Stuffed Peppers - Mexican style

Submitted by Marlene Metherel

 

Peppers and Filling:

tomatoes, chopped (I used 2)

1 clove garlic minced

1/2 small onion chopped

1 tbs oil

1 lb ground pork (I used chicken)

1/2 tsp cinnamon

1 tsp sugar

1/4 c raisins

1/4 c chopped almonds

1/4 c pine nuts

1 c cooked rice (recipe didn’t call for rice, but I added it)

Salt & pepper

Peppers

 

Sauce:

1 c (250ml) cream cheese

2 c 35% cream

1/2 c pecans

Milk

Salt & pepper

Pomegranate seeds (if you can find them - I didn't)

 

Pepper and Filling Instructions -

Cut thin slice from stem end of each pepper. Remove seeds & membranes, rinse.  Cook peppers in enough boiling water to cover for 5 minutes, drain.

 

Puree tomatoes, garlic, and onion in a blender and set aside.

 

Heat oil in heavy saucepan over medium high heat.  Add ground meat, then stir in cinnamon and sugar and cook through.  Add tomato puree, raisins, almonds, pine nuts, and rice and cook over medium heat until thick and moisture evaporates.  Season with salt and pepper.  Cool.

 

Fill cooled peppers with meat mixture. Set upright in ungreased pan.

 

Cover and bake at 350º for 45 minutes.  Uncover cook another 15 minutes.

 

Sauce Instructions –

In a blender puree all ingredients except pomegranate seeds. Drizzle sauce over peppers, then garnish with seeds

 

If you prefer not to use the cream sauce you can put on mozzarella cheese, put back in oven until melts.

 

Note:  Sounds different, but very good with the sauce.  I actually also added some chili flakes into filling as well.