Sunday, April 14, 2013

Southwestern Stuffed Peppers - two ways

SRC: Secret Recipe Club April 2013


The tantalizing roasted pepper aromas wafting out of the kitchen this week were inspired by a SW Stuffed Pepper recipe I found at my SRC assigned blog, Mostly Food and Crafts (link). That site is bursting with recipes, craft ideas, kid projects and a gazillion linky party connections. Wow, Danielle is one busy blogger keeping up with all of that and two active children. 

The Secret Recipe Club assigns its members a new blog to explore each month, and I explored the MostlyFood archives like crazy, mentally tasting and bookmarking some interesting recipes to try soon. Michelada? Eggs in Hell Veges? I love the spices and flavors of the Southwest, so it's no surprise that a SW stuffed pepper recipe caught my attention. Since April has been w-a-a-y too busy for me to linger long over meal prep, I tweaked Danielle's recipe to cut down on the cooking time. After several days of small-batch trial and error two preps were deemed successful. Method 1 utilized the microwave and Method 2 pre-roasted the pepper. There were also a few ingredients changes, nothing too drastic and still keeping to a SW flavor profile. The original recipe is posted below, with my substitutions and changes noted in red. Compare the original with either alternative method: give all three preparations a try, or create your own variation. 


My basic stuffing ingredients included: quinoa cooked with a package of frozen spinach, crumbled and cooked chorizo sausage, defrosted frozen corn, pepper jack cheese, cumin, green onions, peppers/chilies plus salt and pepper that are not pictured. Next time I might add a drizzle or two of cream to bind the mixture together. (Note: I did not precook the corn or reheat the filling mixture. Three minutes in the microwave and quick hit under the broiler heated the pepper shell and the stuffing quite nicely.) 



Method 1: Cut a red pepper in half, remove the seeds and veins and fill loosely with some stuffing mixture. Place in an oven and microwave-proof dish, cover tightly with plastic wrap, and cook in the micro for 3 minutes. Remove the plastic wrap, sprinkle with additional shredded cheese, and place under a preheated broiler until the cheese bubbles. Serve warm with salsa and sour cream or Greek yogurt.

Method 2: Broil a poblano pepper until blistered on all sides. Let cool until you can handle it and peel away the blistered skin. Carefully slit the body in a T-cut, remove seeds and inner veins and fill loosely with some stuffing mixture. Place in an oven and microwave-proof dish, cover tightly with plastic wrap, and cook in the micro for 3 minutes. Remove the plastic wrap, sprinkle with additional shredded cheese, and place under a preheated broiler until the cheese bubbles. Serve warm with salsa and sour cream or Greek yogurt. 

Now how easy is that?!? The peppers/chilies and filling are tender, moist and oh! so flavorful. Poblanos can be a bit "peppy", so if you are not overly fond of chili heat I'd omit any jalapeno or use a few canned peppers . Or you could just add more sour cream topping to your serving; dairy is reputed to moderate the chili heat. The jalapeno seemed less assertive in the sweet bell pepper shell, but it still had a noticeable bite to it. Still too peppy sounding for your taste? Skip the jalapeƱos and substitute plain jack cheese for the pepper jack. Prefer a meatless version? Substitute mushrooms or black beans for the sausage. 

Photo: Before and after the finishing broil.

Photo: Stuffed peppers waiting for salsa & sour cream



Recipe found at MostlyFoodsandCrafts, with my changes in red

Ingredients
1 cup rice (quinoa)
1 package frozen spinach (or use fresh kale or chard)
1 tablespoon olive oil
6 scallions, sliced thin, with white and green parts separated
1/2 pound ground beef (Falls brand chorizo links)
1 cup frozen corn
1 (4.5-ounce) can chopped green chilies (2 fresh jalapeƱos)
1 teaspoon  cumin
1 cup shredded Monterey Jack cheese (WSU Crimson Fire pepper jack)
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed (red bell pepper and poblano chili)
1/2 cup plain low-fat Greek yogurt or sour cream
salsa, for serving

Directions:
  1.  Prepare your rice according to the package directions.  When you are ready to start assembling heat oven to 375° F.
  2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and ground beef.  Cook, breaking the beef up, until no longer pink, 3 to 5 minutes. Add the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Place the bell peppers, cut-side up, in a 9-by-13-inch baking dish or on a pan. Divide the beef and rice mixture evenly among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack cheese, and bake until browned, 5 to 7 minutes more.
  4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and the greens from the scallions.                            
Now checkout the other Group B posts for this month.







21 comments:

  1. Those are the best stuffed peppers I've ever seen.

    ReplyDelete
    Replies
    1. Thanks, Lisa, these peppers
      were among the best we've ever eaten.

      Delete
  2. These look great - I love your adaptations. Hey guess what? I had your blog this month what a fun swap. I made your kale salad and we LOVED it!

    ReplyDelete
    Replies
    1. This WAS a fun swap this month, and your pepper recipe was delicious. Delighted that you and Sweet Girl enjoyed the kale salad.

      Delete
  3. I love stuffed peppers and I love how you gave two different options of cooking them! Great SRC choice!

    Heather @ Join Us, Pull up a Chair

    ReplyDelete
    Replies
    1. Options are good, especially when they save time. Thanks for visiting.

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  4. Those look amazing! I bet every version is delicious. Thanks for the inspiration!

    ReplyDelete
    Replies
    1. Each version was pretty tasty. Danielle's recipe was a good base to play with.

      Delete
  5. Nice flavor combo there. And thanks for the options on prepping!

    ReplyDelete
    Replies
    1. With your nachos and these peppers, we're almost ready for Cinco de Mayo.

      Delete
  6. These Southwestern Stuffed Peppers are awesome. We really enjoy the Southwestern flavor. Great cooking with you in Group B!
    Miz Helen

    ReplyDelete
    Replies
    1. Thanks, Miz Helen. I think your black bean burger ingredients might make delicious pepper filling for a vegetarian version.

      Delete
  7. Ooh, I love your stuffing, and your finished stuffed peppers look so delicious - I could totally have one of those right about now! Great choice.

    ReplyDelete
    Replies
    1. Thanks Shelley, I love these a lot more than my Feb 2012 Daring Cooks Stuffed Pepper Ring fiasco. LOL

      Delete
  8. Yum! I love stuffed peppers!!!! so yummy! I'm a fellow SRC member, group D

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  9. The peppers look absolutely beautiful and tasty both ways.

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  10. How fun, I made stuffed peppers this month for SRC as well. And now that I've made them for myself, I will try your recipe as well. I have some quinoa in the pantry that is begging to be used, and I love hot and spicy.

    ReplyDelete
    Replies
    1. It IS a peppery kind of month, though I choose to ignore the sweet green bell peppers in favor of those with more color or spice.

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  11. Visiting from SRC's Group A. Nice to meet a new blogger! What a great recipe. I guess I'd have to go with option B, since I don't have a microwave. Thanks for sharing with the SRC.

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    Replies
    1. Thanks for stopping by, Camilla. I applaud your "orphan" rescue this month, and the delicious recipe you highlighted.

      Delete
  12. Both ways look great but I prefer a meatless version. I would use the mushrooms..

    ReplyDelete

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