Bell Peppers Stuffed With Green Chile, Corn, And Hominy
Recipe By : Chef Du Jour Crescent Dragonwagon Show #DJ9340
Serving Size : 6 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Sweet pepper oil (left over from
- prepping peppers)
1 Onion -- diced
1/2 ts Cumin seed
2 c Corn kernels -- either thawed
- frozen kernels, or cut from 3
- to 4 cobs
1/2 c White posole (hominy) corn --
- canned, well drained
1 tb Canned diced green chile or
- charred, peeled, seeded
- Poblano chile
1 cl Garlic -- pressed
2 tb Vegetable stock -- if you have
- it on hand, or water
1 ts Corn starch
Salt -- to taste
Freshly ground black pepper --
- to taste
3 lg Green bell peppers -- prepared
- for stuffing
Over medium heat, in Pam sprayed or nonstick skillet, heat the oil.
Add onion and saute about 2 minutes, or until onion is starting to
give off an aroma. Add cumin seed, and saute another 2 to 4 minutes,
or until onion is beginning to wilt and seeds are fragrant. Add corn,
and stir another 3 minutes. Add posole, green chile, garlic, and 1 tb
of vegetable stock. Dissolve corn starch in the remaining 1 tb of
stock, and stir into the skillet. The filling will quickly thicken
just enough to stick together somewhat, as if glazed. Taste for
seasoning, and pile into pepper halves.
Yield: 6 Servings
How to Prepare a Bell Pepper for Stuffing:
First, I never cut off the top and scoop down into the pepper, making
a single, upright, tall, deep stuffing vessel; to me, this method
gives too high a percentage of filling to pepper. And, because so
little filling surface is exposed to the oven heat, the result's too
soggy for me. Instead, start by halving large green, red, yellow, or
purple sweet bell peppers vertically, right down the middle through
the stem. The vertical halving, in addition to solving the sog
problem, makes for a pretty presentation on the plate and also means
you can get two servings from a single pepper (although if you're
using the pepper as a centerpiece instead of a component, you might
consider both halves to be one serving). With a paring knife, cut out
any residual chunk of white fiber and remove any seeds or the
miniature internal peppers that are sometimes formed.
Pam a skillet, and film the surface with olive oil 2 or 3 tb. Turn
the heat up and get the skillet quite hot. Place the peppers, cut
sides down, in the hot oil. There will be great sizzling and
carcinogen; ignore it. Let the peppers sear about 3 to 4 minutes.
Then, using a pair of long handled tongs, flip the peppers over and
let sear another 3 to 4 minutes. What you want to do is soften the
peppers slightly not much, just enough to take the raw edge from them
and brown them in spots.
Remove the peppers from the oil, and immediately drain them on paper
towels, wiping them well to remove any traces of oil. Then, once the
oil has cooled, pour it into a bottle or jar. You'll notice it has
taken on both the color and fragrance of the peppers. Use this Sweet
Pepper Oil in the filling recipe, and hoard the leftovers,
refrigerated, for a nice note in any stir fry that contains peppers,
or as an addition to salad dressings.
