Barbara Bretton: Wish You Were Here

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The Food Goddess is in the Kitchen! I am delighted beyond words to present my friend, my pal, Kali Amanda Browne (daughter of the beauteous and talented Marie) aka The Food Goddess. Enjoy!

Seafood Stuffed Peppers

I have this beautiful image in my head about a tray of stuffed peppers. It is not clear if it is a memory of a party, the echo of a dream I once had or pure fantasy on my part (if men fantasize about sex every 7 seconds, I reserve my naughty thoughts to scrumptious food). Red, green, yellow, orange and purple peppers, their caps slightly askew like funky berets, sitting in a white sea of cooking wine, with basil leaves floating in it like emerald waves.

There is something absolutely fantastic about stuffed peppers. It's like a magic show wrapped in a musical or like pop-up books about mythology. It is a meal in a tiny package that packs an awesome punch - which is not to say that it always has to be hearty, it can be as delicate as a proper lady. Of course, I love the idea of using the pepper as an edible container: delicious and utilitarian!

Bell (or sweet) peppers are an excellent source of vitamins A and C, and calcium. They are also known as capsicum and pimentos. They are meatier than their hot counterparts.

When buying bell peppers, make sure they'll stand when cooking and that they are firm to the touch - no soft spots, or wrinkles in the skin. Cut off the tops at least one finger width or about between a quarter to half an inch from the top and keep aside. With a pairing knife, core and seed the peppers. Some people blanch or parboil their peppers, between 5 and 10 minutes, though I see no reason to do this if you are making the meat stuffing with the tomato sauce. Of course, this depends on cooking times and methods as well as how well cooked or crunchy you prefer your peppers. We like a little bite.

Traditionally a tomato sauce is to cook the stuffed peppers, but you could use cooking wine, vegetable stock or even water to steam the vegetables. I encourage you to learn more and find new ways to prepare food - if nothing else to keep it interesting and thrill your taste buds with the same care you pamper other parts of your body and soul.

Cooking and eating are both arts: perfection is rare, excellence is about the sum of the parts, and consistency can bring you joy. Real pleasure to me is playing a variation on a theme. Take what works, then add and subtract elements to create something new and unexpected!

The most common recipe for stuffed peppers includes rice and ground beef in a tomato sauce. You can use chopped chicken (breast meat), chopped onions and a mild cheese, such as mozzarella. You can also do a vegetarian stuffing with couscous, tomatoes, black olives and feta cheese. You can use any vegetables that you think might go well together in a traditional stuffing: scallions, celery, mushrooms! Another formidable combo includes ground pork, onions, capers, lots of garlic and milk soaked pieces of bread. In fact, you may convert any stuffing for stuffed tomatoes and get new and exciting results. Creamed vegetables make for an interesting possibility, if you enjoy such things. I also think a tomato, breadcrumb and anchovy stuffing would be awesome!

My fantasy for weeks was about a seafood stuffing. I was looking for a shrimp and crabmeat combination, with couscous and dotted with cream cheese for a tangy finish. Ultimately, this is what I came up with and I share it with you to get you started on just one variationÉ You can make the stuffing a day ahead and bring to room temperature before stuffing the peppers. This was the first time I made it and we can hardly wait for the next time!

Seafood Stuffed Peppers

2 large bell peppers
1 medium shallot
4 medium garlic cloves (finely chopped, 1 crushed)
1/2 pound shrimp
3 medium scallops
1/2 cup orzo

1/4 cup mayonnaise (to bind, you can use plain yogurt or sour cream)
4 scallions (green parts)
1 tablespoon capers
1 teaspoon lemon juice

1/4 cup plain breadcrumbs
2 tablespoons Parmesan cheese
garlic powder
fresh ground pepper
salt to taste
1 tablespoon olive oil (plus 1 tablespoon unsalted butter)

Turn the oven to 350° F. Start boiling salted water.

Cut the tops off the peppers (about 1/4 inch from the top) and put aside. With a long knife, core the pepper and remove the veins. Carefully place in pot of boiling water and blanch for about 5 minutes. Carefully remove, using tongs, and set aside. Cook orzo in same boiling water for approximately 10 minutes (or to package instructions). Drain.

At the same time, in a small pot, boil the shrimp until they turn pink (this will take about a minute). Set cooked shrimp aside to cool off.

Heat up olive oil and melt butter over medium heat, sautŽ garlic and shallots until translucent. Transfer to a bowl; add mayo, lemon juice, pepper, chopped scallions, chopped capers, and orzo. Chop shrimp and scallops and fold into mixture.

Season breadcrumbs; in a small bowl, mix with cheese, garlic powder and pepper.

Place peppers on baking pan and spoon mixture into peppers, top with breadcrumbs. If you wish, you can drizzle with olive oil or cooking spray to give them an even golden glow in the cooking. Add 1/4 cup of water to the pan and bake in over for 30 minutes or until breadcrumbs are golden. Bake the tops as well and use as garnish.

You can email me at kali.templeofdoom@gmail.com.