Mexican, Southwestern

South of the Border Stuffed Red Peppers


South of the Border Stuffed Red Peppers

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
  1. Pre-heat oven to 375°F.
  2. Boil potatoes until just cooked through. DO NOT OVERCOOK. Drain, put aside to cool.
  3. Dice potatoes into small squares. Skins can be left on. Put aside in bowl.
  4. 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.
  5. 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.
  6. Immediately top the bell peppers with the remaining cheese.

Serve hot with sour cream and salsa on the side.



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