Bell Peppers Stuffed With Green Chile, Corn, And Hominy
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Bell Peppers Stuffed With Green Chile, Corn, And Hominy
  Peppers    Corn    Greens    Chiles  
Last updated 6/12/2012 1:08:20 AM. Recipe ID 34765. Report a problem with this recipe.
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      Title: Bell peppers stuffed with green chile, corn, and hominy
      Yield: 6 Servings
      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 Diced, canned green chile or
           -charred, peeled, seeded
           -Poblamo chile
      1    Pressed clove of garlic
      2 tb Vegetable stock, if you have
           -it on hand, or water, if
           -you don't
      1 ts Cornstarch
           Salt and 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
  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.

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Recipe ID 34765 (Apr 03, 2005)

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