Aruban Keshi Yena-Inspired Pepper Bake

Ingredients

• 12 oz boneless chicken thighs, cut into bite-size pieces
• 2 large bell peppers, halved lengthwise and seeded
• 4 oz Gouda or Edam, grated
• 1/3 cup pitted green olives, sliced
• 3 tbsp raisins
• 2 tbsp neutral oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 ripe tomato, diced, plus 1 tbsp tomato paste
• 1 tbsp capers
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Rub the pepper halves with a little oil and salt, set them cut side down on a sheet pan, and roast for 15 minutes while you make the filling.
2. Pat the chicken dry and season it. Heat the oil in a skillet over medium-high heat and brown the pieces for 5 to 6 minutes, turning, until well coloured.
3. Add the onion and cook for 5 minutes until soft, then the garlic and tomato paste for 1 minute, until the paste darkens.
4. Add the tomato, olives, raisins, and capers with 1/4 cup water and simmer for 8 to 10 minutes, until the chicken reaches 165F (74C) and the mixture is thick with no free liquid.
5. The filling must be dry enough to mound on a spoon. A loose one will flood the pepper shells and steam the cheese instead of browning it.
6. Taste and season; the olives, capers, and raisins should read as salty, sharp, and sweet all at once.
7. Turn the peppers cut side up, pack in the filling, and cover with the grated cheese.
8. Bake for 15 to 18 minutes, until the peppers are tender and the cheese is melted and browned in patches. Rest 5 minutes and finish with the fresh herbs.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.