If I Were A Bell (Pepper) is a Cuban-inspired appetizer recipe perfect for every guy and doll!
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Welcome to our THIRD Guys & Dolls-themed recipe! We’ll be getting you a complete meal in no time! You can start with this delicious appetizer, move onto the main meal of Duck Be A Lady (Tonight) with a side of I’ve Never Bean in Love Before. All you need is a Dulce de Leche to drink and you’ll be sorted!
Actually have you ever wondered about that Dulce de Leche? If, like me, you thought it was a thick caramel sauce then you wouldn’t be wrong. It appears that the cocktail with the same name as the sauce was invented for the musical. There is an interesting article about it here, which explains a little of the history of how the drink may have become Sky Masterson’s tipple of choice.
Anyway, I digress. At this point in the musical, Sky has suggested to prudish Salvation Army girl Sarah Brown that they go to Havana, Cuba for dinner. He orders them both a Dulce de Leche to drink, but Sarah is concerned that it contains Bacardi. “Only enough to act as a preservative” he reassures her. Needless to say she gets drunk, gets into a catfight, and finishes by singing a song about how she’d like to be a bell. Sounds like a standard Saturday night for me, I don’t know about you.
And if I were a watch,
I’d start popping my spring,
Oh, and if I were a bell
I’d go “Ding dong ding dong ding!”
This recipe uses golden bell peppers and wonderful Cuban flavors that will bring Havana into your home. Well, almost. Loosely based on a classic mojo sauce, the ground pork is flavored with orange, lime, oregano, cumin, paprika and more, then roasted inside the bell peppers. I hope that you go “ding dong ding dong ding” too after you’ve eaten this!
In a large skillet, heat some olive oil. Add ground pork, and sauté until browned. Add paprika, cumin, lime juice, orange zest, orange juice and dried oregano. Stir to combine and add salt and pepper to taste. Sauté for ten minutes over a medium heat.
Prepare the bell peppers by slicing off the tops and scooping out the seeds. Drain the pork and spoon it into the bell peppers. Place them on a baking tray lined with a silicone mat or foil, and roast for 25 minutes or until the pepper is soft and starting to darken.
Serve warm, with optional Dulce de Leche.
- 1 tbs olive oil
- 1 lb ground pork
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tbs lime juice
- 1 tbs grated orange zest
- 2 tbs orange juice
- 1 tsp dried oregano
- salt and pepper to taste
- 4 small yellow bell peppers
- Preheat the oven to 350F.
- In a large skillet, heat the olive oil. Add the pork and sauté until browned.
- Add the remaining ingredients (except the peppers), stir to combine and add salt and pepper to taste. Sauté for ten minutes over a medium heat.
- Prepare the bell peppers by slicing off the tops and scooping out the seeds. Drain the pork and spoon it into the bell peppers.
- Place them on a baking tray lined with a silicone mat or foil, and roast for 25 minutes or until the pepper is soft and starting to darken.