Pick a Peck of (Stuffed) PeppersPosted: March 22, 2012
So, what was Peter Piper’s deal? Why was he picking so many peppers? He must have really loved them. Maybe they were stuffed with meat, veggies and spices like these? Hmm …
Southwestern Stuffed Peppers
– 4 bell peppers (any color), cleaned & tops removed
– 1 green bell pepper, diced
– ½ of a yellow onion, diced
– 1 jalapeno, diced
– 1 teaspoon of minced garlic
– 1 lb of ground meatloaf mix (beef, pork & veal)
– 1 tablespoon of Worcestershire sauce
– Montreal Steak seasoning
– ½ teaspoon of cumin seeds
– 1 cup of frozen corn
– 3 tablespoons of barbecue sauce
– Jalapeno hot sauce (optional)
– 2 tablespoons of breadcrumbs
– 1 cup of cheddar, shredded
– Olive oil
Heat your oven to 350º.
In a large skillet, heat some oil over medium-high heat. Add the diced green pepper, onion, jalapeno and garlic, and cook until soft, about 5 minutes. Add the ground meatloaf mix, the Worcestershire sauce and season to taste with Montreal Steak seasoning. Let cook until brown and no traces of pink. Turn off the heat and use a spoon to remove any liquid fat from the skillet. Turn the heat to medium, add the cumin seeds, corn, barbecue sauce, and jalapeno hot sauce to taste. Let cook until corn is soft, about 5 minutes. Stir in the breadcrumbs and remove from the heat.
Place the 4 other bell peppers into a baking dish and fill them with the meat mixture. Sprinkle cheese on top of each one. Add about an inch of water to the dish, cover tightly with foil and bake for 30 minutes. Remove the foil and bake 10 more minutes so the cheese melts and the edges of the peppers crinkle. Remove from the oven, let cool slightly, and eat.
You know the only problem with these peppers? They’re hard to eat without making a mess. I used a knife to cut one open, and then cut off pieces of pepper so every bite would have meat and pepper. A little messy, but still really good.