon
• 2 basil leaves, finely chopped
• 4 tbsp olive oil
• 1 small shallot, finely chopped
• Salt to taste
• Sugar to taste
• White oak wood chips
• Olive tapenade 

1. Preheat  barbecue.
2. Place peppers on the grill and add the wood chips.
3. Cook very slowly in indirect heat for 2 hours
4. Remove cooked peppers, cover with plastic wrap and set aside.
5.  In a small bowl mix together garlic, shallot, salt, sugar, lemon zest, basil and olive oil.
6. Peel the peppers.
7. Cut into thin strips, remove the seeds and discard the skin.
8. Pour the vinaigrette on top of the peppers.
9. Top with olive tapenade.

Roasted Jalapeno Peppers

Roast whole peppers directly on burner or grill.

When they blacken, remove and place in bowl.

Cover with plastic wrap. Peppers will continue to cook and soften off heat.

When done, remove blacked skins from peppers and chop for use in recipe.

Unstuffed Peppers

Serves 4

• 1 lb (454 g) ground beef OR mix ground beef and Italian sausage
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1 14 oz. (397g) can crushed tomatoes
• 1 14 oz can diced tomatoes in juices
• 1/2 cup long-grain white rice, uncooked
• 1-2/3 cups water
• 1 Tbsp Worcestershire sauce
• 1/2 tsp Italian seasoning
• salt and pepper to taste
• 4 bell peppers, seeded and diced
• 1/2 cup mozzarella cheese, shredded
• chopped parsley for garnish

In a large pan over medium heat, brown the ground meat, onion and garlic, breaking up meat with a wooden spoon.

Cook thoroughly so no pink remains.

Drain fat.

Add tomatoes, rice, water, Worcestershirew sauce and seasonings.

Bring to a boil, reduce heat to simmer and cook, covered, 10 minutes.

Stir in diced peppers and cook, covered, 15-20 minutes more or until rice is tender, adding more water if needed.

Stir, spread shredded cheese on top.

Remove from heat, cover, rest 10 minutes so rice absorbs liquids.

Sprinkle with parsley and serve.