Jan 25 2010
Spin on another Family Favorite
Lifted from the IrascibleChef Blog http://www.irasciblechef.com/spin-on-another-family-favorite/
Baked stuffed bell peppers, the way I’ve had them since I was a child was delicious and I still enjoy them to this day.
The family version of the baked stuffed pepper had an Italian accent of course. The original was half a bell pepper stuffed with a seasoned rice, ground meat, and grated Parmesan cheese filling, topped with a thick tomato sauce and baked in the oven.
Just writing about it brings my grandmother and my great aunt right back here by my side… I can hear their voices, see their cooking techniques, and feel a closeness with them. It is great to spend some time with them again—Ohh, I miss those times, but I do feel lucky enough to have had them in the first place…
My new spin on their classic dish has a Mexican accent. I substitute corn tortillas for the rice and it really is something special!
Ingredients:
- Bell pepper cut in half
- Taco seasoned meat
- Enchilada sauce
- Diced corn tortillas
- Sharp cheddar cheese
Instructions:
- Saute ground beef or pork or turkey in olive oil
- Season with chili powder, cumin, paprika, onion and garlic powder, and cayenne pepper, FC S&P
- Add Chicken Stock
- Add Enchilada sauce
- Add diced tortillas (will end up melting in the pot with all the other ingredients and act as a binding agent)
- When thick and cooled down add shredded cheddar
- Fill peppers and baked until golden brown
Serve with sour cream, jalapeno, and cilantro.
