Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
This rather obvious shift from larger stuffed peppers took me by surprise. That said, here's a quick and easy way to enjoy stuffed bell pepper with minimal fuss and without heating up the house.
What's this? I can stuff baby bell peppers and throw them on the grill and call it dinner? Please, tell me more…
Yes, this rather obvious shift from traditional stuffed peppers took me by surprise. That said, here's a quick and easy way to enjoy stuffed bell pepper with minimal fuss and without heating up the house.
Serve these with rice for a full meal.
10-12 baby red bell peppers
1½ pounds ground pork
¾ cup fresh sweet basil, finely chopped
⅓ cup fresh oregano, finely chopped
⅓ cup fresh thyme, finely chopped
1 sweet onion, minced
1 shallot, minced
3 tablespoons sweet white wine or vermouth
Mix pork and other ingredients in a large bowl.
Pack into hollowed red baby bell peppers, skewer and brush with olive oil.
Grill, then add salt and baste with lemon juice.