Tuesday, February 17, 2009

Texican Stuffed Peppers

Texican Stuffed Peppers
I have a pretty consistent library of main dishes that we rotate through our menu, but there are a few items on there that we don’t make as often as the rest, for various reasons; either because they are too labor-intensive to do on an average weeknight, or because we just don’t like them as well. Stuffed Peppers is one of those dishes, for the latter of the two reasons. Its ok, just not very exciting, and neither of us are big fans of green peppers. I use red or yellow bells when I can get them, but those have just been too pricey the last couple of years to get them often. So last night, when I rattled off the menu for this week, it was no shock to see the look of complete disinterest on M’s face as the words “Stuffed Peppers” crossed my lips.
Sitting in my office, I was thinking about how I could switch it up a bit and make it more interesting. Then my mind wandered to the obscene amount of chorizo that I continually returned to at the store when I was doing my weekly shopping last night. I ended up leaving without any, as I didn’t have any plans for it in the menu this week, and since we’re getting a half a beef soon, I can’t justify putting anything in the freezer right now, even when it is on sale for a really good price.
Then, the two thoughts ran together! Stuffed Peppers…..Chorizo…..Stuffed Peppers…..Chorizo…..STUFFED PEPPERS WITH CHORIZO! I try to save new recipes for nights when I know I have plenty of leftovers in the fridge, just in case the hubs hates it or it just downright BOMBS, and tonight just happens to be one of those nights. SO I am off to the grocery at lunch today to grab a few more ingredients, and I am hoping that this is successful enough that maybe I can put stuffed peppers back in the rotation more often.

Out of respect for my MEF, I won’t call this “Mexican” stuffed peppers, because this is nothing like their version of stuffed peppers.

Flash forward a day - here is how I made the peppers!

Texican Stuffed Peppers
4-6 bell peppers
1 pound chorizo
1 can chopped green chiles
1 package Spanish Rice or about 3 cups, if you make your own (see recipe below)
2 cups pepperjack cheese, shredded (or enough thick slices to cover the peppers)

In a large sauté pan, brown the chorizo and drain off all the grease. While the meat is browning, cut the peppers in half (top to bottom) and clean the seeds and spines from the insides. In another pan, prepare the Spanish rice as directed on the package (or, if you are making your own, start the rice before you even brown the meat). When the meat is cooked and drained, add the rice to the pan and stir to combine. Mix in the can of green chiles.
Fill each of the peppers with the mixture. If there is any extra filling, just put it around the peppers in the same pan, or make a separate pan of just the filling. My hubs likes it that way and he’ll take a fork and just eat right out of that dish! Top with cheese.
Bake in a 350 degree oven for 10 minutes or until the cheese melts. I should note that I prefer my peppers to still have some crispness to them, but if you like yours softer, just let yours cook longer in the oven.
Spanish Rice (props to my MEF for the directions for her Spanish rice!)
1 cup medium grain rice
2 cups chicken stock
½ tsp Cumin
½ tsp Garlic
1 small Onion, finely diced
¼ tsp Black pepper
8 ounce can Tomato sauce
Brown the rice in a little butter and then add the cumin, garlic, onion, black pepper, and tomato sauce. Once the rice is thoroughly coated, add the chicken stock. Once you put the liquid and spices in (be careful, the water will flash boil when you put it in) stir it up really well, cover, reduce heat to low and simmer for about 20 minutes.

NOTES: In retrospect, shredded cheese would have melted better, but I was in a hurry at the store and took the easy way out by having the deli lady slice me some thick slices. I intended to add a can of Ro-tel to the meat mixture, but after adding the rice, it really didn’t need the extra moisture, so I left it out and opted for the can of green chiles instead. This was a very flavorful dish, but we are spicy food lovers, so next time I make it I will probably add some hot peppers to the mix as well. Give it a shot and let me know what you think!


I'm Just a Girl said...

It looks wonderful!!! I'm going to have to try it...I have some bell peppers in the fridge and leftover Spanish rice....

MonkeyGirl said...

If I ever cooked, I might have to try these!