Peppers Olé Recipes

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
• Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
• Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
• Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

ROASTED PEPPERS IN OLIVE OIL

Steps:

• Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.)
• Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature.

BELL PEPPERS OLE'

Steps:

• Heat oven to 350°F.
• In medium bowl, combine all the filling ingredients.
• Spoon heaping 1/2 cup of filling into each pepper half. Place the filled peppers into a ungreased 13x 9-inch baking dish. Cover with foil and bake at 350°F for 50-60 minutes or until peppers are tender.
• Garnish with 1 tablespoon of salsa and a tortilla chip.

OLE MOLE MEXICAN PORK CHOPS

Steps:

• In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
• In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
• Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
• Season pork chops with salt and pepper.
• Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
• Add tomato mixture to crock pot.
• Cook on low for 6-7 hours (time may vary).
• Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
• Stir in corn approximately 1 hour before serving.
• If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
• Just before serving squeeze lime juice into pot and stir.
• To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.

PORK CHOPS OLE

Steps:

• In a greased 13x9-in. baking dish, combine the water, tomato sauce, green pepper, rice and taco seasoning. Cover and bake at 350° for 1 hour or until rice is tender., Meanwhile, in a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Sprinkle with seasoned salt and pepper. Set aside and keep warm., Sprinkle rice mixture with cheese; arrange chops on top. Bake until cheese is melted, about 5-10 minutes. If desired, sprinkle with cilantro. , Freeze option: Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through.

VEGETARIAN CHILI OLE!

Steps:

• In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.

PEPPERS OLé

Steps:

• MICROWAVE DIRECTIONS: Place peppers and water in ungreased 13 x 9-inch (3-quart) microwave-safe dish or divide peppers and water between two 8-inch (1 1/2-quart) microwave-safe dishes. Cover with microwave-safe plastic wrap microwave on HIGH for 2 minutes. Drain.In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Cover microwave 13 x 9-inch dish on HIGH for 15 to 16 minutes or until peppers are tender. (Microwave each 8-inch dish for 6 to 8 minutes.) Top each pepper with 1 tablespoon of salsa, a tortilla chip and cilantro.CONVENTIONAL DIRECTIONS: Heat oven to 350°F. In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Place filled peppers in ungreased 13 x 9-inch (3-quart) baking dish or pan. Omit water. Cover with foil bake at 350°F. for 50 to 60 minutes or until peppers are tender. Garnish as directed above. Nutrition Per Serving: Calories 270 Protein 109 Carbohydrate 37g Fat 109 Sodium 570mgPICTURE: Top to bottom: Mexican Fiesta Biscuit Bake (Side Dishes and Salads), Peppers OléFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.