Since I found the baby bell peppers and Moroccan peppers at the Grand Frais, I’ve been wondering what I could do with them. Food Network had a recipe that inspired me http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-baby-peppers-recipe/index.html and that I thought would go well with my coquelet languishing in the freezer. The Moroccan peppers, unlike the baby bells, were Mexican hot! Still, the flavor was good and they were probably the best tasting, serious chillies I’ve had since coming to France. Authentic, Mexican food coming to this spot soon!
I took the opportunity to use my new cast iron grill pan, preheated and sprayed with Pam, cooking the coquelet, off flame, between the 2 outside burners of my gas grill. My rosemary pots are looking very good right now, so I decide to combine some with juicy, fresh garlic as a marinade.
The peppers cooked up nicely and could serve as a rich and cheesy, light lunch. Of course, I fiddled with the recipe a bit.
Grilled Rosemary Garlic Coquelet with Stuffed Baby Peppers
1 coquelet or cornish game hen
Salt and pepper
8 fresh garlic cloves, chopped
1 1/2 tbsp fresh rosemary, chopped
1 tsp lemon juice
2 tbsp olive oil
6 slices proscuitto, chopped
2 tbsp olive oil
1/2 onion, chopped
3/4 cup ricotta
1/3 cup grated Parmesan
1/2 cup small peas
Black pepper
16-20 baby bell peppers, tops cut off and reserved, then de-seeded.
Cut the coquelet up the back to remove the backbone, then flatten by pressing on the breast with the palm of your hand and season with salt and pepper. Mix the garlic, rosemary, lemon juice and 2 tbsp olive oil together, smear all over the coquelet and refrigerate for 2 -4 hours.
Fry the proscuitto in 2 tbsp of olive oil until crisp. Remove from the pan and drain on paper towels. Add the onion to the pan, fry until soft, then allow to cool for 10 minutes.
Mix the proscuitto, onion, ricotta, Parmesan and peas together, season with black pepper, then stuff into the bell peppers. Roast on an oiled baking sheet, at 350 F for 20-25 minutes until soft.
Grill the coquelet, off flame for about 40 minutes; 25 minutes skin side down, turn, then continue to grill for another 15 minutes.
Wine suggestion: Chiroubles
The peppers look lovely, but sound as though they would be too hot for me. I do this kind of recipe with small sweet peppers from the garden when they’re ready….soon now! The coquelet with rosemary and garlic must have tasted wonderful!
Hi chaise. The small peppers were sweet. It was only the 2 long pale green peppers that were hot. The coquelet was perfect! Thank you.
I just adore the little peppers! Never had the Moroccan peppers before though… They look similar to the banana peppers that I see here in the store.
Hi Tessa. I thought they might be a type of banana pepper when I bought them but I think banana peppers are sweet. These are definitely not sweet.
Those are lovely little peppers and the stuffing looks delicious!
Thank you Sy.
Perfect garlic and I like the sound of those hot peppers too!
Thank you Dog. Those are good hot peppers!
Those stuffed pepper must taste really good ricotta, proscuitto and parmesan, Yum!
Really good stuffing, even with the hot pepper 🙂
The whole dish looks so beautiful and those peppers are gorgeous – have never seen them here. I´d be going for the hot ones!
Good for you Chica! They don’t sear out all of your tastebuds but are flavorful with a real pepper kick 🙂
Oh, baby! I love me a spatchcocked bird! This looks amazing. Peppers look divine. Buy ’em up!
Thank you Daisy. The peppers are so cute! I have to think of other things to do with them.
Love those peppers!
Thank you Greg.
These are the best-looking stuffed peppers I have ever seen.
Thank you kale. Small, cute with cheese might have something to do with it 🙂
oh my gosh those peppers look so good! I love stuffed things. especially when they are stuffed with cheese.. yummm!
Thank you Erin.
Close to the most beautiful plate I have ever seen!
Thanks bikini.
Oooh, the peppers look so good. Wow.
Thank you Susan.
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Just made this. Absolutely delicious!