Those both sound great. My Mom made stuffed peppers the lentils, onion and rice. They were great. I can see it with a Greek yogurt (& mint? & garlic?) sauce.

I made sorranos last year stuffed with sweet Italian sausage & moz. Those were good too.

Very simple, but very good....

Corned beef hash, cheese and pickled hot peppers. The refrigerator pickled peppers in the photo are rocotos. (very hot) Just dice peppers, blend into the hash, top with cheese and bake. I do mine in a gas grill using indirect heat. A 350 oven would accomplish same. When cheese is browned the mess is done. 30 min or so.

Dirty rice and cheese for a stuffing is also great.

jt

jt,

Those don't look much like boats, but I get the idea.

I was also think'n that you don't need to cook a chili boat or pepper boat. You can stuff them with diced tomatoes, cucumber, radish and onions and cover 'em with bleu cheese dressing. Even throw on some ham, anchovies and diced swiss cheese. Chef's salad in a pepper!

Crab, shrimp and avocado in a Anaheim???
Cucumber mango and red onion in a Serrano?

Habaneros..........give to people who really like hot stuff (I can't eat them!.........~grin~).

Deanna

I a couple months ago I stuffed a whole bunch o' sweet red peppers with a beef-lamb-rice-lemon-dill combo. Baked 20 minutes in a little drizzle of water. Froze 'em individually wrapped. For a quick meal, we unwrap a few, defrost in the microwave, sprinkle with cheese, and bake till the cheese bubbles.

Z

One of my good chile-head friends gifted me with a Chile Grill a couple years back. Very functional. Especially for those of us that grill, smoke and BBQ all the time.

I'd like to see a picture of a Pepper Boat. Bet I could make one. Lots of pods turning ripe now.

Shrimp, crab and Avocado sounds fantastic. And Lamb and Beef too. Those two ideas suggest maybe filling a pepper with wild and long grain rice in a Raison and Gran Marnier sauce and laying down skewers on top. Shish-Ka-Bobs!

If you have a boat, you may as well have it haul something!

Most folks know how to make Kabobs. You just push shrimps, scallops, chunks of chicken, beef and/or lamb, in between pieces of tomato, onion and peppers onto a skewer and broil ( Usually over Rice ).

The Gan Marnier Raison sauce? My idea. You can start with stuff like A-1 Sauce or my favorite, Pickapeppa Sauce. Spike it with a bit of Cayenne Pepper Sauce and another bit of Gran Marnier. Marinate the meats for the skewer in part of the sauce overnight and mix the rest into the cooked long grain and wild rice that you'll stuff the pepper boat with. For fun, see if you can light your pepper boats off when serving by finely spraying them with the Gran Marnier! Exercise caution, please.

I still haven't made up a pepper boat yet, but am still just reflecting upon that waking dream I had. As soon as I concoct my first Pepper Boat, I'll post a picture. Perhaps, this coming weekend.

For fun, see if you can light your pepper boats off when serving by finely spraying them with the Gran Marnier! Exercise caution, please.

Sounds a little like a Viking funeral! My ancestors would approve.

Could the pepper boat perhaps have a sail? Maybe a lovely thin shaving of a very hard cheese, popped into it upright.

Or a nice, curly spinach leaf....

Zabby

Man, I'm heading to the dock to watch for the boats.
This is starting to sound like a challenge!!

All I need is some peppers.......... :+(

My poor, sad little bell pepper I chopped into a salad last night would have been more like a kiddie peddle boat..
Tiny, square, no pizzazz.

Nothing like a Flaming Viking Funeral Boat!!

Deanna................just gonna watch on this one.....

I like poblanos roasted first, then skinned and gently stuffed with a mixture of black beans, quinoa, and cayenne. Monterey jack on top and bake till the cheese melts. This is one of our favorite dinners. The original recipe (without quinoa) came from epicurious.com and said to bake them on a bed of caramelized onions.

Melissa

OK, here's a dream in the process of coming true.

The ingredients are assembled ...

{{gwi:899907}}

In the background we have the Grand Marnier, Pickapeppa Sauce, Cayenne Pepper Sauce and some Cilantro. The thing with the trigger is a lighter for lighting candles, ready to set this Pepper Boat on Fire. Not shown is Olive Oil.

I have wooden skewers for the Kabobs and Toothpicks for the oars on the boats. I haven't figure out yet what to use for sails ... suggestings please ...

This recipe will use Chicken, Small Shrimps, Scallops and Beef interlaced with quartered romano tomatoes, small onions, mushrooms and some Anneheim Pepper.

Now, you can use other stuff too, like carrots, small potatoes, broccoli, pineapple wedges, apricots and who knows what else the imagination can pose as kabob thingies. Your choice.

