Get Spicy..Get Stuffed….Peppers that is

Its a sad thing when pepper season comes to an end here at our house – we love all things peppers. Recently I had a flat of peppers that I had to use up,  so I stuffed some and roasted them up – mmm, mmm good! This is the vegetarian version, but you could add ground meat of your liking as well.  Try something different  like ground lamb (try some mint and basil seasoning with it or add some lemon juice, feta cheese and oregano to make Greek Stuffed Peppers (forgo the hot peppers and use a tomato sauce), pork(rosemary & thyme are lovely), or ground chicken or beef and simply change this from this spicy vegetarian version to a meat eater’s delight!  Not into spicy?  Omit the hot peppers and enchiladas sauce and use some sage, thyme and rosemary, with a homemade marinara sauce. Anyway you slice it (or season it as the case may be) there are good good good!

Spicy Vegetarian Stuffed Peppers

  •  4 cups cooked rice (we use parboiled white rice)
  • 1 onion diced
  • 1-4 jalapeno’s diced
  • 1 can black beans drained & rinsed
  • 1-2 chili peppers diced
  • 1 tsp minced garlic
  • (optional) 1 1/2 cup shredded mozzarella cheese
  • 8-9 Bell Peppers or Shepherd Peppers
  • 8-10 cups Enchiladas Sauce

Preheat oven to 350 degrees.  Optional: saute hot peppers in EVOO with garlic and onion until onion is translucent.  Mix all ingredients except enchiladas sauce and bell peppers in a bowl. Mix in about 2 cups or so sauce (until moist but NOT runny).  Cut the top off the bell peppers and use your fingers to pull out the seeds and membranes.  If your peppers will not sit flat – make a shallow cut across he bottoms to create a flat surface.  If you are using shepherd peppers, after cutting the top off, turn the pepper on its side and cut the side off (now at the top) – now use the part you just cut off to create the other “wall” where the top was (just shove it in there so the filling doesn’t leak out).  The shepherd peppers will lie on their sides.

Stuff the peppers with the filling this could be anywhere from 1/2 cup – 3/4 cup depending on the size of your peppers.

Place the peppers in a greased casserole dish so they stay standing up – you can pack them tight that’s fine. Pour remaining sauce over each pepper – you may wish to keep a bit out for basting (about a cup).

Bake for 1 hour in 350 degree oven, basting a couple of time.

Remove from oven, top each with a tsp of cheese and serve. enJOY!

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