Stuffed Gypsy Peppers, Take two!

After our first stuffed gypsy pepper recipe didn't turn out how we hoped, we created a recipe that we like.  We started with the ingredients for a chicken & celery pot sticker recipe and used that mix for our pepper filling. 

Stuffed Peppers

1/2 lb ground chicken
3 1/2 Tbsp low-sodium soy sauce
1/4 tsp sesame oil
2 Tbsp rice vinegar
1/2 tsp dried basil
5 medium peppers (we used 3 gypsy peppers and 2 green bell peppers)
3/4 cup diced celery
1/4 cup shredded pepper jack cheese

Brown chicken with soy sauce, sesame oil, rice vinegar and basil. 

Meanwhile, remove seeds from peppers (We cut a slit in the side, but you could also remove the top).  Cook peppers on a heated grill until skin browns and bubbles up, turning after a couple minutes to get all sides.  Remove peppers from grill, let cool slightly and peel off the outer skin of peppers. 

Mix celery and cheese into the chicken mixture.  Place peppers on individual aluminum foil pieces.  Stuff peppers with chicken mix.  Roll up in foil and heat on grill 3-5 minutes until heated through.

Makes 2 1/2 servings.


Our inspiration came from a Gourmet recipe on Epicurious.com.  Here is the link in case you want to view the original recipe:
http://www.epicurious.com/recipes/food/views/Chicken-and-Celery-Pot-Stickers-358116