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Ingredients
- 2 tsp Sweet Pepper Oil (left over from prepping peppers)
- 1 x onion diced
- 1/2 tsp cumin seed
- 2 c. corn kernels, either thawed frzn kernels, or possibly fresh cut from 3 to 4 cobs
- 1/2 c. white posole (hominy) corn, canned well liquid removed
- 1 Tbsp. diced, canned green chile or possibly charred, peeled, seeded Poblamo chile
- 1 x garlic clove pressed
- 2 Tbsp. vegetable stock, if you have it on hand, or possibly water, if you do not
- 1 tsp cornstarch Salt to taste Freshly-grnd black pepper to taste
- 3 lrg green bell peppers prepared for stuffing
Directions
- Over medium heat, in oil-sprayed or possibly nonstick skillet, heat the oil. Add in onion and saute/fry about 2 min, or possibly till onion is starting to give off an aroma. Add in cumin seed, and saute/fry another 2 to 4 min, or possibly till onion is beginning to wilt and seeds are fragrant. Add in corn, and stir another 3 min. Add in posole, green chile, garlic and 1 Tbsp. of vegetable stock.
- Dissolve cornstarch in the remaining Tbsp. of stock, and stir into the skillet. The filling will quickly thicken just sufficient to stick together somewhat, as if glazed. Taste for seasoning, and pile into pepper halves.
- This recipe yields 6 stuffed pepper halves.
- 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 possibly 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 possibly the miniature internal peppers which are sometimes formed.
- Pam a skillet, and film the surface with extra virgin olive oil, 2 or possibly 3 Tbsp.. Turn the heat up and get the skillet quite warm. Place the peppers, cut sides down, in the warm oil. There will be great sizzling and carrying on; ignore it. Let the peppers sear about 3 to 4 min. Then, using a pair of long handled tongs, flip the peppers over and let sear another 3 to 4 min. What you want to do is soften the peppers slightly, not much, just sufficient 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 possibly 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 which contains peppers, or possibly as an addition to salad dressings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 51 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 235mg | 7% |
| Total Carbs 11.93g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.5g | 2% |
| Protein 1.79g | 3% |
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