Serves 6 | Total time 1 hour, 25 minutes | Wine to sip while cooking: 2009 Charles Shaw Cabernet Sauvignon
- 3 medium potatoes or 2 large gold potatoes
- 1 tablespoon grapeseed oil or olive oil
- 1 pound lean ground beef
- 8 oz sweet corn (approx.15 oz can)
- 2 teaspoon ground cumin
- 2 cups shredded Mexican blend cheese (Sharp Cheddar, Monterey Jack, Asadero and Queso Blanco)
- Sea salt and crackled peppercorns
- 6 large red or orange bell peppers, halved lengthwise, seeds and ribs removed
- 1 cup sour cream or Crema Mexicana
- 1 cup pineapple salsa or your favorite hot salsa
- Pre-heat oven to 375°F.
- Boil potatoes until just cooked through. DO NOT OVERCOOK. Drain, put aside to cool.
- Dice potatoes into small squares. Skins can be left on. Put aside in bowl.
- Heat oil in large pan over medium-high heat. Add beef and cook, spreading the beef apart with a wooden spoon, about 3 to 5 minutes. Stir in corn, cumin, diced potatoes, 1 cup shredded cheese, 1 teaspoon sea salt, 1/2 teaspoon cracked peppercorns.
- Arrange bell peppers, open-side up in a baking dish. Scoop the beef and potato mixture and stuff the peppers. Add 1/3 cup water to the dish. Bake until bell peppers have softened about 36 minutes.
- Immediately top the bell peppers with the remaining cheese.
Serve hot with sour cream and salsa on the side.