Stuffed peppers that go to 11

One of our local grocery stores had some gorgeous, huge Anaheim peppers fresh yesterday, so Jessie and I decided to throw together a quick and spicy take on chiles rellenos.

The end result was just about right for our tastes, especially with a squeeze of lime juice, tablespoon of sour cream and a few dollops of hot sauce (though for most people the stuffed peppers on their own will be plenty hot). It was also, I’d like to believe, somewhat healthy.

Here’s what you’ll need for four stuffed peppers (for two people if you’re hungry and not making sides):

  • Four large Anaheim peppers
  • 1/2 pound ground beef
  • 1/2 pound Mexican-style chorizo, hot
  • 1/2 of a medium red onion, chopped
  • 2 jalapeno peppers, finely chopped
  • 2 cups grated cheddar
  • olive oil
  • salt and pepper

Here’s what to do:

  1. Clean the peppers by making an incision lengthwise down each, starting 1/2 inch from the top and extending to 1/2 inch from the tip, being careful to only cut through half.
  2. Using a spoon, clean out the insides of the peppers, removing the seeds.
  3. Heat up a tablespoon of olive oil in a skillet over medium heat. Once hot, saute the onion and jalapeno together for 2-3 minutes, or until the onion is translucent.
  4. Add chorizo and ground beef and saute until cooked, about five minutes. Remove from the heat.
  5. Season with a few pinches of salt and pepper. Move the meat and veggies to one side of the pan, then put a wooden spoon or trivet underneath the pan to hold it at a slant. This will cause the fat and oil to drain away from the meat. Do not dump the oil and fat.
  6. Preheat your oven to 400 degrees.
  7. Gently spread open each pepper and stuff with the drained meat and veggie mixture. Drizzle a couple teaspoons of the oil and fat that you drained from the meat and veggies over the mixture in each pepper (feel free to also mix in some cheese to make it extra-special). Cover each pepper with grated cheddar cheese.
  8. Bake for 15-20 minutes in a large cake pan, or until the cheese is nicely melted and the sides of the peppers are softened to your liking.
  9. Serve. As I mentioned before, I like to squeeze some fresh lime juice over the peppers, then put a few dollops of sour cream and a generous helping of Frank’s Red Hot on mine.

Related posts:

  1. Saturday Night Improv: Chorizo-stuffed chicken breast
  2. Fear not the chorizo
  3. Pork with Riesling and shallots
  4. Beef short-ribs with veg in red wine
  5. Sauteed potatoes and toasted pine nuts

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.