Bell peppers serve as an excellent vessel for a variety of fillings, including meat, rice, and cheese. This recipe presents a delightful fusion of flavors inspired by a cheesesteak, featuring duck as the star ingredient.
Prep Time: Overnight + 15 minutes, Cook Time: 30 minutes, Servings: 4-6
Duck Stuffed Peppers Ingredients
- 4-6 duck breast halves, skinned
- Thai Ginger Teriyaki Marinade
- 2-3 bell peppers
- 1 medium onion, thinly sliced
- ½ lb fresh mushrooms, thinly sliced
- 8-12 slices pepper jack cheese
Directions:
1. The night before cooking, place the duck breasts in a zip-top plastic bag set inside a large bowl. Pour the Thai Ginger Teriyaki Marinade over the breasts and seal the bag. Refrigerate to marinate, massaging the bag every few hours to ensure even coating.
2. When ready to cook, remove the breasts from the marinade and sear each one on a hot grill for two minutes per side. After searing, remove from the grill and slice each breast crosswise into ¼-inch thick slices.
3. Cut each pepper in half lengthwise, removing the core, seeds, and white ribs. To assemble the duck-stuffed peppers, place one slice of pepper jack cheese in one half of a pepper, followed by onions, mushrooms, and several slices of duck. Assemble the remaining peppers and grill for 15 minutes, until the peppers begin to soften. Top each pepper with an additional slice of pepper jack cheese, close the grill, and cook for another five minutes, or until the cheese has melted. Enjoy!
