[CH] green's Stuffed Gypsys With Chipotle Salsa

green56 (green56@PioneerPlanet.infi.net)
Sat, 21 Aug 1999 16:44:25 -0500 

Fellow 'Heads:

Here's the finished stuffed Gypsy recipe.  I'm a *confirmed* stuffed
pepper/meatloaf HATER, and I'm here to tell you, these are the most
delicious stuffed peppers I've ever had!  They've converted me, at least
to these...  <g>  Doubt if I'll ever be able to stomach bells in any
form...

I hope you all enjoy them and they make you groan in pepper pleasure as
they did us here.  Enjoy!!!

green's Stuffed Gypsys With Chipotle Salsa

(My first-ever completely-thought-up-on-my-own recipe is dedicated to
Doug Irvine, who *HATES* lamb, but is a *GREAT* make-up-your-own
reciper, as well as a Fellow 'Head.  He was my inspiration.)

8 Gypsy Peppers
1 lb ground lamb
2 med yellow inions
5-6 (+/- to taste) garlic cloves
1 TBS Mexican Paprika
1 TBS Hot Hungarian Paprika
1 HEAPING tsp cumin
3/4-1 cup (+/- to taste) corse chopped cilantro (no stems)
8-9 Roma tomatoes
8 oz crumbled goat cheeze
1 egg
5 tomatillos (fairly large ones)
4-5 chipoltes (+/- to taste)
1 tsp vinegar
1 cap (+/- 1 tbs) oil

Peppers:

Slice a small section off large end of peppers, remove seeds and pith;
make a tiny knife cut in small end.  Blanch in boiling water just a few
minutes, removing while still crisp/tender and before skin wrinkles. 
Drain.

Brown ground lamb in 10" skillet until pinky/gray, breaking up large
chunks as lamb cooks.  Add one med yellow onion, chopped, and 3-4
pressed garlic cloves.  Cook until lamb is gray throughout and onions
soft but not brown.  Drain off fat, return to stove over low heat and
add the paprikas and cumin, stirring constantly until well mixed. 
Remove from heat and allow to cool to at least room temperature. 
(Allowing mixture to sit in 'frig for one day will allow all flavorings
to 'marry' - I highly recommend it.)

To cooled lamb mixture gently stir in the cilantro, four Romas corsely
chopped, 4 oz goat cheeze and one egg.  Set aside in refrigerator to
chill very well.

Salsa:

De-stem and -husk tomatillos.  Boil these with the chipoltes and 4-5
Romas in one cup water (+/- depending upon size of all - None should be
totally submerged in water.) for about 7-9 minutes.  Remove tomatillos
and Romas, allow to cool and chipotles to steep.

Place tomatillos and Romas in blender (May skin both if a purest...  I
wasn't!).  Add de-stemmed chipotles, and the water all were boiled in. 
Add to this 1-2 cloves pressed garlic cloves and the vinegar.  Mix until
a corse blend.

Fry one med chopped onion in the oil until soft, but not brown, in a
large skillet.  Add the above mixture and simmer gently 5-8 minutes,
stirring constantly.  Remove from heat and strain.

************************************************************************

- Pour just enough of the liquid strained from salsa into a baking dish,
large enough to hold peppers, until the bottom is barely covered. 
(Pitch remaining, or save/freeze as I do for soups/stews/whatevers.)
- Stuff peppers with lamb mixture and place in baking dish.
- Spoon salsa mixture over peppers, covering them as much as possible.
- Bake uncovered in 350 degree oven for 1/2-hour/45 minutes until well
heated through.
- Remove from oven and sprinkle remaining 4 oz goat cheeze over all.

Serve, and ENJOY!  :)

(c) 1999 green


green

P.S.  Still gotta ponder "green's Stuffed Chicken In Creamed Chipotle
Sauce"...  Will get a recipe here eventually...