Bell peppers stuffed with green chile, corn, and hominy

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Sweet Pepper Oil (left over from prepping peppers)
1 Onion, diced
½ teaspoon Cumin seed
2 cups Corn kernels, either thawed frozen kernels, or cut from 3 to 4 cobs
½ cup White posole (hominy) corn, canned, well drained
1 tablespoon Diced, canned green chile or charred, peeled, seeded Poblamo chile
1 Pressed clove of garlic
2 tablespoons Vegetable stock, if you have it on hand, or water, if you don't
1 teaspoon Cornstarch
Salt and freshly ground black pepper to taste
3 larges Green bell peppers, prepared for stuffing

Directions

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 tablespoon of vegetable stock. Dissolve cornstarch in the remaining tablespoon 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 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 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 tablespoons. 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.

NOTES : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340 Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340 Posted to MC-Recipe Digest V1 #633 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97

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