(raw vegan, gluten-free)
These babies are perfect for a soirée or just for snacking. They’re not only uniquely tasty, they’re sexy yet rustic and simple!
I was inspired by one of my all-time favorite small bites, “slow-cooked and stuffed baby cherry chili peppers”, courtesy of Jamie Oliver’s wonderful book, The Naked Chef Takes Off. I don’t know why in the world I didn’t try this before now, because the results are so uncannily close to the cooked pepper version it’s amazing. Jamie’s recipe calls for fresh cherry peppers roasted in a whole bottle of extra virgin olive oil (the method results in cherry pepper infused oil, which can be used again). Since I’ve lived in Central Florida, I’ve been unable to find fresh cherry peppers, which is fine because you never know how much heat those babies can pack and raw just may be a little too intense for my taste, anyway.
These baby bell peppers are a perfect substitute, lovely in their color varities, and can be seasoned to closely mimic a cherry pepper. These days, most grocery stores seem to carry them. The only other modification to be made was substituting dulse flakes in the stuffing instead of chopped anchovies – another perfect solution as the dulse is similar in saltiness and nuttiness. Be sure to “marinate” the baby peppers as long as possible (up to 36 hours) since the softer they are, the better. Recipe follows. .
1 pint baby bell peppers in assorted sizes and colors
a big handful each of fresh chopped arugula, parsley, and basil
2 tbs capers, drained and chopped
2 to 3 tbs dulse flakes
1 red chili pepper, cut into chunks (do not omit seeds)
1 fat garlic clove, smashed
sea salt & freshly ground pepper
extra virgin olive oil
high quality aged sweet balsamic vinegar
Slice the larger peppers lengthwise, and cut the tops off of the smaller ones. Remove any seeds or membranes. In an air-tight container with a lid, season very liberally with sea salt, add a sprinkling of black pepper, the garlic clove, and the chili pepper. Toss well, cover, and refrigerate for at least 12 hours. At the end of this 1st stage of marinating, drain any water released from the peppers. Add a good drizzle of extra virgin olive oil, more sea salt, and toss. Cover and marinate for at least 6 more hours.
Dehydrate the peppers for 1-2 hours at 110 degrees. Remove just before stuffing.
Meanwhile, to make stuffing, combine all the herbs, capers, dulse flakes, a teaspoon or so of sea salt, some black pepper, and a modest drizzle of olive oil just so that it helps bind the ingredients. Remove the garlic clove and chili from the baby pepper container. Very finely chop 1/2 the garlic clove and 1 segment of the chili pepper, or to your liking, and add to the stuffing. Gently toss to combine all stuffing ingredients.
Using a spoon, gently stuff the peppers and arrange on a serving plate. Finish with a drizzle of balsamic vinegar and serve.
These peppers are best served slightly warm or at room temperature. They make excellent leftovers the next day, eat ‘em right out of the fridge.
<3, JMK
