Happy Friday, everyone! What are your weekend plans? I hope some yummy food is on your list. Being from the South, my specialty is Southern cuisine, but one of the satisfying things about cooking is that you never have to limit yourself. Bearing that in mind, I thought I would share this stuffed pepper recipe I served one evening when we were having a “Fiesta.” One of the fun things about preparing a meal is creating an excellent presentation – making it as attractive to the eye as it is to the palate. Few foods allow for this better than peppers. Give these a try, they are full-on flavor and beautiful when they’re plated. Have a wonderful weekend!
Stuffed Red Peppers
Servings: Makes 6 peppers
- 6 red bell peppers
- 1 lb. lean ground sirloin
- 1 lb. pork sausage
- 4 mushrooms, chopped
- 1 1/2 cups frozen corn
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons basil
- 1 tablespoon oregano
- 1 can (14.5 ounces) petite, diced tomatoes with juice
- 1 can (14.5 ounces) fire-roasted, diced tomatoes with juice
- 2 tablespoons concentrated tomato paste
- 1/2 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper to taste
- 1 1/2 cups cooked, long-grain rice
- 1/4 cup chopped cilantro
- 1 cup shredded Monterey Jack cheese
Brown the ground beef and sausage in a large frying pan over medium-high heat until cooked almost through. Add the mushrooms, corn, onion, and garlic, and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano, and red pepper flakes. Season with kosher salt and ground black pepper to taste, and cook for 15 to 20 minutes. Stir in cooked rice and chopped cilantro and cook another five minutes or until rice is warmed through.
Cut off tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly brush some olive oil on the inside and outside of the peppers. Sprinkle the inside and outside of the peppers with kosher salt. Before adding stuffing mixture to the peppers, add a layer of Monterey Jack cheese to the bottom.
Fill the peppers to the top with hot meat and rice mixture and sprinkle with cheese. Transfer to the grill and cook for about 15 minutes or until the peppers become tender. Serve hot.
Southern Savorings 