Southwest Chicken and Pork Chili Stuffed Bell Peppers

Southwest stuffed Bellpeppers

Southwest stuffed Bellpeppers

Southwest Chicken and Pork Chili Stuffed Bell Peppers

This is literally one of those “use what you’ve got” recipes.  So… if some of the ingredients seem a little different…  you’ll know why.  It would be very easy to change up this recipe according to what you have on hand… different meats, different vegetables, different seasonings, different cheeses…  I somehow ended up with an abundant supply of assorted bell peppers as well as some hot peppers.  Not to mention that all of the holiday cooking left me with a whole cooked chicken and some leftover delicious pork chops.  None of which I wanted to see get wasted, however, I really needed a new flavor!  So, here it is and I hope you enjoy it!

Preheat oven to 425 degrees

Start out with an assortment of colored bell peppers.  I had several red, green, yellow and orange so that is exactly what I used.  Nine of them to be exact!  Lop the tops off of the peppers. Don’t throw them away…  they make a pretty presentation in the end.  Line a baking sheet with tin foil and arrange the peppers and tops however they will fit.  Spray them with olive oil spray and give them a light sprinkle of kosher salt and coarse ground black pepper. Roast them in the preheated oven for 20 minutes or until they have a slight char on them.  When you take them out of the oven, there will be a small amount of liquid in the cup of the peppers.  Either pour this out or use a paper towel to blot this out.  Set them aside until ready to use and put the “lids” of the peppers on a separate plate.  You won’t need these until you get ready to serve.

Meanwhile, prepare the stuffing mixture:

Olive oil, aprox. 1/4 cup

1 purple onion, chopped

2 poblano peppers, chopped

2 anaheim peppers, chopped

1 whole pod of garlic, chopped

2 beers, I used Sam Adams Boston Lager

Juice of 2 limes

1 28 oz. can whole tomatoes, hand crushed

1 can black beans, drained and rinsed

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1/4 cup chopped green onions

1/8 cup chopped fresh basil

1/8 cup fresh oregano, fine chopped

1 Tbs Kosher salt (or more to taste)

1 Tbs coarse ground black pepper (or more to taste)

4 chicken bullion cubes

2 Tbs Cumin

1 Tbs dried thyme

1 Tbs garlic powder

1 Tbs onion powder

1 Tbs chili powder

1 Tbs corriander

1/2 Tbs mustard powder

Leftover cooked chicken and pork (already cooked).

Cheeses:

Sharp cheddar, fine grated

Fontina, fine grated

Fresh Mozzarella, hand torn

Fresh cilantro for garnish

cayenne for garnish

Cooking Instructions:

Saute the onions and peppers in the olive oil over high heat until somewhat caramelized and soft.  Add the garlic and saute for about a minute.  Pour in both beers and the lime juice.  Reduce the heat to medium/low and add in the remaining ingredients all the way down to the mustard powder.  Mix well.  Bring the heat back up to a slow simmer but then reduce again to low and let the flavors meld for about 15 minutes over low heat.  I have always heard that you have to bring the flavors up to a low boil to get the most out of the flavors.  I have always done this and it has never failed me… so I am staying true to the saying!!!  Gently fold in the chicken and the pork and taste to adjust the seasonings.  Now you are ready to stuff the peppers.  Put a little of the cheddar and fontina into the cup of the peppers.  Pack in as much stuffing as you can get in the peppers.  Top with the remaining cheddar and fontina and finish off with the fresh mozzarella.  By the way… the peppers can be stuffed and baked on the same baking sheet that you originally roasted them on…  Return the stuffed peppers to the 425 degree oven.  Cook for 10 minutes.  Turn the oven to broil and let the peppers cook just long enough to let the cheese brown a little more.  Sprinkle with some fresh cilantro and cayenne.  Top each pepper with a “lid”.

Serve and Enjoy!!!

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