Before I let you know about how I stuffed the chili's and how they were cooked, let me reply to my massive fan club (all 3 of you , thanks!) about my question of what to do with the chili peppers I got.
Suzer: Yup, chili was on the agenda. In fact that'll be tonight's dinner. I just picked up 5 pounds of lamb off-cuts for a dollar yesterday. This morning I seared the fat and it's in a big pot of boiling water. I'll get more than enough meat for the chili, plus some good skimmed fat for cookin', and then a load of lamb stock for soup. The chili should come out to around 60 cents a serve, cool. Hmmmmm, lamb chili... I'll let you know how it tastes. Oh, I was planning on roo chili (like you suggested) but couldn't pass up the lamb deal.
You should be glad you won't be here later this week as it'll be back in the 40's for a couple of days; definitely pool weather :)
RunninL8: Pizza... drool... We have it about once a week. Thanks for the dough recipe, it's almost exactly the same as mine except I don't put the herbs in the dough cus someone here (BIL) doesn't like it like that. I think it's very cool that there's still folks in the US (sorry, Alaska) that make traditional Italian pizza, very very healthy and tasty. How many blokes do you know who have 2 pizza stones and use them regularly? They're great for cooking biscuits and some breads on too :)
The pizza last night was a bit of sauce (tomato, herbs, garlic), cheese, lots of peppers, a bit of bacon, shrooms, and smoked oysters. It was gooooood... BTW have you ever had a BBQ Roo pizza?
OT for runninL8: WP is a solitary, so is MIL (she's been reading runes for over 80 years), and BIL is a wiccan who chairs the local Uni religious centre.
Arvay: When you eat spicy food in hot weather it actually cools you off. Why? Cus all them spices dilate your capillaries so you blow off heat. Most cultures in hot climates have been doing this millenia before a/c was invented. It's cheaper too :) And tastier :)
I did stuffed chilli's for two nights in a row as a side dish for 3 of us (BIL is a wussy food weenie) so we obviously were on the same wavelength. Yes, cheese was involved :)
Ricotta Stuffed Chilli Peppers!
Mmmmmmmm, tasty and tangy.
Here's what the chilli's look like:
On a scale of 1 to 10; with a bell pepper (called a capsicum down here in Oz) being zero, a jalepeno being a 4, a habenero (sp????) being 8, a thai chilli being 8.5, and the ungodly horror that grows in India (your fingers blister if you touch it and eating one seed of it will leave your mouth in agony for up to half an hour) being 10 zillion gajillion; I'd say these come in around 1 or 1.5. In other words, not very spicy at all, but just enough to taste it.
Take two of the peppers, slice them lengthwise, take out the membrane and seeds. Next, mix 1/2 to 3/4 cup of ricotta cheese with a tsp of sea salt, 1/2 tsp dried mint, 1/2 tbsp of dill weed, and 2 tsp of corn starch (called corn flour down in Oz).
Place the halved chillis on a baking tray and fill with the ricotta mix. Then generously sprinkle bread crumbs over the top of each (there'll be four!) and pat them down a bit. Sprinkle with sea salt and ground cumin powder. Drizzle with a bit of olive oil.
Then bake them suckers! Around 180 C (350 F) for 15 to 20. Then turn the heat up to 220 C (425 F) for a couple of mins to crispy up the top. You'll know they're done with the tops are crispy but not burned.
Makes a great side dish, each person gets one of the halved chillis to go along with whatever else you are making for dinner.
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