I wanted to use what they call Coulette Steak ( Tri-Tip )which is close to Filet Mignon in character, but cheaper. However I couldn't find any. So I settled on the stewing beef that was in the fridge. Also settled on the shrimps in the fridge, istead of going out and getting some nice big Tiger Prawns. I'll get over it. I have a nice Johannesburg Reisling in the Fridge too.

To make the Gran Marnier Raison Marinade, just spill about two capfull of Pickapeppa in a bowl. Add about a capful of Cayenne Pepper and a small splash of Gran Marnier with some Olive Oil added to make it more and allow the broiler to sear the meats. Swish it around and coat every inch of all meats, except you don't need to do the shrimps. Soak them in lemon juice. Marinate the meat over night.

Keep in mind that the idea here is to create a flavor, not get knock down falling down tanked. Don't overdo it!

Next day, I'll make more Grand Marnier Raison sauce using about the same proportions, but in larger quantity to mix with the wild and long grain rice. I'll also dice onions and Anneheim Pepper to mix in with the rice. You could use diced celery too, but this is about all I can handle right now. This concoction will fill the peppers. The Kabobs will lay over it.

Will Grand Marnier light up? Yes indeed! Tested proof positive!

Tommorrow is ignition day. T Minus 26 hours and counting.

Ever see that well rounded gal on TV, Rachel Ray, Sicilian from New Orleans, I think. She must have a great following. She has great facial and hand gestures ... very communicative. Very Colloquial language. She could be my little sister as she strikes me as just one step away from being a brawler. Do guys like me watch her show? Let me put it this way. When flipping channels and you come across her telling you whats "go'n on" in her concoctions, a guy is given pause to stop.

Since you have to marinade the meats, I don't know that you could call this a 30 minute meal. But it smacks of Louisianna. Grand Marnier, Wild and Long Grain Rice, Cayenne Pepper Sauce, Shrimps and so forth. And what's to stop you from lancing a crawdad or two on those skewers?

Not a thing.

Seen Rachel Ray? Are you kidding me, man? She's a phenomenon. It's easy (for us guys anyway) to understand, but hard to explain. She has some kind of appeal that goes way beyond looks. Her looks are pleasant for sure, but nothing exceptional. Don't you agree? Yet, I've been in more than one bar where her show is a favorite, right along with sports. They will flip right past the cooking channel when Martha's show is on.

Jim

Very nice layout!! Looks almost as good as Rachel Ray. I don't watch the show for her culinary skills.

Thanks for sharing!

jt

With all that Rachel eats in every show, its a wonder she isn't 300+ pounds of fun..

For a Omnivore, Rachel's definitely got that Charisma magic. 48 30 minute meals possible in a day? 300 lbs? I don't think she likes cooking that much. And clearly, she probably has a lot of friends to help out with the Omnivoric dispensing of 30 minute meals. Charismatic and healthy are not a bad combination for an omnivore.

I guess that throws all those theories out the window that say don't mix your carbohydrates, fibers and meats. Maybe that basic food group pyramid from the 60s was right after all.

That's another thing I like about Rachel, she cooks 'Bear' food.

This site could support a Rachel Ray forum. No doubt about it.

I agree with Ken that Rachel is in danger of blimping. I worry about it, but not too much.

Jim

Just hang'n out today with no where to go.

Speaking of blimp'n and gett'n back to the Pepper Boat theme of this post, I went back out and found those Coulette steaks and got some bigger prawns. So I don't have to use those dinky salad shrimps and that stewing beef. Looks like that stuff is destined to be uniquely marinaded and flavored Fajita stuff. An experiment that this situation favorably forces me into on yet another day.

I elected to use Sushi Sea Weed sheets for the sails, but couldn't find it while at the store. I guess I'll just use paper this time. The Seaweed sheets kind of breaks the Louisianna motif anyway. Did the Vikings ever make it that far south from Minnesota for anything other than to kick butt on the Saints? I wonder?!

It's nearly time to launch the boats!!!

{{gwi:899909}}

All those ingredients shown above created enough for 6 pepper boats as shown. I still have some rice mixture left over which I will coat the bottom of the pyrex dish with before sticking all this stuff in the oven.

I'll add some Garlic Bread ( See bottom of Blender Works Thread for Recipe ) and a glass of that Reisling I've got in the fridge just prior to sett'n fire to this evening's repast.

I'm lick'n my fingers here after laying that rice in those peppers. That Grand Marnier Raison Sauce is good and enticing!

Later Gators!

Any of you ever eat Alligator? Different, but tasty if you can come up with some good seasoning. Gator Kabobs! Too bad I don't know where to get gator here in BKF. Last time I had it was in of all places, Connecticut. I guess they got a lot of Cajuns out that way with the fish'n fleet and Quebec nearby.

