The Bardic Chef: Recipe – Thunderstruck Peppers

I’ve heard legends of this bird, the Lightning Bird, able to call storms to aid it in victory against the adventurers that attack it. Today I was brought the corpse of one, fresh, and ready to be turned into any dish I like. Maybe it’s only my imagination, but I swear that a bite of it’s cooked meat raises the hairs on the back of my neck. Is it the lightning that courses through it, or just the story?


  • 6 large yellow bell peppers
  • 1 lb of Lightning Bird meat, ground fine
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 2 cups of tomatoes, crushed in a mortar and pestle
  • 2 cups of wild rice grains, cooked
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp basil
  • 2 tbsp oregano
  • 2 tbsp rosemary
  • 2 tbsp marjoram
  • 2 tbsp cilantro
  • 2 tbsp thyme
  • 2 tbsp red pepper flakes
  • 1 tbsp olive oil
  • 1 ½ cups of sharp cheese, preferably cheddar


Remove the tops and interiors of each pepper, then rinse well in water. Boil the peppers in a deep stovetop pan for five minutes, then remove from water and turn upside-down to dry.

In another skillet, add oil, garlic, onion, and saute well, followed by the Lightning Bird meat. Brown it all together. All pink must be removed. Add the tomatoes next, the rice, the seasonings, and half of the cheese. Stir mixture, and remove from heat.

Stuff each pepper with the meat mixture, and put in a baking dish greased with either fat or butter, and bake uncovered in a 375 degree oven for thirty minutes. Remove, coat with remaining cheese, and bake for another five minutes. Serve hot.