[CH] Stuffed GREEN Pepper
Doug Irvine (dougandmarie@home.com)
Thu, 24 Feb 2000 10:20:43 -0800
Or red, Or yellow, Or purple, as long as it is a big BELL pepper. I
believe they were originally called bell peppers because they do
resemble a California Mission Bell, and if any of you have not done the
California Missions, do so if the opportunity arises....a soothing,
quieting experience, whatever your religious belief. Now for the recipe,
which Scott has had a preview of!
Chilli Mixture
12 ozs of ground meat, I use half pork half beef, and grind it myself
1 baseball size white or yellow onion, chopped fine
3 cloves of garlic, minced
1 7oz can of green Mexican Salsa, La Costena or Embassa
1 8oz can of niblets, or equivilent frozen corn kernels
1 jal chopped and seeded, or 2 green serranos, same
1 tbls oil...I use pure olive oil, no virgin handy
salt and freshly ground black pepper to taste
In the oil, in a stainless steel pan, simmer the onion, garlic, and the
pepper, until the onion is transparent...move it to one side and cook
the meats, breaking up the pieces, and as it loses its pinkness, mix in
the veggies. Stir this around for a minute or two and then add the green
Mexican Salsa. Let this cook slowly for about half an hour. I had
already four or five small white new potatoes, which had been cooked,
cooled and skinned, and I chopped these up while waiting for the chilli
to cook, then added the corn and the chopped potatoes. Cooked this for
another few minutes, added some Calvin's to taste, use any ground chile
powder, your own if ya got it, and as it was a little too thin for what
I wanted, I added 2 tbls yellow
corn meal, stirred this in and cooked for another five minutes.
Sauce
1 can Rotel, put in blender until liquified, then add about half a cup
of dry red wine, burgundy, or any GOOD drinking red.
Bell Peppers
2 bell peppers good sized, about 6 inches long, cut in half lengthwise
OR as many gypsy or Anaheim or poblano peppers as you can fill and eat!
Seed the peppers, leaving some stem, but remove the membrane also....OR
you can top them about 1/4 inch down, leaving a big void to fill. I
prefer longitudinally! Now get a pot of water boiling, a little salt,
and stick the peppers in there, turn heat down and gently simmer for a
couple of minutes, remove, invert, and let drain on paper towel. Choose
a caserole dish of sufficient size to hold the peppers, spray it with
oil, stuff the peppers with the mess, sprinkle paprika on top, add the
sauce and bake in 350F oven for about 20 minutes. When you serve the
peppers,drizzle the sauce over the tops of them. You will likely have
sauce left over and it is great on poached eggs! This recipe will serve
four, with chilli left over..Enjoy, Doug in BC