This is my son’s dish. His pepper garden, his recipe, and it’s a crowd pleaser that you will be glad be so glad to add to your recipe collection – to say nothing of dinner table. News flash – you don’t have to grow your own peppers – the grocery store has got it covered. I think Richard is so happy to make this dish for me, not only because it’s delicious, but also because it’s one of the only peppers in his garden I will eat. I really like hot – but not to the point of melting my teeth.
These peppers are mostly sweet just a hint of snap. You could actually use any pepper you like (sorry to the kid) like bell peppers or poblanos. Here’s another trick – you can make these ahead of time, cover with plastic wrap and bake when you are ready. First step is roasting the peppers – its smells divine and just takes a few minutes under the oven broiler. When the peppers are cool, pull off most of the charred skin; don’t worry about getting it all. Split the peppers and scrape out the seeds – leave a few if you want the heat. Then make the filling. You don’t really stuff the peppers, just kind of “top” with the beef and cheese. I questioned the logic of adding cheese to the sauce instead of just putting it on top – but I was wrong. The melty cheese throughout the dish is a winner. AND he put it on the bottom too. It’s just really good. You could serve these peppers with rice and beans or with a salad dressed with your favorite dressing (yummy vote for arugula and watermelon) topped with crispy tortilla chips or crunchy pumpkin seeds. It won’t matter – any way that you decide to enjoy these peppers this recipe is a great big winner. Enjoy –Si Muy bueno!
Ingredients
8 Anaheim (or your favorite) peppers (the ones in the picture are from the garden and probably a little smaller than store peppers)
1 lb ground beef (could use turkey or chicken)
1 onion, chopped (oops – didn’t make photo opportunity)
1 pkg taco seasoning
16 oz jar of picante sauce
1 beer
12 oz cheese
Cooking spray
Directions
Preheat broiler.
Place peppers on a foil lined cookie sheet and broil turning once until skin is browned (about 4 minutes a side).
Cool, and pull off pepper skins (a little left behind won’t hurt).
Split in half and scrape out most of the seeds.
Return peppers to foil lined cookie sheet.
Preheat oven to 350 degrees
In a large skillet, brown beef over medium high heat.
Add onions and cook until just softened.
Stir in taco seasoning, picante and ½ of beer.
Simmer for about 15 minutes adding more beer as needed to keep sauce from becoming to dry.
Stir in 1 cup of cheese and cook to melt – about 2 minutes.
Sprinkle a Tbsp of cheese in each pepper.
Top each pepper with sauce to cover and sprinkle on another Tbsp of cheese. *
Bake peppers for 20 minutes.
Broil for and additional minute to brown cheese.
*May be made to this point _ cover and refrigerate until ready to bake
