good afternoon, friends! I apologize for those whose email I blew up this morning by re-posting links from my weebly site.
I tried very hard to import all of the posts over to here with no success 😦 Someday I will hire someone to do it for me ( I really want everything in one place, for many reasons) and the issues that I was previously having with wordpress seem to have been resolved.
on the bright side, I set up and instagram account 🙂
I know… blah, blah, blah. we want FOOD!
Kewl.. here’s what i have for you today…. you all know about my infatuation with Hatch peppers that I wrote about earlier this week. It turns out that it’s kind of a regional thing. My friends from facebook knew all about them. Apparently they are a big deal, and I just happened to stumble across them!
more on regional foods soon…. today I give you my stuffed pepper recipe
Growing up my mom made stuffed peppers alot. yum! My recipe is a bit different than hers, because I basically cook everything first, then just heat before serving.
1 pound lean ground pork
1 can of tomatoes
1/4 cup of tomato sauce
1 large onion
2 garlic cloves
1/4 cup pine nuts
1/4 cup raisins ( I used golden)
1 teaspoon each ground cinnamon and ground cumin
About a cup of chicken broth
1-2 cups of cooked rice, or other grain
1/2 cup cheese of your choice
I also use it as a way to clean out the fridge!
Start by sauteeing about a pound of ground pork ( I used extra- lean) . Season with salt and pepper. Remove pork form pan and set aside.
Add a drizzle of oil oil and add 1 onion, chopped over medium heat. When onions are translucent, add 2 garlic cloves, smashed. Stir and add a can of tomatoes ( I used Fire- roasted, use what you like. )
Mix the pork back in and add about a cup of chicken broth. Bring to a boil, then simmer while flavors develop.
Meanwhile, toast the pine nuts in a small skillet over medium heat. shake continuously. ( Nuts can burn in a nano-second.. trust me on this)
toss with Raisins
Here is where cleaning out the fridge comes in handy. I had some leftover lentils ( which I LOVE) and some leftover rice. So I made 2 different peppers.
half the batch with lentils
and half the batch with rice
Toss in some cheese ( I used ricotta salata, use what you have 🙂
Next, rinse and halve your peppers ( use rubber glove if they are hot) and scoop out membranes & seeds
place in a baking dish with a little bit of reserved tomato sauce
and start filling dem peppers!
top with a little bit of cheese ( and sauce if you have any left) and bake at 350 until peppers are warm and cheese is melted.
now I know these look kinda messy.. but that’s because I was trying to fill tiny peppers. If you use a bigger pepper, say a red bell, or green bell, it will be much neater.
Regardless of how it looks, it’s tasted great.
Don’t let the idea of the raisins & cinnamon deter you from making this recipe. The flavor combo is amazing.
have fun in the kitchen!
Have I made you hungry yet ??