We had fun kayaking and fishing yesterday even though we didn’t catch one single fish. The water was a little rough at first but once we made it to the other side it was pretty calm. I had seriously envisioned myself catching a fish too. Since we were anxious to get out on the water I skipped breakfast (big mistake) so I felt like doo-doo the rest of the afternoon. By 6:00 I was feeling well enough to get dinner started.
I had a few sweet peppers that needed to be used so I decided to create a filling for them. In the past I have stuffed jalapeno, poblano, chili and banana peppers but was curious how these sweet peppers would compare. Although I love the mild to insane heat of the others I was curious how these sweet peppers would compare. My conclusion was that they are just as infectious.
- 6 sweet mini-peppers
- 2 cups chicken broth
- 1 cup white rice
- ½ cup Havarti dill cheese, finely shredded
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 lemon grass leaf, chopped
- Cooking spray
Chop the lemon grass, put in a tea infuser (this step is totally optional). Place the infuser in a pot with two cup of chicken broth. Throw in the peppers and boil until slightly tender. Remove and cut a slit lengthwise in each of them and remove any seeds. These little gems do not have many so it’s pretty easy to do without damaging the pepper. Using the broth from the peppers, add water (if necessary) to make two cups, add the rice and spices. Cook the according to package directions. Preheat oven to 400 degrees F and spray a baking sheet (I use foil) with cooking spray. When the rice is cooked scoop out 1 cup and mix with the Havarti cheese. Stuff the peppers, place on baking sheet and bake for 10-12 minutes. Remove from oven and sprinkle with a little more dill. More dill is better here.
To the remaining rice I added butter and a tiny bit of whipping cream to make it extra creamy. I also grilled some Opa’s Hatch Green Chili Smoked Sausage. This sausage is seasonal-I will be sad when it is gone.
Have a fantabulous day!