Thursday, July 11, 2013

Have a Happy National July Belongs to Blueberries Month with Stuffed Peppers with Blueberry Barbecue Sauce!

I was very anxious to sign up for Blueberry Month and then once I did, I had no idea of what to make. To find my Thrill on Blueberry Hill, I started by reducing my fresh blueberries.

I had been wanting to make something with some cute, little red, yellow and orange mini-peppers.  I had been trying to find them at the grocery store for over a month.  On one particular day, my husband came in with a bag and it suddenly hit me!  Stuffed Peppers with a Blueberry Barbecue Sauce.  So I pulled the blueberry juice out of the refrigerator and I began concocting my sauce.  Of course, my husband had to contribute to this one.  I had just put balsamic vinegar in the mix, but he insisted it needed apple cider vinegar.  He was right!  While the sauce is sweeter than most we make, the two vinegars give it a very nice balance.  With his help, I found my Thrill on Blueberry Hill!

Stuffed Peppers with Blueberry Barbecue Sauce
By Linda

Ingredients for Blueberry Juice:
3 cups fresh, washed blueberries
3 cups water
1 lemon, juiced

Directions to make Blueberry Juice: 
1.  Place all your ingredients in your crock-pot.  Cook for 2 hours on high, then reduce to low and cook another 5 hours.   
2.  Allow to cool, then strain juice into a large mason jar.  Refrigerate.

Ingredients for Blueberry Barbecue Sauce
adapted from Kate’s Recipe Box
2 cups blueberry juice
1 cup ketchup
½ cup apple cider vinegar
½ cup balsamic vinegar
¼ cup brown sugar
2 Tablespoons grated onion
1 Tablespoon grated garlic
2 teaspoons Worcestershire sauce

Directions for Blueberry Barbecue Sauce:
1.  Add all ingredients to a medium saucepan.
2.  On medium heat, bring mixture to a rolling boil.
3.  Reduce heat and simmer 25-30 minutes, stirring frequently.

Ingredients for Stuffed Peppers:
1 bag mini-peppers (about 12)
1 pound cooked pulled pork, chopped well (I picked some up at my favorite BBQ restaurant)
2 Tablespoons chopped pickled jalapenos 
2/3 cup grated Mozzarella cheese
½  cup of blueberry barbecue sauce
6 slices of bacon, cut in half

Directions for Stuffed Peppers:
1.  Wash your stuff peppers, cut the tops off and remove the veins and seeds.  Dry well.
2.  In large bowl mix pork, pickled jalapenos, cheese and sauce together. 
3.  Stuff peppers with pork mixture and place on foiled-lined cookie sheet.
4.  Once you have stuffed all your peppers, wrap each with the bacon half.  Secure with tooth pick and place back on    foiled-lined cookie sheet.
5.  Place in oven on 250°F for about 2 hours.  This is low and slow, so your bacon will get crispy.  
6.  About half way through, remove from oven and lightly brush peppers with the blueberry barbecue sauce.  Return peppers to oven to continue to cook.
7.  When bacon looks crisp, remove from oven.
8.  Brush the peppers again with blueberry barbecue sauce.  
9.  Serve with extra sauce on the side.

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