Stuffed Peppers

I have received numerous requests for some of the recipes that I have developed since the beginning of this process.  I am thoroughly stunned by this development.  I have always loved cooking, and I am a pretty good cook.  My lasagna has always been something people have enjoyed.  I know I enjoyed it a great deal.  Which is why I have had to undergo this transformation.  And the circle is complete.

Being home with the kids and taking over the duties on the homefront has actually prepared me for this.  I am always amazed how God works.  So many times we think we are doing something for a reason, only to find out that there was a whole other purpose behind things.  It's like I always said about my early ministry experience.  I thought that I had picked up graphic design so that I could keep on doing college ministry.  Then it turned out that I had been doing college ministry so that I could gain more experience in doing graphic design.  And it was the graphic design and writing that brought me to Orlando, and what I could bring to Defender Ministries.  But then the college ministry ended up opening our first doors for Defender. Sometimes I feel like I am putting a puzzle together that has pictures on both sides.

Anyway, enough with the blather.

The other day I was at Publix with Josiah.  We were in the produce section and he was asking me about the peppers.  We had done an experiment this Fall about peppers - which ones were hot and such.  I was trying to dispel the belief that the term "chile" does not mean hot - it is just a branch of pepper.  Anyway, he was wondering what a particular pepper was, so I ran through the different types again for him.  The one he hadn't seen before was a Poblano.  He thought it was a huge jalepeno.  I explained, "No, it is in the same family, but it is nowhere near as hot.  And it is delicious stuffed."  We started to walk away and I said, "Wait, I can make stuffed peppers for dinner."  So I went back over and got two poblanos and two green bell peppers.  I knew Heather and the kids (if they would eat it - which they didn't) would prefer the bells.  I wanted the poblanos.  Chiles just have such amazing flavor.  So I whipped up this plan in my head and tried it once I got home.  A-maz-ing.  And let me tell you, the second and third times I had it, still amazing.  They also are so versatile.  I already have come up with two Italian variations and some other options.  Can't wait to try them.  As I said, you can vary up the peppers you pick depending on your preference.  (Alliteration)

4 Big Poblano Peppers - pick ones with a large cavity to stuff
1 Pound Lean Ground Beef
1 Cup of Brown Rice (just use the microwave cups - they work great)
1/2 Cup of Picante Sauce (pick your heat)
1/2 Spanish Onion
1 Small Can of Green Chiles
Olive Oil (or cooking spray)
Southwestern Seasoning (Taco packet, Emeril's SW Essence - my choice)
1 Tsp Garlic Powder (or more if you want it)
1/2 Tsp Salt

• First, cut the tops off the peppers and cut the seeds and spongy seed harboring ribs in the pepper.  Try to keep the peppers intact.  (Poblanos are harder to use, since they are not often plump like bells.)
• Preheat the oven to 350 and get a baking dish out
• Heat up the olive oil (or cooking spray) and sauté the onions on medium high heat.  Throw in the can of chiles after the onions have had a chance to start getting tender.  You can use part of the can if you prefer, depending on the size of the onion.  I try to keep at least a 2:1 onion:chile ratio.  Remember, this is going into a pepper, you know.  So you don't have to overdo it.  
• Once the onions are all purty and translucent, throw in the ground beef and start browning it.
• Before the meat is done, add the garlic powder, southwest seasoning, and salt.  If you want the seasoning to permeate the meat, you have to do this while the meat isn't cooked.  I don't want to insult your intelligence, but some people really don't get this.
• Pour in the Picante sauce.  I used medium strength, which was enough for us.  You can add more than 1/2 cup if you want.  You want it to generate some liquid, but not soupy.  
• Microwave that brown rice cup you have (or grab a cup out of leftover brown rice in the fridge).  Throw the rice into the mixture and mix it all up.  The rice should suck up some of that liquid.
• Once you have gotten the meat browned and everything all warm and toasty, take the pan off the heat.
• Grab your peppers and stuff them with the meat mixture.  You want it be heaping amounts.  I had just a tad extra after four peppers.  You could grab a fifth one to be safe, especially if you had smaller poblanos.
• Set the peppers in the baking dish and pop it into the 350 oven for about 30 minutes.  That will allow the peppers to keep their shape while getting soft and yummy.
• Serve it up.  I just stuck the leftovers in a tupperware container and reheated them in the microwave for about 1 1/2 minutes.  They were great.

Well, there you have the legend of the stuffed pepper.  I hope you like it.  I am planning on doing an Italian version at some point.  One option is actually to stuff the pepper with my Italian chili.  The other is to do this recipe with orzo instead of rice and Italian seasoning and tomatoes.  I know that there are other variations with goulash and other stuff in it.  I really loved the dish and I hope you do too.