Mexican Stuffed Peppers
By Mary McDougall
My family always enjoys Mexican food, but sometimes we want something other than burritos or enchiladas. This has the familiar flavors, but adds some variety to our Mexican dinners.
Prep Time: 45 min
Cook Time: 60 min
1 Wash peppers, cut in half lengthwise and clean out seeds and membranes. Steam over boiling water for about 5 minutes. (See hints below.) Set aside.
2 Preheat oven to 375 degrees.
3 Place the onion, garlic and water in a large saucepan and cook, stirring occasionally, for 5 minutes. Add green chilies, chili powder and cumin. Cook and stir for 1 minute. Add tomato and corn, cook, stirring occasionally, for 5 minutes. Add beans and cilantro. Mix well and remove from heat. Stir in cooked couscous. Season to taste with Tabasco sauce.
4 Puree the stewed tomatoes in a blender. Distribute evenly over the bottom of 1 large or 2 smaller baking dishes. Stuff the pepper halves with the couscous mixture. Place in the baking dish. Cover with a silicone baking mat. Bake for 45-50 minutes.
5 Serve with Spicy Mexican Sauce (recipe in Dressings & Sauces) to ladle over the top.
Hint: This can be made with many different kinds of peppers. Try red, yellow or orange for variety. The peppers are best if they are roasted or steamed before filling. Make this with poblano peppers for a more authentic Mexican flavor. To steam the peppers, clean and remove seeds, then steam over boiling water for about 5-8 minutes. To roast peppers, place on a baking sheet under a preheated broiler until skin is blackened on all sides (turn occasionally as necessary). Place the charred peppers in a paper bag and let stand for about 5 minutes. Remove from bag and peel off the skin. Then cut in half and remove the seeds.