This recipe replaces all that annoying empty space in peppers with a bounty of flavors, textures, and more flavors. Kobe beef, Tillamook Smoked Black Pepper White Cheddar Cheese, veggies, and rice fill the void.
“This dish was something I was always puzzled by as a kid. Kinda liked ‘em but thought they were usually a victim of overkill – too many notes if you will. What I did love about it was that it’s such a simple, hearty, feel good, all-in-one recipe that delivers real satisfaction every time. My version is a stripped down, faster and (I hope) tastier version of the classic. One of the biggest changes is frying the pepper instead of boiling it. This makes it super easy to peel and really yummy. The Kobe beef and Tillamook Black Pepper White Cheddar doesn’t hurt either!” – Keegan Gerhard of D Bar Desserts
Opened in 2008 by Keegan Gerhard and Lisa Bailey, D Bar is a favorite getaway for those who love dessert, food, wine, and lively conversation. By day, D Bar is a tasty pastry shop and café, and by night becomes a dessert and wine bar with an abundance of culinary delights!Full profile