Stuffed Roasted Red Chile a la Richard

We were at the market shopping when we found these fabulous, fresh red Anaheim peppers. We simply could not resist the urge to buy them because they were so beautiful and would make such a pretty dish. So, we bought them having no idea what we would do with them.

We got home and discussed what to do and both agreed roasting the peppers seemed the way to go.  I fired up the gas grill and let it do its thing.

When sufficiently charred, I placed the peppers in a paper bag and let them sit for roughly 15 minutes to cool.  When done, I peeled them (do not rinse them under running water like so many people do because you wash much of the flavor away) and assembled the fixins for dinner.

The net result was a delicious and beautiful Roasted Red Pepper Stuffed with Red Snapper, Tomato, Onion &  Cilantro with a Dashi, White Wine, Cilantro Cream Sauce.


For the Peppers

  • 6 Red Anaheim Peppers, 6″ long
  • 1/4 cup Olive Oil
  • 14 oz. Red Snapper cut 1/2″ cubes
  • 1 cup Onion
  • 3 cloves Garlic minced
  • 4 Roma Tomatoes, seeded and diced
  • 1/4 cup Cilantro chopped
  • Salt to taste

For the Sauce

  • 2 Tbsp Olive Oil
  • 2 cups Dashi *
  • 1 cup dry white wine preferably Chardonnay
  • 1 bunch Cilantro stalks, no leaves
  • 2 cloves Garlic
  • 1/4 cup Cream
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • Salt to taste

Cooking Instructions

Roast the peppers until charred all around.  Place roasted peppers in a paper bag and crimp.  When cooled peel the peppers and set aside.  Do not rinse the peppers as it washes much of the flavor away.

For the Sauce

Heat oil in skillet.  Add onions and sweat.  Add garlic and sauté for 2 minutes.  Add Dashi, White Wine and Cilantro stalks.  Reduce heat and simmer until liquid has reduced by 25%.  Mix butter and flour to make a white roux (uncooked roux).  Strain Dashi White Wine stock into roux pressing on vegetables to extract flavors.  Stir with whisk to avoid lumping.  Set on low and simmer to allow the flour to cook out and you have reached your desired thickness.

For the Stuffing

Add oil to hot Chef’s pan.  Add onions and sweat over high heat.  Add garlic and cook 2 minutes.  Add diced tomatoes and cook for another 2 minutes.  Add Red Snapper and cook 4 minutes or until done.  Add cilantro and set aside.

For the Peppers

Slit and seed the peppers.  Stuff peppers with red snapper vegetable stuffing.  Lightly oil a casserole pan.  Place peppers in casserole pan and put in 350 F oven for 15 minutes to heat through.  Place 2 peppers on plate, cover with sauce and sprinkle with chopped cilantro for garnish.

Serve and enjoy.

* Dashi is a fish stock commonly used in Japanese cooking made with dried Bonito flakes, water and kelp (Kombu).  It produces a mild fish broth with a delicate smokey element.  It’s very easy to make.  Get a post card size piece of dried kelp.  Put it in 2-1/2 cups water and allow to soak 15 – 20 minutes.  When the kelp has softened, put over medium high heat.  Right before it boils remove from heat, add 2 cups dried Bonito flakes and allow to sit.  When the Bonito flakes sink (approximately 3 – 4 minutes) strain the stock through a fine mesh strainer lined with cheese cloth.  Dashi can be refrigerated 4 days or frozen for several months.

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