The think I don't love about French Fridays with Dorie is that it makes me try things that I spent most of my formative years trying to avoid.
Like bell peppers.
Deep, deep sigh.
A whole dish centered around one of the foods I like least in the world (it doesn't rank quite as high as shredded coconut or beets, but they are pretty high on my steer clear of list).
Green peppers and I have a long history of not getting along.
When I was a wee one, my mom used to make these stuffed peppers.
I really liked the rice filling. Totally could not deal with the pepper it was stuffed in to.
It doesn't matter.
Bell peppers are not a friend.
Am I the only one?
What to do, what to do?
I read and re-read the recipe.
And no matter how many times I read the recipe, it involved chicken stewed with bell peppers.
Six. Count them - six bell peppers.
This just was not going to do at all.
So, I hang my head in shame as I admit that at this point, I made a mental note of the components and shut the book.
It involved grilling the chicken breasts and roasting a melange of peppers (bell, cherry, jalapeno, cubanelle and some other pepper that I don't have a name for - I think they were cayenne), a couple of onions and a head of garlic (wrapped in foil) in the oven (500F ~30-40 minutes until black blisters appeared). After peeling the blistered skin and removing most of the seeds, I gave it all a rough chop and served it as a condiment to go with the chicken.
Crisis averted - I could eat my chicken naked and let the pepper lovers have at it.
Grilled zucchini strips rolled with a filling of feta cheese and za'atar were the perfect accompaniment.
The zucchini was the highlight of the meal for me. The Dude was happy with his peppered chicken - even if it did chemically deaden all of the nerve endings in his mouth.
Cheating? Creative problem solving? Plain-out cowardice?
This post participates in French Fridays with Dorie. To see other blogged (and more accurate) versions of this dish, please stop by the FFwD site. Dorie blogs about this dish here and the recipe can be found in two parts: here and here.