“Ask not what you can do for your country. Ask what’s for lunch.”
Orson Welles

 

I’m not a fan of traditional Stuffed Peppers mainly because the ones I’ve had usually contain too much tomato sauce and therefore I wind up with major indigestion due to the acid content in the dish. That being said I have to admit that I have always wanted to try my hand at making them just to see what the end result would be however, being who I am I of course have to add a little spin to the dish. I will also point out that this is not an original dish but I have added enough changes to make it my own.

Cooks note: I used Poblanos because they have a medium heat level without being to heavy handed but feel free to substitute whatever kind of pepper you wish keeping in mind that whatever pepper you use it should be as round as possible for ease of stuffing.

Here’s how we do this one.

Shopping list:

• 4 large Poblano peppers – halved (cut north to south) and seeded
• 1 1/2 pounds ground Pork
• 1 10 ounce can of Black Beans
• 3 tablespoons Canola Oil
• 1 8 ounce can Niblets corn
• 3/4 cup Cream Cheese
• 3 cups shredded Mexican Cheese
• 2  tablespoons Granulated Garlic
• 2 1/2 tablespoons of Granulated Onion
• 1 1/2 teaspoons Chili powder
• 2 tablespoons Chipotle Powder
• 1 teaspoon ground Cumin
• 2 tablespoons dried Parsley
• 2 tablespoons fresh ground Black Pepper
• pinch of Salt
• Fresh Parsley for garnish (cilantro can be a substitute)
• Sour cream for garnish

Putting it all together:

1. In a large non reactive bowl combine the pork, dry spices, black beans and corn. Cover and set aside for an hour to allow the flavours to develop.
2. Preheat the oven to 375°.
3. Heat the oil in a large sauce pan, add the pork mixture and cook until the pork is just done . Add the cream cheese and continue cooking until the cheese is nice and smooth. Pull from the heat and set aside to cool.
4. Evenly fill the poblano halves with the pork mixture . Put in the oven until the poblanos have softened, about 30 minutes. Top with the shredded cheese and put back in the oven until melted and bubbling.
5. Plate and garnish with the parsley and sour cream.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                          Bon Appetit