This is an appetizer that I featured last February and thought it would be very nice as a Christmas or New Years appetizer because of its beautiful colors and deliciousness of flavors. Just perfect!!
Not just stuffed peppers but Mexican Stuffed Peppers! Yummy for sure!
Okay, more like heavenly, scrumptious, delectable and hyper-rich in flavor…..ohhh so YUM!
These Mexican Stuffed Peppers can be made with bell peppers or poblano peppers and stuffed with any kind of meat, seafood, even stuffed with vegetables. Here I decided to stuff them with ground pork. And of course the homemade enchilada sauce was a bonus!
Some of us are use to making Italian stuffed peppers or as in my case, Puertorican stuffed peppers (which are just soooo yummy too!) but Mexican stuffed peppers have their own uniqueness and simply put, a special touch….and of course taste! And folks, a great tibit from this here food blogger, diversity is key in appetizers! The colors alone in Mexican stuffed peppers are so enticing and welcoming. Eye popping luxuriance! And the flavors, the flavors, just explode in your mouth like a volcano!
Although these stuffed peppers are not the traditional “chile rellenos” that the diverse Mexican culture offers, I promise, they are truly to become an appetizer that will be added to your menu.
The first time I ever made these, my family forgot that we were having these as an appetizer and not as an entree! Miraculously one survived the devouring of these here oh so pretty peppers. And then my adopted-neighbor son came over and took care of that! 🙂 And as they say, the rest is history!
Friends make a plethora of these babies, you will need too, trust me, you will regret it otherwise. You can even freeze them! How great is that?!
My girlfriend called me a few days ago, asking me about my Puertorican stuffed peppers. Here’s how it went:
Girlfriend: “hey Cathy, how do you make your Puertorican stuffed peppers again?”
Me: “Mira, Mira, nena, you have to try my Mexican stuffed peppers! I promise nena, you will love these just the same!”
Well an email and three days later, I heard the roar about them!
So my friends please oh please give these a try!! You will love me later…promise! 😉
Let me know what you think, let me here your roar!
Cook the pork…
ahhh so good!!!
Mexican Stuffed Peppers
- 4 multi color/rainbow peppers (sliced down the lengthwise down the middle and cleaned of seeds and membrane)
- 1 Pound ground pork
- 1 small onion (finely chopped)
- 1 serrano pepper (finely chopped)
- 3 garlic cloves (finely diced)
- 1/2 teaspoon cayenne pepper
- 1 15.25 can of black beans (drained and rinsed)
- 1 8 oz Goya tomato sauce
- 2 Tablespoons fresh cilantro (coarsely chopped)
- 1 package queso fresco (a 1/4 cup or more crumbled)
- 1 Package shredded monterey jack cheese
- salt and pepper (to taste)
- 1 28 oz crushed tomatoes
- 1 tablespoon chili powder
- 1/4 teaspoon cumin powder
- 1 teaspoon onion powder
- 1 1/2 Cups water
|In a frying pan, over medium heat, add oil and saute garlic for a minute. Add onion and serrano pepper, saute for 4 minutes. Add ground pork. Break up pork with a wooden spoon, so it cooks evenly. Cook until meat is no longer pink. Drain and rinse black beans and add to pork. Add Goya sauce, cilantro and salt to taste Stir mixture. Cook for an additional 10 minutes.|
|While ground pork is cooking, rinse and cut peppers lengthwise down the middle. Remove seeds and membrane.|
|Stuff peppers with mixture. Place peppers on a baking dish or casserole. Set aside. Preheat oven to 375 degrees F (190 Degrees C).|
|In a saucepan, over medium heat, add crushed tomato sauce and cook for two, three minutes. Add water, add chili powder, cumin, and onion powder. Cook sauce for a few minutes. Add salt and pepper to taste.|
|Add sauce on top of each pepper and then sprinkle monterey cheese on each. Add some sauce to tray as well, so the peppers are sitting in the sauce.|
|Cook in oven for about 30 minutes or until peppers are tender. Once done add queso fresco crumbled on top and some sauce. Serve immediately.|