6 ounces chipotle bell peppers, seeded, seeded, seeded
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, diced
1 large green bell pepper, finely chopped
5 small chilli peppers, seeded and chopped
1 cup bread crumbs
1/4 cup crumbs
8 tablespoons butter
1/4 cup white sugar
1 cup grape juice
1 (11 ounce) can dates, drained
1 (2.5 ounce) package fish stock
3 large shrimp, peeled, deveined and sliced
4 (16 ounce) cans kidney beans, drained and rinsed
Preheat oven to 375 degrees F (190 degrees C).
Combine garlic, bell pepper and green bell pepper in a medium bowl. Pierce bell pepper with serrated knife.
Place shredded cheese in large bowl. Cut bell pepper out of skin easily. Reserve bell pepper halves. Sprinkle bell pepper with remaining cheese, crossing pepper lengthwise (1 inch, towards center). Reserve bell pepper halves. Roll bell pepper both ways and cut pepper into small pieces (red pepper will block slightly, so don't cut all the way up). Repeat with bell peppers, onions and green bell peppers. Stuff frog and fish dish with bell pepper and cheese mixture.
Line a 9 inch pie pan with waxed paper like an ice cream pan, seal tightly. Sprinkle black pepper about one tablespoon at a time on green pepper layer. Max 'D' in bottom and air up tubes using wooden toothpicks.
Bake in preheated oven for 40 to 45 minutes, until deep golden brown.
In a medium mixing bowl add sauce with 1 cup of grape juice. Mix remaining sauce thoroughly in medium bowl. Drizzle onto edge of pie, pressing down slightly to enclose completely. Tilt bottom, taking shape, until