WRECIPE WEDNESDAY… Mexi-Cali Stuffed Peppers

Time for a comfort-food fiesta! This installment of WRECIPE WEDNESDAY pairs a staple of American mom-cooking (stuffed peppers) with the exciting flavors of Mexico.

Make the meal an EVENT by spinning some Carlos Santana (dating myself again), or re-watching some classic Mexican-American themed movies for this one – La Bamba, Stand and Deliver, Fools Rush In, any of the Zorro movies (I LOVE the Antonio Banderas ones!) to watch pre/post/during dinner!

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MEXI-CALI STUFFED PEPPERS
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
FILLING
  1. Sauté beef, chopped onion, garlic, red bell pepper, cilantro and jalapeños, with cumin, chili powder and salt & pepper (to taste), until beef is browned.
  2. Add tomato sauce and corn, then continue to heat over low temp.
  3. Add a ladle full of Enchilada Sauce.
  4. Thicken with some cornmeal (+/- measurement listed above, depending on how loose the mixture is).
  5. Add halved olives just before spooning into peppers.
ASSEMBLY
  1. Cut tops off of bell peppers, remove seeds and rinse/drain.
  2. Fill 1/2 way with mixture, then sprinkle some cheese, then top with mixture, then more cheese.
  3. Spoon over Enchilada sauce, reserving plenty of extra sauce for serving later.
COOKING & SERVING
  1. BAKE covered at 350° for approx. 45 minutes.
  2. Garnish with a dollop of sour cream and a few leaves of fresh cilantro.
Recipe Notes

This is also a GREAT dish for a potluck!  Assume ½ of a stuffed pepper per serving, so this recipe will serve 36, or use mini-peppers for 6-dozen hors d’oeuvres!

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