Cookbook Author Chris De La Rosa shows you how to make stuffed peppers with a Caribbean twist on the grill. With rice and shredded salted cod as the base of this dish, it’s enhanced with fresh herbs and the slight kick from finely diced scotch bonnet pepper. Stuffed peppers are great on the grill on oven and makes for a tasty side to your summer bbq.
To learn how to prepare salted fish (salted cod), see: https://www.youtube.com/watch?v=K-4xn6sFpIQ
You’ll Need…
5 bell peppers
3 cups cooked rice (long grain parboiled brown)
2 scallions (chopped)
1/2 medium onion (diced)
1 cup shredded salt-fish (salted cod, prepared)
1/4 scotch bonnet pepper (diced fine)
1 tomato (diced/seeded)
1 1/2 cups shredded cheddar
1 tablespoon parsley
2 sprigs thyme
1 tablespoon olive oil
1/4 teaspoon black pepper
IMPORTANT: Use boneless salted cod and still check to make sure there are no bones as you prepare the salted fish.
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my latest cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502
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