Stuffed Roasted Peppers w/ Honey Chipotle Sauce

Steven Uwanawich - 1st Place Winner - Mrs. Cubbison's Recipe Contest 2007

Los Angeles Trade Tech Culinary School's 12th Annual Student Chef Thanksgiving Stuffing Cook-Off

• Stuffed Roasted Peppers
• 2 whole orange bell peppers
• 1 whole yellow bell pepper
• 1 whole green bell pepper
• 1 box of Ms. Cubbison's Dressing
• 8 oz butter
• 10 oz. onion diced
• 10 oz. celery diced
• 1 clove garlic minced
• 8 oz. vegetable stock

Chipotle Honey Sauce

• 2 oz. butter
• 1 can of chipotle peppers minced
• 2 oz. honey
• 4 oz. red wine
• 1 oz. Worcestershire sauce
• 1 clove garlic minced

Stuffed Roasted Peppers
Roast all four peppers and peel charred skin. Half orange bell peppers vertically and dice yellow and green bell peppers. Set aside. Melt butter and sweat onion and celery. Add garlic and Dressing and stir until fat is rendered. Add vegetable stock and diced peppers. Stir until liquids are absorbed. Finally spoon stuffing into halved orange bell peppers.

Chipotle Honey Sauce
Melt butter and stir in red wine, chipotle peppers, honey, Worcestershire, and garlic until liquids are absorbed. Drizzle over the roasted peppers.

4 servings

Go back one page