So my wife’s pottery group came over for dinner this evening. It was kind of last minute, so we figured it would be easy to throw some chicken on the grill. I had found a pepper recipe just this morning so it seemed like the perfect chance to try it. If I didn’t like them at least they wouldn’t go to waste. I made southwestern chicken and also some Italian chicken marinated in Italian Dressing.
If you don’t have a BBQ pan for your grill, I suggest you get one. It made it very easy to cook the peppers and keep them off the grill itself so they didn’t burn.
Members of the pottery group brought some salads and such to round out the meal. I wasn’t going near salad, but one of them had a carrot vinaigrette. Since I liked the honey glazed roasted carrots I decided to try some.
I let the peppers cook as long as the chicken since I’m not really sure how long they cook. As far as I could tell, they looked about the same as any picture of peppers that I’ve seen so I figured they were done.
So when it came time for dinner, I had the most color on my plate than I can recall having in a very long time. I had a southwestern chicken sandwich, carrot vinaigrette, and roasted peppers. OK, maybe I didn’t take a lot of them, but I wasn’t sure I’d like them. Well, I didn’t like the carrots at all. The peppers were interesting. I didn’t care for the texture. I’m not sure if it’s because they were slimy or crunchy. That made it a little hard to take. However, the taste was not bad. I won’t say I like them, but I do think I can work with them. Maybe a different recipe or maybe cooking them a little more (or less) to change how hard or soft they are.
Do you have any suggestions on how I might prepare peppers so that will like them? Let me know.