Regally Stuffed Pepper With Duck, Gouda and Roasted Tomatoes

By Michael Harris-Arzon, The Simplistic Professional

Stuffed bell peppers with chopped meat, cheese and tomato lay on black plate

One of the common “secrets” about entertaining, is that the food must taste good, look deceptively simple and be memorable.  Barring some sort of total disaster, the one thing that is repeatedly talked about, after the fact, is the quality of the food.  We can’t help it…busy people think with their stomachs.  

And no matter what profession you work in, or at what level, our lives are more complicated and hectic than ever before.  Americans need to take some lessons from their European Ancestors.  Long lunches, weeks more spent on actual vacations and an intimate sense of the  family bonds, we seem to have forgotten about.

Cooking at an elevated level is a trick of perception.  Your guests need never know how long something took or how you pulled off such amazing recipes.  They only need to remember the sight, aroma and taste of the overall eventing.


  • 1 Lb. Boneless Duck Breasts, Cut Into Small Chunks
  • 1/4 Lb. Applewood Smoked Bacon, Cut Into 1/4″ Pieces
  • 4 Red Bell Peppers
  • 1 Large Tomato, Sliced Thick
  • 1 Cup Smoked Gouda Cheese, Shredded Medium
  • 2 Stalks Celery, Chopped Small
  • 1 Yellow Onion, Chopped Small
  • 1 Egg
  • 1/4 Cup Panko Bread Crumbs, Seasoned
  • 1 Tbs. Fresh Rosemary, Chopped Fine
  • 2 Tbs. Fresh Parsley, Chopped Fine
  • 1 Tb.s Fresh Chives, Chopped Fine
  • Cracked Assorted Peppercorns


  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, combine your duck, bacon, 1/2 cup of smoked gouda cheese, chopped celery, chopped onion, bread crumbs, egg and fresh herbs.  Mix together well until all ingredients  are combined.
  3. Cut the tops off of your red bell peppers.  Remove the seeds and ribs.  Place onto a baking sheet sprayed with non-stick cooking spray.
  4. Next, spoon your meat filling into the peppers, gently pressing down with the back of your spoon to remove any large air pockets.  Sprinkle with 1/4 of your remaining gouda cheese and then top with a slice of tomato.  Sprinkle each with your cracked peppercorns.
  5. Bake on the center rack of your oven for 25-30 minutes.  Until the meat filling has cooked at the way through and the tomato on top has fully roasted.
  6. Enjoy with your favorite side of rice or pasta.  Your friends and family are sure to ask for seconds, so you may want to make extra!

One Comment Add yours

  1. Reblogged this on The Simplistic Professional and commented:

    I spent so many years putting on events and teaching other professionals how to properly host events to boost their companies bottom line that I forget that I take certain things for granted because they are second nature. The tips and stories i share each day as part of my recipes are a great way for professionals to learn the ins and outs of Simple Entertaining, Michael Harris-Arzon, The Simplistic Professional


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