Many of you smarties spotted a novel shaped pepper in the shot of my Orange Sesame Ginger Chicken.
Long, narrow, and frequently curved, the gorgeous Sheppard Pepper is an intensely flavourful, fall classic. With its sweet taste and thinner flesh than bell pepper, it is also ideal for roasting and stuffing (I’m not sure why, but the word ‘stuffing’ seems entirely vulgar to me).
Sheppard peppers are commonly grown in Ontario but their appeal has made them a popular export commodity. If you are unable to find sheppard peppers, any sweet pepper will work just fine (including bell pepper).
You can slit the sheppard pepper lengthwise (I think that’s the conventional method), but I decided to do it a little bit differently. The tops of the sheppard pepper are so gorgeous that I decided to clip and roast them along with the peppers. I then filled the body of the peppers with the almond rice mixture, a bit like a stuffed pillow (or stocking out of How the Grinch Stole Christmas).
My roasting method is also a bit unconventional, but who’s counting.
Roasted Red Sheppard Peppers with Basmati and Wild Rice
- 4 red sheppard peppers
- 1/2 cup basmati rice
1/4 wild rice
1 cup natural shaved almond
Preheat oven to 350 F.
Place basmati and wild rice together in a pot on stove. Add 1.5 cups of water. Bring mixture to a boil, add 1 Tbsp olive oil, mix and reduce heat to lowest setting. Cover pot and simmer for 20 minutes or until water has evaporated and rice is cooked. Remove from heat, add a touch of seasoning and allow to cool.
Meanwhile, cut off the ends of the sheppard peppers, removing interior strings and seeds. Place body of peppers in a baking dish and drizzle with olive oil and sea salt.
Bake peppers for approximately 30 minutes or until the skin of the peppers has begun to soften. Remove peppers from oven and allow to cool.
Once rice has cooled, add almonds and mix to combine. Stuff peppers with almond rice mixture.
Photos by Trinity Nutrition