Slept pretty good on that ... hmmmmm!

Here's how the final launch went.

Laying the keels ...

{{gwi:899910}}

Now it should be clear from the photo that follows that some assembly is required after the bake 'n broil part of this operation ...

{{gwi:899911}}

Out of the oven and after a few minutes of final assembly we christine two Chili Boats ...

{{gwi:899912}}

I regret to say however, that the Viking Funeral Pyre thing just did not work out. I got a small blue flame to pop up once, twice and three times. But in each case, it didn't last long enough to grab the camera and snap a shot. There's obviously a trick to this sort of thing and I don't know what it is. I figured only that the meal needed to be hot enough to cause some vaporization of the alchohol in the Gand Marnier. But alas I can't say I achieved the anticipated ignition of the Pepper Boats, even after pouring way too much Grand Marnier on one of them.

However, all was not a loss. They were delicious, but I don't recommend too much Grand Marnier on them. It does distract from the flavor and that much Grand Marnier doesn't go too well with a Riesling.

Bon Apetit!

The waking dream has been actualized. Thanks for the suggs that drove the final product to this conclusion.

For the sails you an use rice paper which is quite edible. Even some of those thicker stiff rice wrappers slightly dampened to soften them a little. Looks like you have a bit of wild rice there too. yum.. Almost looks like a photo rom a gourmet restaurant!

Great project, bearstate! Thanks for an entertaining series of posts.

Jim

I bet it tasted as good as it looks... now I'm kicking myself for not growing Anneheim Pepper's this year.
I had so many last year and didn't know what to make with them so I ended up giving them away.
I'm for sure going to try this, if I can find some Anneheim's.

Just had a great Viking Motif idea for the sails when 'next time' comes round ... lefsa.

Lefsa? What the heck is lefsa?, you might ask.

Any good Viking would know. Trygve, an old Norge friend of mine from a place where snow mobiles are tinkered together, would surely know. And this might be fodder for another Harvest Forum thread as here in BKF, my chances of finding lefsa on the store shelves is nil. Anybody willing to sport a lefsa recipe here? This stuff can be concocted fancy for Holidays, but for Pepper Boat sails, plain old ordinary lefsa with a little bit of a pepper kick would do.

Lefsa FYI, is the scandanavian equivalent of the tortilla, I suppose, made not from corn or wheat, but potato. And given that Potatos were introduced from South America to Europe back in the time of Charles Darwin, lefsa though traditional, is a fairly recent Scandanavian innovation. It's not a potato pancake. No. It's a kind of potato bread, but very thin.

You can do away with the fork and spoon and use lefsa to grab hold of those kabobs or swish up that rice. If eating breakfast with lefsa, you'd sop up the running sunnyside up yoke of eggs, etc. In other words, this thin potato bread lets you eat with your hands, no matter how messy the food. Good stuff. So take down the sails when ready to make those Pepper Boats disappear.

Yeah, there's the thing. Lefsa. The perfect solution.

The only thing more fun would be to bomb the Pepper Boats with Knadles! You could flip 'em at the boats from a spoon! :o But that's another recipe ... isn't it?

A very entertaining thread!!

Uff da... who doesn't know what lefse is!! Ate it almost daily while growing up. No family gathering would be complete without some.

Would vodka have worked? Perhaps Everclear?

Lots of people don't know what lefsa is.

Try telling them to use their lefsa to swipe up some lutefisk and see what kind of blank expressions you draw.

Lutefisk might have been a nice side dish with these Viking looking Pepper Boats and it goes further back into Scandanavian and Baltic Cultures than Potatos do.

Knadles by the way, can be Scandanavian cuisine too.

Knadles are one of those things that immutably demonstrate the unbreakable relationship historically and culturally between two great cultures, despite their more tragic encounters. Potato Dumplings aka. Knadles are not however, the same as Matzo Balls aka. Knadles. Potato Dumpling Knadles often have bread crusts, diced onions and maybe diced peppers kneaded into them.

While a Scandanavian would flatten their potato dough balls and pan fry them in butter, the other potato dough balls get dropped in boiling water or soup. Later, the thing to do with Knadles is to cover them in gravy like one would for Spaetzle as a side to something good like Rouladen or a Schnitzle. The basic ingedients for each, lefsa and knadles, can be very similar, especially if you have Scandanavian Knadles. Sweedish Meatballs and Knadles on a Pepper Boat anyone?

I did a search on the internet for Pepper Boats and what do you know? I did not dream them up. Like many things, somebody else arrived at the idea before I did, though their version of Pepper Boats differ from what I created here.

There's nothing like a little variety, the spice of life!

Did I actually mention the name Darwin in this thread?

Gosh, I guess I did ...

Diversity is a good thing.