Red Hot Chili Peppers and Kale and Fork Elation

Kale and Shrimp Stuffed Chilis

 

What I've got you've got to eat it with some water.

What I've got, you've got to eat it, it gets hotter

What I've got you've got to taste it, put it in you

Do a dance, wipe the sweat off and you'll get through

I don't ever want to feel

A bland and tasteless way

Take me to the place I love

Send Kale and Shrimp my way

Let me introduce myself. I am Cap.
I love chili peppers.
I cook with them; eat them;
I even stuff them.
They inspire me.
I sing to them.
I sing about them.
I just can't stop
I'll let you guess my favorite group.

Appetizers spiked with pain

Tasting, flying, aeroplane.......

So, this is the place.
You're right on time.
Get out from under that bridge,
get up and jump,
meet me at the corner
and come cook with me.
It'll take just one hot minute so
Let's get started.
Oh!!!! They're red hot!!!

You will need...

12 Hot Cherry Peppers
1 cup of Finely Diced Kale
1/4 Cup Diced Onion
1 Garlic Clove, Minced
4 Slices Thick Cut Bacon
2/3 Cup Half and Half
2 Tbsp Mascarpone Cheese
1/2 Cup Grated Parmesan plus more for topping
12 Medium Sized Raw, Shrimp, deveined and peeled

Preheat oven to 375 degrees.

Slice tops off the peppers and hollow out.
Slice the barest amount of pepper off the bottoms so they can stand up on their own.
Careful, don't slice through. You don't want your filling to seep out.

 Slice and dice the kale, the onions and the garlic clove.

 Fry the bacon. Drain on a paper towel. Chop into tiny pieces.

Discard all but 1 tablespoon of bacon grease.
Over medium heat, add the onions and let soften slightly, about 2-3 minutes.
Add minced garlic. Stir.
Add the kale and chopped bacon.
Stir and let heat through, another minute or two.

 Add the half and half, the mascarpone cheese, a dash of salt, and finally the parmesan.

Don't worry about it being to runny; the mixture will thicken in the oven.
Fill each pepper with the filling, leaving room to place one shrimp in each pepper.

 

Place in a small baking dish.

 Top with a generous amount of grated parmesan.

Bake 25-30 minutes or until the filling has thickened and the peppers are cooked through.

Enjoy a roller coaster ride of flavor!

 My shrimp is like a roller coaster, crazy, baby....
I want to ride...

 Dreams of Kale, it's Fork Elation....
Dreaming kale and fork elation...

So, tell me baby, what's your story?

Where you come from and what you gonna eat this time?

So tell me, hot stuff, are you hungry?

The thing we need is never very hard to find

 How long, how long do I let this ride?
I know I've got to take this to, make this and go hide...
(it away from everyone because it's so good)

This is so damn good, it made me cry.

Thank you! Thank you very much...

 

 Disclaimer: This blog post is not only a tribute to a favorite band of mine but also to my favorite foods (anything spicy). The blog post is neither endorsed nor recognized by any musical group and the lyrics that are sung by the photo bombing chili pepper are only a parody of a true musical genius. My friend, Cap is a red hot chili pepper that followed us home and sings often using parodies of songs he heard while sitting next to The Musical Express, a carnival ride. He loves spicy  food too and is a great cook and a decent dancer.
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